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Overhead view of peanut chicken in a bowl.
Lexi

Ginger Peanut Chicken Bowls

5 from 4 votes
These Thai-inspired ginger peanut chicken bowls are the perfect weeknight dinner. Chicken breast is marinated in a spicy and tangy peanut sauce, then seared and paired with rice, a carrot-cabbage slaw, and some fresh cucumber. The whole thing is topped with more peanut sauce and a handful of peanuts for an extra crunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinate Time 20 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Thai-American
Calories: 634

Video

Ingredients Method Nutrition Video Notes

Ingredients
  

For the marinade/sauce:
  • ⅓ cup natural peanut butter creamy and unsweetened
  • 2 tablespoons full fat coconut milk
  • 1 ½ tablespoons rice vinegar
  • 2 teaspoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 teaspoons red curry paste
  • 2 teaspoons fresh grated ginger
  • 2 garlic cloves minced
  • 1 ½ teaspoons toasted sesame oil
  • 1 tablespoon lime juice
  • ½ teaspoon red pepper flakes
Chicken:
  • 1 lb 454g chicken breast , sliced into thin strips
  • 1 tablespoon high heat cooking oil peanut oil, vegetable oil, avocado oil, etc.
Assembly:
  • 2 cups thinly sliced red cabbage
  • 1 ½ cup thinly sliced julienned carrots
  • 1 cup thinly sliced mini cucumber
  • 3 tablespoon rice vinegar divided
  • A pinch of salt and sugar to taste
  • Optional: 1 teaspoon toasted sesame oil
  • 1 ½ cups dry white rice cooked according to package directions
  • Optional: finely chopped fresh cilantro and chopped roasted peanuts for topping

Method
 

  1. In a large bowl, whisk together all of the ingredients for the marinade until smooth and well incorporated. Set half of the sauce aside (you'll use this for drizzling over the bowls later). 
  2. Add the sliced chicken to the remaining half of the marinade and toss well to coat. Cover and refrigerate for at least 20 minutes, or up to overnight. 
  3. Meanwhile, cook the rice according to package instructions. (Make sure to thoroughly rinse the rice before cooking).
  4. Add the cabbage and carrots to one bowl and the cucumbers to a separate bowl. To the cabbage/carrots, add 2 tablespoon rice vinegar, a pinch of salt and sugar and (optional) 1 teaspoon toasted sesame oil and toss well to coat. To the cucumbers, add remaining 1 tablespoon rice vinegar and a pinch of salt and sugar and toss well to coat. 
  5. Heat oil in a large skillet over medium-high heat. Once heated, add the chicken and sear on each side until lightly browned all over, about 7-9 minutes total, until the chicken is cooked through. Remove from heat. 
  6. Assemble each bowl with rice, chicken, carrot/cabbage slaw, cucumbers, a drizzle of peanut sauce, and finish with (optional) chopped peanuts and cilantro. Enjoy! 

Notes

Leftovers can be stored in the refrigerator for up to 3 days. We like to store the rice separately so it's easier to reheat. The chicken and vegetables can be eaten cold. 
The best way to reheat rice is to add about 1 tablespoon of water per 1 cup of rice to a microwave-safe bowl. Cover with a damp paper towel and microwave for about 1 minute, until heated through. 

Nutrition

Calories: 634kcalCarbohydrates: 74gProtein: 36gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 73mgSodium: 694mgPotassium: 983mgFiber: 5gSugar: 10gVitamin A: 9043IUVitamin C: 33mgCalcium: 89mgIron: 3mg

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