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Spicy Thai Peanut Chicken Bowls

This Spicy Thai Peanut Chicken Bowls recipe is a quick, vibrant, and flavor-packed meal with tender chicken, crisp veggies, and creamy peanut sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Chicken, Easy, Gluten-Free, Meal Prep, Peanut Sauce, Quick, Spicy
Servings: 4 servings

Ingredients

  • 1 pound chicken breasts diced
  • 2 tablespoons vegetable oil for sautéing and searing
  • 1 red bell pepper sliced
  • 1 cup snap peas trimmed
  • 1 cup carrots julienned
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce use low-sodium for lighter option
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 2 green onions sliced, for garnish
  • Cooked rice or quinoa for serving
  • Chopped peanuts for garnish
  • Cilantro for garnish

Instructions

  • Start by dicing the chicken breasts into bite-sized pieces. Slice the red bell pepper, trim the snap peas, and julienne the carrots. Mince the garlic and grate fresh ginger.
  • In a bowl, whisk together peanut butter, soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes. Adjust the red pepper flakes to your desired spice level. Thin with warm water if needed.
  • Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
  • In the same skillet, stir-fry the sliced bell pepper, snap peas, and julienned carrots for 3-4 minutes until tender-crisp.
  • Return the cooked chicken to the skillet with the veggies. Pour the peanut sauce over everything and stir well to coat evenly. Cook together for 1-2 minutes to meld flavors.
  • Spoon the chicken mixture over cooked rice or quinoa. Garnish with sliced green onions, chopped peanuts, and fresh cilantro.

Equipment

  • Large Skillet or Wok
  • Sharp knife and cutting board
  • Mixing Bowl
  • Measuring Spoons and Cups
  • Spatula or Wooden Spoon

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days; keep sauce and rice separate for best texture.
  • Swap rice for cauliflower rice or spiralized zucchini noodles to reduce carbs and make it diet-friendly.
  • Use almond or sunflower seed butter as a peanut butter substitute for a different flavor.
  • Adjust red pepper flakes gradually to control the spice level.
  • Cook chicken just until no longer pink to avoid dryness and rest briefly before serving.