By Laura Fuentes on Updated
5 from 19 votes
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Baked chicken, crunchy veggies, and rice make these Thai Chicken Bowls with peanut sauce; an easy & healthy 30-minute swap for take-out food!
Can’t decide between delicious take-out food and a healthy dinner? Make these easy homemade Thai Chicken Bowls and enjoy a super tasty meal at home.
These bowls are made with everything we love: juicy chicken, crunchy veggies, served over a bed of rice. The perfect mix of flavor, texture, and nutrition from a 30-minute dinner!
Baked Thai Chicken & Rice Bowls
You know those recipes that look yummy but are too time-consuming for a busy mom? Well, this is NOT one of those. These Thai Chicken Bowls are incredibly tasty, and with minimal prep, they’re ready!
Let’s start with the chicken. You just soak it in a quick marinade for 30 minutes to absorb all those irresistible Asian flavors you love, and then just bake it!
Add crunchy raw veggies, rice, and the BEST Peanut Sauce you’ll ever try. Grab your fork and get ready. And I don’t even have to tell you how good leftovers taste the next day; they’re epic.
Ingredients
Every ingredient of this Thai Chicken Bowls recipe tastes delicious, but when they come together, it’s magic! You’ll find a printable recipe card below with all the ingredient measurements.
- Sesame Oil:epic flavor and necessary for any marinade.
- Soy sauce:gives the chicken a delicious flavor and tenderizes it.
- Sriracha sauce:a hint of heat you’re gonna love!
- Chicken breasts:boneless, skinless chicken breasts.
- Jasmine rice:pairs great with the other ingredients. You can use white or brown rice too.
- Shredded cabbage:crunchy, healthy, and packed with nutrients, it’s a great veggie addition!
- Shredded carrots:more crunchy goodness!
- Cilantro:a fresh, green touch that tastes and looks and tastes amazing.
- Peanuts:optional for topping.
- Homemade peanut sauce:what makes these Thai chicken bowls lick-the-bowl-great. You can use almond butter to make it if you or someone at home is allergic to peanuts.
How Long to Marinate Thai Chicken
With this recipe, you only need 30 minutes to marinate chicken breasts! Place the chicken in a bowl with the marinade and cover it with plastic wrap, and in half an hour, it’s ready for cooking.
For extra flavor or to prep it ahead, refrigerate the chicken overnight in an airtight container.
How to Make Thai Chicken Bowls
Make these Thai Chicken Bowls for a delicious weeknight dinner, or pack it for an epic lunchbox everyone is going to envy! Better idea: cook more servings and enjoy it more than once! Here is how it is done:
- Marinate the chicken
In a large bowl, whisk the oil with the soy sauce and Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor. - Bake the chicken
Bake the chicken in a preheated oven for 20 minutes and once cooked, rest the chicken. - Cook the rice
Prepare the rice according to the package directions. - Make the peanut sauce
In a medium bowl or dressing jar, make the peanut sauce. Refrigerate it until ready to use for up to 7 days. - Assemble the bowls
Serve sliced Thai chicken in a bowl over a bed of rice topped with cabbage, carrots, cilantro, and peanuts. Drizzle with Peanut Sauce.
Recipe Variations
You can customize your bowls in many ways to please everyone at home! Here are a few simple ways:
Swap your protein
Don’t have chicken? Trade it for shrimp, tofu, turkey, or another favorite. Any protein pairs amazingly well with rice and veggies!
Make it low-carb
You can make these Thai Chicken Bowls even healthier by swapping regular rice for cauliflower rice. It tastes as good as the original, with fewer calories and carbs!
Make it peanut-free
If you or anyone in your family is allergic to peanuts, you can still make this yummy Thai sauce with almond butter or Sunflower butter.
Turn it into tacos!
This epic Asian-inspired mix of chicken and veggies can easily turn into the perfect Taco Tuesday meal with thisThai Chicken Tacos with Peanut Sauce recipe. If you want a low-carb alternative, thisThai Chicken Lettuce Wraps recipeis one you need to try!
Add pasta
Rice is not your thing? Then you can enjoy this recipe with pasta instead and make this refreshingThai Pasta Salad.
How to Prep Ahead
In order to save time, you can prep the peanut sauce ahead so it will be ready to use whenever you need it… unless you can’t resist dipping crackers in before serving it!
Marinating chicken early is also a time-saver, and you’ll have super flavorful meat ready to bake. While the chicken is in the oven, assemble the other ingredients, and you’ll have a mouth-watering Thai Chicken Bowl in no time!
This recipe is a terrific lunch to make ahead of time to enjoy at the office or at school. In this post you’ll find how easy it is to meal prep Thai chicken.
Thai Chicken Bowls
Laura Fuentes
Baked chicken, crunchy veggies, and rice make these Thai Chicken Bowls with peanut sauce; an easy & healthy 30-minute swap for take-out food!
5 from 19 votes
Servings 6
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Ingredients
Chicken marinade:
- 2 tablespoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha sauce
- 1 ½ lbs Chicken breasts, boneless and skinless
For the bowls:
- 1 ½ cups rice, Jasmine or white
- 6-8 cups shredded cabbage, about
- 2 carrots, shredded or grated
- ¼ cup cilantro, chopped
- 2 tablespoons peanuts, chopped (optional)
Peanut Sauce:
- ⅓ cup peanut butter
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce, or coconut aminos
- 1 garlic clove, grated
- 1 teaspoon Sriracha sauce
- 1–2 tablespoons hot water
Instructions
In a large bowl, whisk the oil with the soy sauce and Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor.
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Transfer the chicken breasts onto the prepared baking sheet and discard the marinade.
Bake in the preheated oven for 20 minutes or until the internal temperature reaches 165F. Remove the chicken and allow to rest for 5 minutes prior to slicing.
While the chicken cooks, prepare the Jasmine rice according to package directions.
Make the peanut sauce in a medium bowl by combning the peanut butter, honey, lime juice, soy sauce, garlic, and Sriracha sauce. Add one tablespoon of water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency.
Assemble the bowls by layering the rice, topping it with sliced chicken breasts, cabbage, carrots, cilantro, and chopped peanuts, if using. Drizzle with Peanut Sauce.
Equipment
Nutrition
Serving: 1 servingCalories: 423kcalCarbohydrates: 54gProtein: 32gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 354mgPotassium: 775mgFiber: 4gSugar: 10gVitamin A: 3547IUVitamin C: 30mgCalcium: 62mgIron: 2mg
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