It is 6pm and you are tired. Dinner needs to happen fast. This Thai Peanut Chicken Bowl is your new best friend.
It is fresh, filling, and so easy to make. You can prep it for the week ahead. It makes your busy days feel much smoother.
Why This Recipe Is a Winner
You will love how this saves you time. It is the perfect meal prep for busy families. The sauce is creamy and rich.
It feels like a treat but is very balanced. Your kids will love the sweet peanut flavor. It keeps well in the fridge for days.
Simple Method
Cooking this dish is very straightforward. You just whisk the sauce and sauté the chicken. It comes together quickly in one pan.
Even if you are a beginner, you can do this. There are no complicated techniques involved here. You will feel like a pro in the kitchen.
Ingredients You’ll Need
Most of these are pantry staples you likely have already.
- 1.5 lbs boneless skinless chicken breast, cubed
- 1/2 cup creamy natural peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sriracha
- 2 cups cooked quinoa
- 1 cup shelled edamame
- 1 cup shredded carrots
- 1 large red bell pepper, thinly sliced
- 1/4 cup chopped peanuts for garnish
Step-by-Step
- In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, rice vinegar, ginger, garlic, and sriracha until smooth. Add 1 tablespoon of warm water if thinning is required.
- Heat a large non-stick skillet over medium-high heat. Add the cubed chicken breast and cook for 8 to 10 minutes until browned and the internal temperature reaches 165 degrees Fahrenheit.
- Pour half of the prepared peanut sauce over the chicken in the skillet and toss to coat thoroughly, cooking for an additional 2 minutes until the sauce glazes the meat.
- In 4 meal prep containers, distribute the cooked quinoa evenly as the base layer.
- Divide the cooked peanut chicken, edamame, shredded carrots, and sliced red bell peppers equally among the containers.
- Drizzle the remaining peanut sauce over the bowls and garnish with chopped peanuts.
- Seal and refrigerate for up to 4 days; reheat or serve cold depending on preference.
Best Ways to Enjoy It
Serve this bowl warm for a cozy weeknight dinner. It also tastes great cold as a refreshing lunch. Pack it in glass containers for the best freshness.
Pair it with a side of lime wedges. A cold sparkling water with lime is perfect. Enjoy it at your desk or with family.
Storage & Reheating
Store these bowls in the fridge for four days. The flavors actually improve as they sit. Reheat in the microwave for two minutes.
You can also eat the chicken cold. It stays tender and delicious. Make sure the lids are sealed tight.
Recipe Tips
- Don’t skip the fresh lime juice for brightness.
- Avoid overcooking the chicken to keep it juicy.
- Use natural peanut butter for the best texture.
- Thin the sauce with warm water if needed.
- Double the sauce for extra creaminess.
- Add a handful of fresh cilantro for extra flavor.
- Prep the veggies while the chicken cooks.
Ways to Switch It Up
- Swap quinoa for brown rice or cauliflower rice.
- Use almond butter instead of peanut butter.
- In summer, swap bell peppers for fresh cucumbers.
- Add extra sriracha if you love a kick.
FAQs
Can I make this ahead?
Yes, this is perfect for meal prep. It stays fresh for up to four days. It makes your mornings much easier.
Can I use frozen chicken?
You should thaw the chicken completely first. This ensures it cooks evenly in the pan. Pat it dry before dicing.
Is this kid-friendly?
Most kids love the sweet peanut sauce. You can reduce the sriracha for them. It is a great way to eat veggies.
I hope this easy bowl makes your week a little lighter. It is a joy to have lunch ready and waiting. Happy cooking!
— Lidia
High Protein Thai Peanut Chicken Bowl
Ingredients
- 1.5 lbs boneless skinless chicken breast, cubed
- 1/2 cup creamy natural peanut butter
- 3 tablespoons low -sodium soy sauce
- 2 tablespoons hone y
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic , minced
- 1 tablespoon srirach a
- 2 cups cooked quinoa
- 1 cup shelled edamame
- 1 cup shredded carrots
- 1 large red bell pepper, thinly sliced
- 1/4 cup chopped peanuts for garnish
Instructions
- In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, rice vinegar, ginger, garlic, and sriracha until smooth. Add 1 tablespoon of warm water if thinning is required.
- Heat a large non-stick skillet over medium-high heat. Add the cubed chicken breast and cook for 8 to 10 minutes until browned and the internal temperature reaches 165 degrees Fahrenheit.
- Pour half of the prepared peanut sauce over the chicken in the skillet and toss to coat thoroughly, cooking for an additional 2 minutes until the sauce glazes the meat.
- In 4 meal prep containers, distribute the cooked quinoa evenly as the base layer.
- Divide the cooked peanut chicken, edamame, shredded carrots, and sliced red bell peppers equally among the containers.
- Drizzle the remaining peanut sauce over the bowls and garnish with chopped peanuts.
- Seal and refrigerate for up to 4 days; reheat or serve cold depending on preference.
