Thai Chicken Bowls with Peanut Sauce

Spice up your lunches with these healthy Thai chicken bowls featuring my all-time favorite peanut sauce recipe!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Thai
Keyword: Chicken, Peanut Sauce
Servings: 4
Author: Kelli


For the bowls:

  • 1 cup brown rice uncooked
  • 1 tsp canola oil
  • 1 lb boneless skinless chicken thighs, cut into cubes
  • Salt and pepper to taste
  • 2 scallions diced with whites and greens separated
  • 1 head broccoli cut into florets
  • 3 large carrots peeled, sliced, then halved
  • 1 tsp low sodium soy sauce

For the peanut sauce:

  • ¼ cup natural peanut butter
  • ¼ cup hot water
  • 1 tsp low sodium soy sauce
  • ½ tsp apple cider vinegar
  • 1 Tbsp freshly grated ginger
  • Pinch red pepper flakes


  • Prepare rice per package directions. While rice is cooking, chop vegetables and cut chicken into cubes. Set aside.
  • Prepare peanut sauce by whisking together peanut butter, hot water, soy sauce, vinegar, and ginger. Stir in red pepper flakes then place in fridge until time to serve.
  • Once rice only has about 15-20 minutes left, place vegetables in a microwavable steamer and steam for 4-5 minutes, or until tender.
  • While vegetables are steaming, place wok or large skillet over medium-high heat and add oil. Once oil is hot, add chicken cubes. Cook 4 minutes on one side (do not stir!) until browned, then flip and cook another 2-3 minutes or until cooked through. Remove and place on a paper towel-covered plate. Turn heat down to medium. Place steamed vegetables in pan along with whites of scallions and 1 tsp soy sauce. Cook until vegetables get a slight browning, about 5-7 minutes. Add chicken back into pan and cover. Keep warm on low heat until rice is cooked.
  • To serve, place ¼ of rice into each bowl. Top each with chicken and vegetable mixture followed by a drizzle of peanut sauce. Garnish with green stems of scallions and enjoy!
The Healthy Toast
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