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Creamy Thai Peanut Chicken Bowl

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A quick and easy creamy Thai peanut chicken bowl with fresh veggies, featuring a luscious dairy-free peanut sauce made with coconut milk and lime. Perfect for a healthy, flavorful dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 2 tbsp soy sauce (use tamari for gluten-free)
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp honey or maple syrup
  • 1 clove garlic, minced
  • 1/3 cup creamy peanut butter (natural preferred)
  • 1/2 cup coconut milk (full fat)
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar or coconut sugar
  • 1 tsp grated fresh ginger (optional)
  • 1/2 tsp chili flakes or sriracha (adjust to taste)
  • 1 cup shredded carrots
  • 1 cup thinly sliced red bell pepper
  • 1 cup snap peas or green beans, trimmed
  • 1/2 cup chopped scallions
  • Fresh cilantro leaves for garnish
  • Cooked jasmine rice or brown rice (about 2 cups cooked)
  • Chopped roasted peanuts for crunch
  • Lime wedges

Instructions

  1. In a medium bowl, combine 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, and minced garlic. Add the thinly sliced chicken and toss to coat. Let it marinate for 10-15 minutes.
  2. While the chicken marinates, whisk together peanut butter, coconut milk, 2 tbsp soy sauce, 1 tbsp lime juice, brown sugar, ginger, and chili flakes in a bowl until smooth. Add water if needed to reach a pourable consistency. Set aside.
  3. Heat a large skillet or wok over medium-high heat and add 1 tsp oil. Add the marinated chicken in a single layer and cook for 3-4 minutes per side until golden and cooked through. Remove chicken and set aside.
  4. In the same skillet, add more oil if needed. Stir-fry carrots, red bell pepper, and snap peas for 3-5 minutes until tender-crisp.
  5. Return the chicken to the skillet with the vegetables. Pour the peanut sauce over and stir to coat evenly. Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.
  6. Spoon warm jasmine or brown rice into bowls. Top with the creamy Thai peanut chicken and fresh veggies. Garnish with chopped scallions, cilantro, and roasted peanuts. Serve with lime wedges.

Notes

Slice chicken thinly for quick cooking and tenderness. Warm peanut sauce gently to avoid graininess. Cook vegetables on high heat with constant stirring to keep crunch. Garnishes like cilantro and lime add brightness. For leftovers, store components separately and reheat gently with a splash of coconut milk or water.

Nutrition

Keywords: Thai peanut chicken, creamy peanut sauce, healthy dinner, quick recipe, easy weeknight meal, gluten-free option, dairy-free, stir-fry

Find it online: https://magnetmeal.com/creamy-thai-peanut-chicken-bowl-recipe-easy-healthy-dinner-ideas/