Name: Thai Chicken Bowls with Peanut Sauce
Prep time: 10 min
Cook time: 16 min
Total time: 56 min
Cuisine: Thai
Ingredients: 1/4 cup coconut aminos or tamari; 1/4 cup rice vinegar; 2 tablespoons sesame oil; 2 tablespoons lime juice; 1 teaspoon maple syrup; 2 teaspoons chili garlic sauce; 1 pound boneless skinless chicken breasts (sliced in half, about 1 inch thick); 1 tablespoon olive oil; 2 cups zucchini, sliced into half moons; 2 cups broccoli florets; 2 cups cooked brown rice; 1/2 cup carrots, shredded; 1/4 cup cilantro leaves; 1/2 cup Thai peanut sauce

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Why You’ll Love This Recipe

This recipe is a perfect balance of flavors and textures. The chicken is marinated in a savory and tangy sauce, then grilled to perfection. Paired with sautéed zucchini and broccoli, shredded carrots, and brown rice, it creates a hearty meal that feels light and refreshing. The Thai peanut sauce is the star of the show, bringing a creamy and slightly spicy kick to every bite. Not only is it gluten-free, but it’s also quick to make—under an hour from start to finish. Plus, it’s a versatile recipe that can easily be adjusted to suit your taste preferences.

Thai Chicken Bowls with Peanut Sauce

Ingredients

Asian Chicken Marinade

¼ cup coconut aminos or tamari
¼ cup rice vinegar
2 tablespoons sesame oil
2 tablespoons lime juice
1 teaspoon maple syrup
2 teaspoons chili garlic sauce
1 pound boneless skinless chicken breasts, sliced in half through the middle so they’re 1 inch or less thick

Bowls

1 tablespoon olive oil
2 cups zucchini, sliced into half moons
2 cups broccoli florets
2 cups cooked brown rice (click link for recipe)
½ cup carrots, shredded
¼ cup cilantro leaves
½ cup healthy Thai peanut sauce (click link for recipe)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine coconut aminos, rice vinegar, sesame oil, lime juice, maple syrup, and chili garlic sauce.
Remove one tablespoon of the marinade and set aside to mix into the rice later.
Add the chicken to the remaining marinade and refrigerate for at least 30 minutes, up to 8 hours.
If you haven’t cooked the brown rice yet, follow the linked recipe in the ingredients to prepare it now.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Sauté the zucchini and broccoli in the skillet for 7-8 minutes, stirring occasionally, then set aside.
Preheat the grill or grill pan to medium-high heat.
Remove the chicken from the marinade, discarding the marinade, and place the chicken on the grill. Cook for 4-5 minutes per side or until the internal temperature reaches 165°F.
Remove the chicken from the grill and dice it on a cutting board.
Mix the reserved tablespoon of marinade into the prepared brown rice, then divide the rice into four bowls.
Top each bowl with diced chicken, sautéed veggies, shredded carrots, and cilantro.
Drizzle the Thai peanut sauce over the bowls before serving.

Servings and Timing

Servings: 4 bowls
Prep Time: 10 minutes
Cook Time: 16 minutes
Marinating Time: 30 minutes
Total Time: 56 minutes

Variations

Vegetarian: Replace the chicken with tofu or tempeh for a plant-based version.
Grilled Veggies: If you prefer grilled vegetables, toss the zucchini and broccoli on the grill instead of sautéing them.
Extra Spice: For an extra kick, add more chili garlic sauce or a dash of sriracha to the marinade or sauce.
Rice Substitutes: Swap the brown rice for quinoa, cauliflower rice, or another grain of your choice.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of water to keep the rice and veggies moist. For a quicker reheating option, the bowl can be served cold, which makes it perfect for meal prepping!

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well in this recipe, and they will be even juicier due to the extra fat.

2. Is this recipe gluten-free?

Yes, as long as you use coconut aminos or tamari in the marinade and check that your peanut sauce is gluten-free, this recipe is entirely gluten-free.

3. Can I meal prep these bowls in advance?

Absolutely! This recipe is perfect for meal prep. Store the rice, veggies, and chicken separately, and assemble the bowls when you’re ready to eat. The peanut sauce should be stored in a separate container.

4. Can I use frozen vegetables?

You can, but fresh vegetables will provide the best flavor and texture. If using frozen, be sure to cook them thoroughly before adding them to the bowl.

5. How long can I store the leftovers?

Leftovers can be stored in the fridge for up to 3-4 days. Make sure to store the peanut sauce separately from the other components to maintain freshness.

6. Can I add more veggies to this dish?

Yes! Feel free to add any of your favorite veggies, such as bell peppers, snap peas, or spinach.

7. What can I substitute for sesame oil?

You can substitute sesame oil with olive oil or avocado oil, though sesame oil adds a unique depth of flavor that’s hard to replicate.

8. Can I make this dish without a grill?

Yes, you can cook the chicken in a skillet or even bake it in the oven at 375°F for about 20-25 minutes, depending on thickness.

9. How do I make the peanut sauce?

You can make a simple Thai peanut sauce by combining peanut butter, soy sauce or tamari, lime juice, maple syrup, garlic, and chili flakes. Find a recipe or use your favorite version!

10. Can I use brown rice from a packet?

Yes, you can use pre-cooked brown rice packets if you’re short on time. Just be sure to add the reserved marinade to it for flavor.

Conclusion

These Thai Chicken Bowls with Peanut Sauce are the perfect combination of healthful ingredients and bold flavors, making them an easy, delicious, and filling meal. Whether you’re cooking for one or feeding a family, this recipe is guaranteed to satisfy everyone’s taste buds. With simple ingredients, minimal prep time, and loads of flavor, it’s the ideal dish to make any day of the week!