Dive into the rich, flavorful world of Thai cuisine with this Spicy Thai Peanut Chicken Bowl. This dish combines tender chicken, fresh vegetables, and a luscious, spicy peanut sauce to create a comforting yet vibrant meal. Perfect for weeknight dinners or an impressive dish for guests, this recipe balances the heat of chili with the creamy richness of peanut butter. The layers of flavor and texture will make it your go-to comfort food!
Ingredients:
- 2 boneless, skinless chicken breasts (sliced into thin strips)
- 2 tablespoons vegetable oil
- 1 red bell pepper (thinly sliced)
- 1 cup shredded carrots
- 1 cup snap peas (trimmed)
- 2 cups cooked jasmine rice
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1/4 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 teaspoon red curry paste (adjust to taste)
- 1/2 cup coconut milk
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1/4 cup chopped peanuts (for garnish)
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 green onion (sliced, for garnish)
Instructions:
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced chicken and cook for 4–5 minutes, stirring frequently, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Sauté for 1–2 minutes until fragrant.
- Add the red bell pepper, shredded carrots, and snap peas to the skillet. Stir-fry for 3–4 minutes until the vegetables are slightly tender but still crisp.
- While the vegetables cook, prepare the peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, lime juice, fish sauce, coconut milk, honey, and red curry paste until smooth and well combined. Adjust the red curry paste and crushed red pepper flakes to your desired spice level.
- Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables, tossing everything to coat evenly. Let the mixture simmer for 2–3 minutes, allowing the flavors to meld together.
- Warm the cooked jasmine rice in a microwave or on the stovetop. Divide the rice among serving bowls as the base for your dish.
- Spoon the chicken and vegetable mixture generously over the rice. Make sure to drizzle any extra peanut sauce from the skillet for added flavor.
- Garnish each bowl with chopped peanuts, fresh cilantro, sliced green onions, and a squeeze of lime for an extra zesty touch.
- Serve immediately while warm. Pair it with a side of cucumber salad or spring rolls for a complete Thai-inspired meal.
This Spicy Thai Peanut Chicken Bowl is packed with bold flavors, crunchy textures, and a hint of heat that makes every bite irresistible. Enjoy the taste of Thai cuisine from the comfort of your own kitchen!