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Thai Chicken Rice Bowls with Peanut Sauce

Thai Chicken Rice Bowls with Peanut Sauce offer a burst of flavors with tender chicken, creamy peanut sauce, vibrant veggies, and fluffy rice, perfect for busy weeknights or laid-back weekends.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5-2 lbs boneless, skinless chicken thighs Tender and juicy, this cut absorbs flavors beautifully.
  • 1/2 cup coconut milk Adds a rich texture to the marinade.
  • 2 tablespoons lime juice Brightens the dish.
  • 2 tablespoons fish sauce Adds umami and depth.
  • 3 tablespoons brown sugar (or honey) Balances savory notes.
  • 1 tablespoon avocado or olive oil Keeps the chicken moist.
  • 1 tablespoon green curry paste Adds a hint of spice.
For the Peanut Sauce
  • 1/2 cup creamy peanut butter The star of the sauce.
  • 2 tablespoons soy sauce Enhances flavor.
  • 2 tablespoons brown sugar (or honey) Sweetens the sauce.
  • 1 tablespoon lime juice Adds brightness.
  • 1 teaspoon minced garlic For aromatic balance.
  • 2 teaspoons grated ginger Adds warmth and slight spiciness.
  • 1/4 cup coconut milk (plus more as needed) Ensures a silky texture.
For the Rice Bowls
  • 4 cups cooked rice (jasmine, white, or brown) The base of the dish.
  • 1 large head of broccoli Adds crunch and nutrition.
  • 1 large cucumber, diced Freshness in every bite.
  • 2 large carrots, shredded Offers a pop of color.
  • 1 bunch scallions, sliced Great garnish.
  • 1 cup crushed peanuts Adds crunch.
  • 1 bunch fresh herbs (cilantro, mint, basil) Elevates the dish.
  • Olive oil, for roasting Essential for caramelizing broccoli.
  • Salt and pepper, to taste

Method
 

Preparation of Chicken
  1. Combine coconut milk, lime juice, fish sauce, brown sugar, olive oil, and green curry paste in a small bowl.
  2. Place chicken thighs in a zip-lock bag or large bowl and pour the marinade over them.
  3. Seal or cover and refrigerate for at least 2 hours, or up to 24 hours for best flavor.
Make the Peanut Sauce
  1. In a jar or bowl, combine peanut butter, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, and 1/4 cup of coconut milk.
  2. Mix well. If too thick, microwave for 30 seconds and add more coconut milk for desired consistency.
Roast the Broccoli
  1. Preheat oven to 400°F (200°C).
  2. Spread broccoli on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast for 20-25 minutes until browned and tender.
Prepare the Rice
  1. Cook rice according to package directions and keep it warm.
Grill the Chicken
  1. Remove marinated chicken from fridge 30 minutes before grilling.
  2. Preheat grill on medium-high heat and spray with non-stick cooking spray.
  3. Grill chicken for 3-5 minutes on each side until fully cooked.
  4. Let chicken rest for a few minutes before slicing.
Assemble the Rice Bowls
  1. Add approx. 1 cup of cooked rice to each bowl.
  2. Top with roasted broccoli, diced cucumbers, carrot ribbons, green onions, crushed peanuts, and fresh herbs.
  3. Place a piece of grilled chicken on top and drizzle with peanut sauce.

Notes

For enhanced flavor, marinate the chicken overnight. Adjust spice levels by adding red pepper flakes to the peanut sauce or serving chili paste on the side. For vegetarian options, substitute chicken with tofu or chickpeas.