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Thai peanut chicken on top of rice with mango cucumber salsa in a white bowl.
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5 from 1 vote

Thai Peanut Chicken Bowls

Marinated Thai chicken is piled on top of rice with a sweet and crunchy cucumber mango salsa and drizzled with an incredible peanut sauce!
Prep Time30 minutes
Cook Time20 minutes
Marinating Time1 hour
Course: Bowls, Chicken + Poultry, Dinners
Cuisine: Thai
Keyword: peanut chicken bowls, thai chicken, Thai chicken bowls, Thai peanut chicken bowls
Servings: 4 servings
Author: Danae Halliday

Ingredients

Thai Chicken

  • 2 tablespoons avocado oil
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon chili paste
  • 2 teaspoons fish sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, grated or minced
  • 1 1/4 pounds boneless skinless chicken breasts

Mango Cucumber Salsa

  • 1 mango, peeled and diced
  • 1 cup diced Persian or English cucumber
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1 lime juiced
  • Salt to taste

Peanut Sauce

  • 5 tablespoons unsweetened creamy natural peanut butter
  • 3 tablespoons water more as needed
  • 3 tablespoons low sodium soy sauce tamari for gluten-free
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sriracha
  • 1/2 teaspoon garlic powder

Other Ingredients

  • 2 cups cooked rice
  • Sesame seeds, cilantro and mint leaves for garnish (optional)

Instructions

  • Combine all of the ingredients for the marinade in a glass measuring cup and whisk them together. Add the chicken to a freezer bag and pour in the marinade. Seal and massage the marinade into the chicken. Marinate for at least an hour and up to 4 hours.
  • In a bowl add all of the ingredients for the cucumber mango salsa. Toss together and taste for seasoning.
  • Cook the rice.
  • In a separate bowl or jar, combine all of the ingredients for the peanut sauce and whisk them together until it's smooth. Thin out the sauce with water until your desired consistency is reached.
  • Once the chicken has marinated place it on a baking sheet and bake at 400° F. for 20-25 minutes or until the internal temperature is 165° F. You can also grill the chicken at 400-425° F. Let the chicken rest for 5 minutes before cutting it.
  • To assemble the bowls, add a 1/2 cup of rice to each bowl. Top it with some of the chicken and salsa. Drizzle the peanut sauce on top and garnish with sesame seeds and chopped cilantro.

Nutrition

Calories: 474kcal | Carbohydrates: 46g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 693mg | Potassium: 845mg | Fiber: 3g | Sugar: 16g