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- 1 lb boneless, skinless chicken thighs - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 1 cup sugar snap peas - ½ cup creamy peanut butter - ¼ cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon minced garlic - 1 teaspoon grated ginger - Water to thin - Green onions - Cilantro - Crushed roasted peanuts - Lime wedges Gather all your ingredients before you start cooking. The chicken thighs give a rich taste. The jasmine rice acts as a soft base. Fresh veggies add crunch and color. The peanut sauce is the star of the show. It brings all the flavors together. I love using creamy peanut butter for a smooth sauce. Soy sauce adds a salty depth. Honey brings sweetness, while rice vinegar adds tang. Sesame oil gives a nutty taste. Don't forget the garlic and ginger for zing! Adjust the water in the sauce to get your desired thickness. For garnishes, green onions and cilantro add freshness. Crushed peanuts give a nice crunch. A lime wedge adds a burst of citrus. This meal is all about balance. You can play with these ingredients to make it your own! To make the peanut sauce, start with a medium bowl. Add ½ cup of creamy peanut butter, ¼ cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of minced garlic, and 1 teaspoon of grated ginger. Whisk these ingredients together until smooth. If the sauce is too thick, add water. Mix in small amounts until the sauce is just right. Set the sauce aside for later. Next, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season 1 pound of bite-sized chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the skillet. Cook for about 5 to 7 minutes. You want the chicken to be golden brown and fully cooked. When done, remove the chicken from the skillet and set it aside. Now, in the same skillet, add your vegetables. Toss in 1 cup of broccoli florets, 1 sliced red bell pepper, 1 julienned carrot, and 1 cup of sugar snap peas. Stir-fry these for about 4 to 5 minutes. You want the veggies to be tender-crisp. This keeps their bright colors and fresh taste. Return the cooked chicken to the skillet with the veggies. Pour the prepared peanut sauce over the mixture. Stir well to coat everything evenly. Heat it all together for an additional 2 to 3 minutes. This warms the dish through. Once heated, it’s time to assemble. In serving bowls, scoop 2 cups of cooked jasmine rice. Top the rice with your chicken and vegetable mixture. Enjoy the vibrant colors and flavors! - Use boneless, skinless chicken thighs for juicy bites. - Cook chicken on medium-high heat for 5-7 minutes. - Ensure golden color shows the chicken is cooked. - For crisp veggies, stir-fry quickly over high heat. - Add broccoli and snap peas last to keep them crunchy. - Swap peanut butter for almond or cashew butter. - Use coconut aminos if you need a soy-free option. - Adjust spice levels by adding more or less garlic. - Add chili paste if you like more heat. - Serve in colorful bowls to make the dish pop. - Add lime wedges on the side for a fresh look. - Use chopped cilantro and green onions as bright garnishes. - Place crushed peanuts on top for a crunchy finish. {{image_2}} You can switch the chicken for tofu or shrimp. Tofu adds a rich texture. Use firm tofu for the best results. Shrimp cooks fast and brings a nice flavor. If you want other meats, try beef or pork. Both pair well with the peanut sauce. Feel free to add more veggies. Zucchini is a great choice. It cooks quickly and has a mild taste. Snow peas also work well, adding a nice crunch. You can switch to seasonal vegetables too. Look for what's fresh at your local market. For gluten-free options, use tamari instead of soy sauce. It has a similar taste and works great. If you want a vegan version, swap chicken for tofu and use maple syrup instead of honey. These changes keep the dish tasty and friendly for different diets. To keep your Thai Peanut Chicken Bowls fresh, store them in the fridge. Use airtight containers for best results. This prevents air and moisture from spoiling your food. Make sure to let the dish cool before sealing the container. This helps avoid condensation inside the container. You can freeze this dish if you want to save some for later. First, let it cool completely. Then, place it in freezer-safe bags or containers. Squeeze out as much air as possible before sealing. When you’re ready to eat, thaw the dish in the fridge overnight. To reheat, warm it on the stove or microwave until hot. Leftovers can last in the fridge for about 3 to 4 days. Be sure to check for signs of spoilage. If you see any mold or if it smells off, it's best to throw it away. Always trust your senses; they help you stay safe while enjoying your meals. Making Thai Peanut Chicken Bowls takes about 30 minutes. You will spend 15 minutes on prep and 15 minutes cooking. This quick time makes it a great weeknight meal. Yes, you can make the peanut sauce ahead of time. Store it in an airtight container in the fridge for up to a week. Just give it a good stir before using it. If it thickens, add a little water to thin it out. This dish is not very spicy. The peanut sauce has a mild flavor. If you want more heat, add some chili flakes or sriracha. You can control the spice level to fit your taste. You can serve Thai Peanut Chicken Bowls with many tasty sides. Here are a few ideas: - Steamed edamame - Cucumber salad - Fresh spring rolls - A simple green salad These sides will add freshness and balance to the meal. In this post, we explored making Thai Peanut Chicken Bowls with simple ingredients. You learned about the key ingredients like chicken, rice, and fresh veggies, along with a creamy peanut sauce. We provided step-by-step instructions on preparing each part and tips for success. You can even customize the dish with various proteins and veggies. Whether you're cooking for yourself or guests, these bowls are a tasty and flexible meal choice. Enjoy your cooking and share your creations!

Thai Peanut Chicken Bowls

Whip up a delicious Thai Peanut Chicken Bowl that's sure to impress! This vibrant and healthy dish combines tender chicken, colorful veggies, and a creamy peanut sauce over fluffy jasmine rice. Perfect for a quick weeknight dinner, it’s packed with flavor and nutrition. Follow our easy recipe for a meal that the whole family will love. Click through to explore the full recipe and make your own tasty Thai Peanut Chicken Bowls today!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon vegetable oil

2 cups cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

1 cup sugar snap peas

¼ cup chopped green onions

¼ cup chopped cilantro

½ cup roasted peanuts, crushed

Lime wedges for serving

Salt and pepper to taste

For the Peanut Sauce:

½ cup creamy peanut butter

¼ cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon minced garlic

1 teaspoon grated ginger

Water to thin the sauce

Instructions
 

Prepare the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Gradually add water until the sauce reaches your desired consistency. Set aside.

    Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, or until golden brown and cooked through. Remove the chicken and set aside.

      Sauté the Vegetables: In the same skillet, add the broccoli, red bell pepper, carrot, and sugar snap peas. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

        Combine Everything: Return the cooked chicken to the skillet with the sautéed vegetables. Pour the peanut sauce over the mixture and stir to coat everything evenly. Cook for an additional 2-3 minutes to heat through.

          Assemble the Bowls: In serving bowls, place a generous scoop of cooked jasmine rice. Top with the chicken and vegetable mixture.

            Garnish: Sprinkle with chopped green onions, cilantro, and crushed roasted peanuts. Serve with lime wedges on the side for extra zest.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the bowls in vibrant, colorful dishes to highlight the fresh vegetables. A lime wedge on the side adds a pop of color and freshness.