Description
Experience the burst of flavors in this Thai Peanut Chicken Bowl, where tender chicken is enveloped in a creamy, rich peanut sauce and paired with vibrant vegetables over a fluffy base of rice or quinoa. This quick and easy dish is perfect for weeknight dinners or impressing guests at gatherings, offering a delightful mix of sweet, salty, and nutty profiles that will leave you craving more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1/2 cup creamy unsweetened peanut butter
- 1 cup full-fat coconut milk
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey or maple syrup
- Juice of 1 lime
- 2 cups cooked white rice or quinoa
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
Instructions
- Chop chicken into bite-sized pieces and mince garlic.
- In a bowl, whisk together peanut butter, coconut milk, soy sauce, honey (or maple syrup), garlic, and lime juice until smooth.
- Heat oil in a large skillet over medium-high heat. Cook chicken for about 5-7 minutes until golden brown and cooked through.
- Add mixed vegetables to the skillet and stir-fry until slightly softened.
- Pour the peanut sauce over the chicken and veggies; stir well to combine.
- Serve the mixture over bowls of rice or quinoa, garnishing with chopped peanuts or fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 560
- Sugar: 9g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 75mg