But seriously, a good peanut sauce makes even the simplest meal more satisfying and crave-worthy. The key phrase is “a good peanut sauce” as let me tell you: there are a lot of not so good recipes out there.
Tips for the best peanut sauce
Now I know traditionalists will look at this peanut sauce and scoff that it doesn’t contain fish sauce. But I didn’t promise a traditional peanut sauce, just a finger-licking-good one.
After trying countless recipes here’s what I’ve learned are the keys to a balanced peanut sauce recipe:
Use natural salted peanut butter. Chunky or smooth is fine, but just make sure the only ingredients are peanuts and salt. Do not use Skippy, Jif or any other peanut butter containing added sugars and a whole list of other ingredients.
Add equal parts boiling water and peanut butter. The water is important as it helps dilute the peanut flavor a bit (which in this case is a good thing) and provides a sauce-like, rather than paste-like, texture.
Use boiling, not tap water. Hot water is key for making a smooth peanut sauce. I like to heat water in a tea kettle and carefully pour it into a measuring cup.
Use low-sodium soy sauce. This isn’t just a nutrition-based recommendation. Thanks to the peanut butter, there’s already a good amount of salt in peanut sauce, and using regular soy sauce can make your sauce way too salty.
Add ginger to taste. Think of the listed amount of ginger as a guideline that can be adjusted. Besides the fact that you may like more or less ginger than I do, some ginger is stronger than others which is why I recommend starting with a small amount and adding more to taste.
What you need to make healthy Thai chicken bowls with peanut sauce
Brown rice, or other whole grain
Canola or avocado oil
Salt and pepper
Broccoli and carrots, or vegetables of choice
Low sodium soy sauce
Natural peanut butter
Apple cider vinegar
The longest part of making Thai chicken bowls is waiting for the rice to cook
These Thai chicken peanut bowls may look involved, but I promise it goes fast and is well worth the effort.
Plus, the longest part is boiling the rice, which took me 45 min. However, you could easily cut down the cooking time by using a grain like farro or quinoa that cook in 15-25 minutes.
If in a pinch, you can also use microwavable bags of brown rice.
Healthy Thai chicken bowls with peanut sauce are perfect for meal prep
These bowls also work well for meal prep as they save and re-heat well.
Plus, if you don’t want to be eating the same thing three or four days in a row, simply omit the soy sauce in the veggies and make just a solid base of rice, chicken and vegetables.
Once you have these all portioned out into four lunches, top two with the peanut sauce and the other two with BBQ or teriyaki.
Can’t get enough peanut sauce? Here are more recipes to use it in!
Spice up your lunches with these healthy Thai chicken bowls featuring my all-time favorite peanut sauce recipe!
Course: Main Course
Keyword: Chicken, Peanut Sauce
For the bowls:
1lbbonelessskinless chicken thighs, cut into cubes
Salt and pepperto taste
2scallionsdiced with whites and greens separated
1head broccolicut into florets
3large carrotspeeled, sliced, then halved
1tsplow sodium soy sauce
For the peanut sauce:
¼cupnatural peanut butter
1tsplow sodium soy sauce
½tspapple cider vinegar
1Tbspfreshly grated ginger
Pinchred 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!
I love eating chicken n even i try different food.
Even i have a website for http://nutrientsweb.com/ to make people aware of the nutrients facts.
The Healthy Toasta year ago
I’ll have to check that out! It’s always great to have more resources for people to become more informed of what they’re eating.
I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!
Welcome to The Healthy Toast!
Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!
Please contact me at email@example.com to request a copy of my resume or media kit, or to inquire about rates and services.
Subscribe toThe Healthy Toast
Follow Me on Instagram
Kelli McGrane is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!