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Thai Peanut Chicken Bowl
Donna

Savory High-Protein Thai Peanut Chicken Bowl in 25 Minutes

This High-Protein Thai Peanut Chicken Bowl is a quick, flavorful dish packed with protein, ideal for busy evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 lbs Chicken Breasts Substitute with tofu for a vegetarian version
  • 1 tbsp Olive Oil Any cooking oil can work as a substitute
  • 1 tsp Garlic Powder Fresh minced garlic can be used instead
  • 1 tsp Ginger Powder Fresh grated ginger makes a great alternative
  • to taste Salt and Pepper Adjust according to taste
  • 4 cups Mixed Vegetables Any combination of bell peppers, carrots, snap peas, or seasonal veggies
  • 2 stalks Green Onions Chives can be a suitable substitute
  • 1/2 cup Peanut Butter Almond or sunflower butter provides a different nut flavor
  • 1/4 cup Soy Sauce Opt for tamari or coconut aminos for a gluten-free option
  • 2 tbsp Honey Maple syrup works as a vegan alternative
  • 2 tbsp Rice Vinegar Apple cider vinegar is a suitable substitute
  • to taste Sriracha (optional) Adjust based on personal spice preference
  • 1 tbsp Sesame Oil Can be replaced with any neutral oil if unavailable
  • 1/4 cup Crushed Peanuts Omit if allergic or use seeds for a similar texture

Equipment

  • Skillet

Method
 

Instructions
  1. Begin by slicing the chicken breasts into bite-sized pieces. In a mixing bowl, season the chicken with garlic powder, ginger powder, salt, and pepper.
  2. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is shimmering, add the seasoned chicken pieces to the skillet. Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
  3. Stir in your choice of mixed vegetables to the skillet with the chicken. Sauté for 3-4 minutes until they are tender yet still crisp.
  4. While the chicken and vegetables are cooking, prepare the creamy peanut sauce in a separate bowl by whisking together peanut butter, soy sauce, honey, rice vinegar, sriracha, and sesame oil until smooth.
  5. Pour the prepared peanut sauce over the chicken and vegetable mixture in the skillet. Stir well to coat and heat for an additional 2 minutes.
  6. Layer cooked brown rice or quinoa at the bottom of individual serving bowls. Top with the chicken and vegetable mixture, and sprinkle with chopped green onions and crushed peanuts before serving.