Thai-inspired
Thai Peanut Chicken Rice Bowls
Juicy chicken, jasmine rice, crunchy vegetables, herbs, lime, and a creamy peanut sauce make a high-protein rice bowl built for meal prep.
This is the rice bowl I would build when high-protein meal prep still needs crunch, sauce, and fresh herbs.
The chicken is simple, the vegetables stay crisp, and the peanut sauce does most of the heavy lifting.
The trick is keeping the sauce pourable.
Peanut butter thickens quickly when it meets lime juice and soy sauce, so warm water goes in a spoonful at a time until it drizzles instead of clumping.
For meal prep, pack the rice and chicken together, then keep the cucumbers, cabbage, herbs, peanuts, and sauce separate.
That gives you a bowl that reheats cleanly and still eats like a fresh dinner.
For something else to cook in the same spirit, try Rice Bowl Meal Prep Recipes or Gochujang Turkey Rice Bowls.
Directions
- Whisk peanut butter, lime juice, soy sauce, honey, ginger, garlic, and 3 to 5 tablespoons warm water until smooth and pourable.
- Season chicken with 3/4 teaspoon salt. Heat oil in a large skillet over medium-high heat.
- Cook the chicken in a single layer until browned and cooked through, 3 to 4 minutes per side.
- Toss cucumber, cabbage, and carrots with the remaining salt and a squeeze of lime if you have extra.
- Divide rice among bowls and top with chicken, vegetables, cilantro, peanuts, and peanut sauce.
- For meal prep, store the sauce and crunchy vegetables separately and add them after reheating the rice and chicken.
Nutrition
Nutrition Information
Estimated per serving: 650 calories, 46 g protein, 66 g carbohydrates, 24 g fat.
Variations
Recipe Variations
- Use tofu or shrimp instead of chicken.
- Swap rice for rice noodles and keep the same sauce.
- Add steamed edamame for more vegetables.
Notes
- Warm water is better than more soy sauce for loosening the peanut sauce.
- Chicken thighs work well if you prefer a more forgiving cut.
- Add chile crisp or sliced chiles if you want heat.
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