Thai chicken rice bowls deliver vibrant flavors through perfectly seasoned chicken, fresh vegetables, and creamy peanut sauce over fluffy rice, creating balanced one-dish meals ready in under 30 minutes.
This customizable recipe combines Thai-inspired elements into accessible format perfect for meal prep or busy weeknight dinners.
The key lies in marinating chicken properly, preparing components efficiently, and creating rich peanut sauce that ties everything together with authentic sweet-savory-spicy balance.
Ingredients and How to Make Thai Chicken Rice Bowls
Essential Ingredients
For Chicken (Serves 4):
- 1.5 lbs boneless skinless chicken thighs or breasts
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
For Peanut Sauce:
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or chili garlic sauce
- 1 clove garlic, minced
- 1/4 cup warm water to thin
For Bowls:
- 3 cups cooked jasmine rice
- 2 cups shredded red cabbage
- 2 cups shredded carrots
- 1 cucumber, sliced
- 1 cup edamame, shelled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped
- Lime wedges for serving
Preparation and Cooking Instructions
Chicken marinating and cooking (25 minutes):
- Whisk together soy sauce, lime juice, fish sauce, garlic, brown sugar, and ginger
- Cut chicken into bite-sized pieces or leave whole for slicing after cooking
- Marinate chicken in mixture 15-30 minutes or up to 4 hours refrigerated
- Heat oil in large skillet over medium-high heat
- Cook chicken 6-8 minutes until golden brown and cooked through (165°F internal temperature)
- If using whole pieces, let rest 5 minutes then slice against grain
- Toss cooked chicken with any remaining marinade if desired
Peanut sauce preparation (5 minutes):
- Combine peanut butter, soy sauce, lime juice, honey, rice vinegar, sriracha, and garlic in bowl
- Whisk vigorously until smooth and combined
- Add warm water gradually until reaching desired consistency
- Sauce should be pourable but thick enough to coat chicken
- Taste and adjust sweetness, acidity, or heat as preferred
Bowl assembly:
- Divide cooked rice among four bowls as base
- Arrange chicken pieces over rice on one side
- Add sections of shredded cabbage, carrots, cucumber, and edamame around bowl
- Drizzle generous amount of peanut sauce over everything
- Garnish with fresh cilantro and chopped peanuts
- Serve with lime wedges and extra peanut sauce on side
Peanut Sauce Mastery
Consistency control: Add water gradually achieving pourable sauce that still clings to chicken and vegetables rather than running off.
Natural versus processed: Natural peanut butter creates grainier sauce while processed varieties blend more smoothly. Both work with slight texture differences.
Spice adjustments: Start with less sriracha and increase gradually matching personal heat tolerance. Sauce should be slightly spicy without overwhelming.
Make-ahead advantages: Peanut sauce keeps refrigerated up to one week, thickening as it sits. Thin with water when ready to use.
Conclusion
Thai chicken rice bowls combine bold flavors with nutritious ingredients in customizable format perfect for modern eating preferences.
Success depends on properly marinated chicken, well-balanced peanut sauce, and fresh colorful vegetables arranged attractively over fluffy rice.
Whether meal prepping for the week or creating quick weeknight dinners, these bowls deliver restaurant-quality Thai-inspired flavors with minimal effort.
Master the basic recipe then experiment with proteins, vegetables, and spice levels creating personalized versions that become household favorites.
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