Peanut Chicken Protein Bowl (Printable)

Succulent chicken, aromatic coconut rice, and vibrant vegetables drizzled with rich Thai peanut sauce.

# What You Need:

→ Coconut Rice

01 - 1 cup jasmine rice
02 - 1 cup canned unsweetened coconut milk
03 - 1 cup water
04 - ½ teaspoon salt

→ Chicken

05 - 1 pound boneless, skinless chicken breast, diced
06 - 1 tablespoon olive oil
07 - 1 tablespoon soy sauce
08 - ½ teaspoon ground black pepper
09 - 1 clove garlic, minced

→ Peanut Sauce

10 - ⅓ cup creamy peanut butter
11 - 2 tablespoons soy sauce
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon sesame oil
16 - 1 clove garlic, minced
17 - 1 to 2 tablespoons warm water
18 - ¼ teaspoon chili flakes, optional

→ Toppings

19 - 1 cup red cabbage, thinly sliced
20 - 1 cup carrots, julienned or shredded
21 - ¼ cup fresh cilantro, chopped
22 - 2 tablespoons roasted peanuts, chopped, optional
23 - Lime wedges for serving

# How To Make It:

01 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, stir once, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
02 - In a large skillet, heat olive oil over medium-high heat. Add diced chicken, soy sauce, black pepper, and minced garlic. Sauté for 6 to 8 minutes until chicken is golden and cooked through. Remove from heat.
03 - In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes. Add warm water, 1 tablespoon at a time, until desired consistency is reached.
04 - Divide coconut rice among four bowls. Top each with sautéed chicken, red cabbage, carrots, and cilantro. Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and serve with lime wedges.

# Expert Tips:

01 -
  • It's deceptively simple: Four components that come together in under an hour, making weeknight dinners feel less chaotic.
  • Meal prep magic: Everything stays fresh and holds up beautifully in the fridge, so Sunday cooking pays off all week.
  • Customizable without fuss: Swap proteins, load up on extra vegetables, adjust the sauce heat—the base stays solid no matter what you do.
02 -
  • Don't skip the rice-rinsing step: I learned this the hard way when I rushed it once and ended up with sticky, gluey coconut rice that undercut everything else I'd done right—cold water and patience change everything.
  • Add sauce water gradually, not all at once: Peanut butter can go from glossy-smooth to separated and broken if you dump in too much liquid too fast; slow and steady keeps it creamy and cohesive.
03 -
  • Dice your chicken into small, roughly equal pieces: They cook faster and more evenly, and they nestle into the rice and sauce better than larger chunks.
  • Toast your chopped peanuts in a dry pan for thirty seconds: This tiny step wakes up their flavor and adds a textural contrast that makes people actually notice them instead of just eating them.
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