Peanut Chicken Protein Bowl

A vibrant, protein-packed bowl featuring succulent sautéed chicken over fragrant coconut rice, topped with crisp red cabbage, carrots, fresh cilantro, and drizzled with a creamy Thai-inspired peanut sauce. Perfect for meal prep or a satisfying lunch.

Pin it

This bowl is a masterclass in textures, combining the warmth of golden sautéed chicken with the refreshing crunch of thinly sliced red cabbage and julienned carrots.

Ingredients

• For the Coconut Rice: 1 cup jasmine rice, 1 cup canned coconut milk (unsweetened, well-shaken), 1 cup water, ½ tsp salt
• For the Chicken: 1 lb (450 g) boneless, skinless chicken breast (diced), 1 tbsp olive oil, 1 tbsp soy sauce, ½ tsp ground black pepper, 1 clove garlic (minced)
• For the Peanut Sauce: ⅓ cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp honey or maple syrup, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tsp sesame oil, 1 clove garlic (minced), 1–2 tbsp warm water (to thin as needed), ¼ tsp chili flakes (optional, for heat)
• For the Toppings: 1 cup red cabbage (thinly sliced), 1 cup carrots (julienned or shredded), ¼ cup fresh cilantro (chopped), 2 tbsp roasted peanuts (chopped, optional), lime wedges

Instructions

Step 1: Prepare the coconut rice

Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, stir once, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.

Step 2: Cook the chicken

In a large skillet, heat olive oil over medium-high heat. Add diced chicken, soy sauce, black pepper, and minced garlic. Sauté for 6–8 minutes until chicken is golden and cooked through. Remove from heat.

Step 3: Make the peanut sauce

In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes. Add warm water, 1 tablespoon at a time, until desired consistency is reached.

Step 4: Assemble the bowls

Divide coconut rice among four bowls. Top each with sautéed chicken, red cabbage, carrots, and cilantro. Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and serve with lime wedges.

Zusatztipps für die Zubereitung

Be sure to use unsweetened canned coconut milk and shake it well before measuring. To ensure the chicken cooks evenly, dice it into uniform bite-sized pieces before sautéing. Use a chef's knife for clean, thin slices of cabbage and carrots.

Varianten und Anpassungen

For a vegetarian version, substitute chicken with tofu or tempeh. You can increase the vegetable count by adding sliced cucumber, edamame, or bell peppers. If you need a gluten-free option, ensure you use gluten-free tamari in place of regular soy sauce.

Serviervorschläge

Pair this Peanut Chicken Protein Bowl with a crisp Riesling or a refreshing Thai iced tea. Serve immediately with extra lime wedges on the side to brighten the creamy peanut sauce.

Pin it

Enjoy this balanced, high-protein meal that delivers a satisfying blend of nutty, sweet, and savory Thai-inspired flavors.

Recipe FAQs

→ Can I make this bowl vegetarian?

Yes, substitute diced chicken with firm tofu or tempeh. Prepare the protein using the same seasoning and cooking method for similar flavor profile.

→ How long does the peanut sauce keep?

The peanut sauce can be stored in an airtight container in the refrigerator for up to 5 days. Whisk in a small amount of warm water before serving to restore consistency.

→ Is coconut rice difficult to make?

Coconut rice is straightforward. Simply combine rinsed jasmine rice with coconut milk, water, and salt. Bring to a boil, cover, and simmer until liquid is absorbed. Let steam covered for fluffy results.

→ Can I adjust the spice level?

Control the heat by adjusting the chili flakes in the peanut sauce. Start with ¼ teaspoon for mild spice, or increase to ½ teaspoon or more for stronger kick. Sriracha makes an excellent alternative.

→ What other vegetables work well?

Sliced cucumber, edamame, bell peppers, or snap peas add great crunch and color. Consider shredded purple cabbage, shredded carrots, or fresh bean sprouts for additional texture variation.