THAI PEANUT CHICKEN BOWL
Thai peanut chicken bowl is a vibrant and satisfying dish that combines tender grilled chicken, fragrant jasmine rice and crisp red cabbage, all topped with a rich and creamy peanut sauce. The combination of sweet, savoury and nutty flavours makes this dish a delightful fusion of taste and texture. The sesame seeds add a subtle crunch, enhancing the overall experience. This bowl is a perfect balance of protein, healthy fats and carbohydrates, making it a great option for an energising meal. It’s quick to prepare, making it ideal for meal prepping, weeknight dinners, or a nutritious lunch. The peanut sauce ties all the elements together with its deep umami taste and creamy texture. Whether you’re a fan of Thai cuisine or simply looking for a wholesome, flavour-packed meal, this Thai peanut chicken bowl is an excellent choice.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1 serving
CUISINE
Thai
PREPARATION/TECHNIQUES
Grill, Steam, Sauté
OCCASION/HOLIDAY
Healthy Eating, Meal Prep, Summer, Quick Lunch, Asian-Inspired Dishes
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Protein, Gluten-Free, Quick & Easy
DISH TYPE
Rice Bowl
INGREDIENTS OF THAI PEANUT CHICKEN BOWL
- 50g cooked jasmine rice
- 80g grilled chicken breast
- 10g shredded red cabbage
- 1 tbsp peanut sauce
- 1 tsp sesame seeds
- ½ tsp lime juice (optional, for added freshness)
- ¼ tsp crushed red pepper flakes (optional, for heat)
- 1 tbsp chopped coriander (optional, for garnish)
FULL NUTRITIONAL INFORMATION
- Calories: 370 kcal
- Protein: 42g
- Carbohydrates: 35g
- Fibre: 3g
- Fat: 10g
- Saturated Fat: 2g
- Sodium: 320mg
- Sugar: 4g
PREPARATION FOR THAI PEANUT CHICKEN BOWL
- Prepare The Rice: Cook jasmine rice according to package instructions. Fluff with a fork and set aside.
- Grill The Chicken: Season the chicken lightly with salt and pepper. Heat a grill pan over medium heat and cook for 5-6 minutes per side until golden brown and fully cooked. Let it rest before slicing.
- Prepare The Cabbage: Shred the red cabbage finely for a crisp, fresh texture.
- Assemble The Bowl: Place jasmine rice as the base. Add the sliced grilled chicken and shredded cabbage and drizzle peanut sauce over the top.
- Add Garnishes: Sprinkle sesame seeds and optional lime juice for freshness. If desired, add crushed red pepper flakes for spice.
- Serve And Enjoy: Top with chopped coriander and serve immediately for a fresh and delicious meal.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS FOR THAI PEANUT CHICKEN BOWL
- Fluff The Rice: Let jasmine rice rest for a few minutes before fluffing to achieve the perfect texture.
- Juicier Chicken: Marinate the chicken in a bit of lime juice, soy sauce, and garlic for extra flavour before grilling.
- Crispier Cabbage: Keep cabbage in ice water for 10 minutes before using it to maintain crunchiness.
- Peanut Sauce Consistency: Thin out peanut sauce with warm water if it’s too thick.
- Balanced Flavour: Add a splash of soy sauce or honey to the peanut sauce for a more balanced taste.
VARIATIONS
- Low-Carb Option: Replace jasmine rice with cauliflower rice for a lower-carb version.
- Vegetarian Alternative: Swap chicken with grilled tofu or tempeh for a plant-based option.
- Extra Veggies: Add bell peppers, shredded carrots, or edamame for more texture and nutrients.
- Spicy Twist: Mix sriracha into the peanut sauce for an extra kick.
- Nut-Free Version: Replace peanut sauce with a sesame or tahini dressing.
- Crunchy Topping: Sprinkle chopped peanuts or cashews for an extra crunch.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Keep peanut sauce separate to maintain freshness.
- Freezing: Freeze cooked jasmine rice and grilled chicken separately for up to 1 month. Avoid freezing cabbage as it may lose its crispness.
- Reheating: Warm rice and chicken in the microwave for 1-2 minutes. Add peanut sauce after reheating for the best flavour.
- Meal Prep Tip: Prepare multiple servings in advance and store them in portioned containers for quick meals throughout the week.