Thai Peanut Chicken Bowls are a vibrant, flavor-packed dish that brings together the sweetness of mango, the heat of chili, and the richness of peanut sauce in one bowl. Thai Peanut Chicken Bowls burst with texture — juicy chicken, crisp cucumber, tender rice — and are surprisingly simple to put together. If you’re craving something fresh, healthy, and satisfying that also feels a little indulgent, this is your recipe. You’ll love how the flavors balance and how flexible it is to adapt. Let’s dive into how you can make these at home and wow your taste buds.
Why You’ll Love This Recipe
You’ll love Thai Peanut Chicken Bowls because they hit all the right notes: savory, sweet, spicy, tangy, and nutty — all in harmony. They’re customizable (swap in your favorite greens or grain), easy to prepare ahead of time (marinate the chicken, make the salsa and sauce in advance), and they travel well — perfect for meal prep or a packed lunch. Plus, they feel special (hello, peanut sauce!) but don’t demand hours in the kitchen. It’s a go-to weeknight winner with restaurant flair.
Ingredients
For the Thai Chicken
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2 tablespoons avocado oil
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2 tablespoons low sodium soy sauce
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2 tablespoons maple syrup
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1 tablespoon lime juice
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1 tablespoon chili paste
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2 teaspoons fish sauce
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1 teaspoon grated fresh ginger
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1 clove garlic, grated or minced
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1 ¼ pounds boneless skinless chicken breasts
For the Mango Cucumber Salsa
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1 mango, peeled and diced
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1 cup diced Persian or English cucumber
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2 green onions, thinly sliced
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2 tablespoons chopped cilantro
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1 lime, juiced
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Salt, to taste
For the Peanut Sauce
(You’ll need to gather ingredients like peanut butter, soy sauce, lime juice, etc. — see directions below.)
Other Ingredients
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2 cups cooked rice (white, brown, jasmine — your choice)
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Garnish with sesame seeds, fresh cilantro, and mint leaves if desired.
Step‑by‑Step: How to Make Thai Peanut Chicken Bowls
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Marinate the chicken.
In a glass measuring cup or bowl, whisk together avocado oil, low sodium soy sauce, maple syrup, lime juice, chili paste, fish sauce, grated ginger, and minced garlic. Pour into a freezer-safe bag with the chicken, seal, and massage the marinade around to coat evenly. Refrigerate for at least 1 hour, up to 4 hours. -
Make the mango cucumber salsa.
While the chicken marinates, in a mixing bowl combine diced mango, diced cucumber, sliced green onions, chopped cilantro, and freshly squeezed lime juice. Season with salt to taste. Toss gently and set aside so flavors meld. -
Cook the rice.
Prepare your rice of choice according to package instructions. Fluff and keep warm. -
Prepare the peanut sauce.
In a bowl or jar, mix together the peanut sauce ingredients (for example: peanut butter, soy sauce, lime juice, a touch of sweetener, a bit of water or coconut milk to thin, optional chili or sriracha). Whisk until smooth. Adjust consistency by thinning with water (or coconut milk) until you reach your desired pourable or drizzly texture. -
Cook the chicken.
Remove the chicken from the marinade (discard leftover marinade). Place it on a baking sheet (line with parchment or foil for easier cleanup). Bake in a 400 °F (about 200 °C) oven for 20–25 minutes, or until the internal temperature reaches 165 °F (74 °C). Alternatively, grill the chicken at about 400–425 °F until cooked through. Once cooked, let rest for 5 minutes, then slice. -
Assemble the bowls.
Divide the cooked rice into servings (about ½ cup per bowl). Top with sliced chicken and spoonfuls of the mango cucumber salsa. Drizzle generously with peanut sauce. Garnish with sesame seeds, fresh cilantro, and mint leaves if desired.
Helpful Tips
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Don’t over-marinate. While an hour is enough for flavor infusion, going too long (e.g., overnight) can lead to mushy texture, especially with high-acid ingredients like lime juice.
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Balance your sauce. Taste your peanut sauce before pouring — you might want a little extra lime to brighten it, or a pinch of sweetness or water to mellow it.
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Rice temperature matters. Serve rice still warm (not cold), which helps bring harmony to the bowl when layered.
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Let chicken rest. Resting 5 minutes keeps juices sealed in and improves texture.
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Prep ahead. You can make salsa and sauce up to a day ahead and refrigerate (keep sauce in a sealed jar to reduce air exposure).
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Control the spice. Adjust the heat by adding more or less chili paste (or sriracha) to the marinade or sauce.
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Don’t forget texture. A quick sprinkle of chopped peanuts or cashews adds crunch that elevates the bowl.
Substitutions And Variations
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Protein swaps: Use boneless skinless chicken thighs for more juiciness, or swap in tofu for a vegetarian version (marinate and grill or bake accordingly).
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Grain alternatives: Substitute rice with quinoa, farro, brown rice, cauliflower rice, or even noodles for variation.
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Nut-free alternative: Use sunflower seed butter or soy-nut butter instead of peanut butter and ensure no nut oils in sauces.
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Fruit swap: If mango isn’t in season, you can substitute pineapple, peach, or even strawberries for the salsa.
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Greens addition: Add a handful of baby spinach, arugula, or shredded cabbage to each bowl for extra veggies.
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Sauce twist: Mix some coconut milk into the peanut sauce for more creaminess, or swirl in a bit of chili oil for heat.
Storage Instructions
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Chicken: Store sliced or whole cooked chicken in an airtight container in the fridge for up to 3–4 days.
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Salsa: Keep the mango cucumber salsa in a sealed container; use within 2–3 days (mango softens over time).
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Peanut sauce: Store in a jar in the fridge for up to 5 days. The sauce might thicken — just whisk or add water to chase your desired consistency.
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Assembled bowls: For best texture, store components separately (rice, chicken, salsa, sauce) and combine before eating. If pre-assembled, eat within 24 hours.
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Freezing: You may freeze chicken alone (without salsa or sauce) for up to 2 months. Thaw in the fridge before reheating. Mango salsa does not freeze well.
Nutritional Information
Per serving (approximate):
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Calories: 474 kcal
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Carbohydrates: 46 g
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Protein: 36 g
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Fat: 15 g
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Saturated Fat: 2 g
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Cholesterol: 91 mg
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Sodium: 693 mg
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Potassium: 845 mg
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Fiber: 3 g
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Sugar: 16 g
These values are estimates, depending on exact brands or ingredient variations.
Serving Suggestions
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Pair with lime wedges on the side for a bright, citrusy finish.
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Offer extra chopped cilantro, mint, or basil to let diners customize fresh herb flavor.
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Provide extra chili sauce on the table for those who want added heat.
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A crisp side salad of cabbage slaw or cucumber ribbons pairs beautifully and adds freshness.
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Garnish with toasted or chopped peanuts or cashews for a crunchy contrast.
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Serve with pickled red onions or quick pickled veggies to add tang and color.
Frequently Asked Questions About Thai Peanut Chicken Bowls
Q: Can I make this gluten-free?
Yes — simply use gluten-free soy sauce (tamari) or coconut aminos in both the marinade and peanut sauce. Verify that your chili paste and other condiments are gluten-free.
Q: Is peanut sauce safe for people with nut allergies?
No — traditional peanut sauce contains peanuts. You can substitute with sunflower seed butter or soy-nut butter to make a nut‑free version.
Q: What if I don’t have chili paste?
You can substitute sriracha, sambal oelek, or even a mixture of chili flakes and a bit of paste. Adjust to taste — the spice level is flexible.
Q: How do I reheat leftovers without drying them out?
Gently reheat chicken with a splash of water or a drizzle of oil to avoid drying. Use a microwave or oven (low heat) briefly. Rewarm rice separately or combine only just before eating.
Q: Can I use frozen mango or cucumber?
I don’t recommend freezing the salsa ingredients — they lose texture. However, you can use thawed frozen mango if fresh isn’t available, but the salsa might be slightly softer.
Q: Could I grill rather than bake the chicken?
Definitely. Grill the marinated chicken over medium-high heat (about 400–425 °F) until internal temperature is 165 °F, flipping once. Grill marks add flavor.
Q: How do I make this ahead for meal prep?
Cook all components (rice, chicken, salsa, sauce) and portion into airtight containers. For best quality, keep sauce separate until ready to eat, then drizzle over or reheat bowls and add the sauce.
Conclusion
Thank you for making Thai Peanut Chicken Bowls part of your culinary repertoire! I hope this bowl becomes one of your go-to meals for its balance of flavor, ease of prep, and satisfying nature. It’s so fun to combine ingredients — juicy chicken, bright mango salsa, creamy peanut sauce — into a bowl that tastes like a treat but feels homey. I personally love making a big batch on a Sunday and enjoying the flavors all week long. May each bite bring you joy, warmth, and a little escape to tropical flavor — you deserve something delicious and nourishing. Happy cooking, and thanks for being part of our food-loving community!
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Thai Peanut Chicken Bowls
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Bowl Meals
Description
Bold, fresh, and satisfying, these Thai Peanut Chicken Bowls combine juicy chicken, vibrant mango cucumber salsa, fluffy rice, and a rich peanut sauce — all in under 30 minutes. They’re healthy, easy to prep, and full of flavor.
Ingredients
2 tbsp avocado oil
2 tbsp low sodium soy sauce
2 tbsp maple syrup
1 tbsp lime juice
1 tbsp chili paste
2 tsp fish sauce
1 tsp grated fresh ginger
1 clove garlic, grated or minced
1¼ lbs boneless skinless chicken breasts
1 mango, peeled and diced
1 cup diced Persian or English cucumber
2 green onions, thinly sliced
2 tbsp chopped cilantro
1 lime, juiced
Salt, to taste
2 cups cooked rice
Peanut sauce (homemade or store-bought)
Garnish with sesame seeds, fresh cilantro, and mint leaves (optional)
Instructions
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Marinate the chicken.
In a glass measuring cup or bowl, whisk together avocado oil, low sodium soy sauce, maple syrup, lime juice, chili paste, fish sauce, grated ginger, and minced garlic. Pour into a freezer-safe bag with the chicken, seal, and massage the marinade around to coat evenly. Refrigerate for at least 1 hour, up to 4 hours. -
Make the mango cucumber salsa.
While the chicken marinates, in a mixing bowl combine diced mango, diced cucumber, sliced green onions, chopped cilantro, and freshly squeezed lime juice. Season with salt to taste. Toss gently and set aside so flavors meld. -
Cook the rice.
Prepare your rice of choice according to package instructions. Fluff and keep warm. -
Prepare the peanut sauce.
In a bowl or jar, mix together the peanut sauce ingredients (for example: peanut butter, soy sauce, lime juice, a touch of sweetener, a bit of water or coconut milk to thin, optional chili or sriracha). Whisk until smooth. Adjust consistency by thinning with water (or coconut milk) until you reach your desired pourable or drizzly texture. -
Cook the chicken.
Remove the chicken from the marinade (discard leftover marinade). Place it on a baking sheet (line with parchment or foil for easier cleanup). Bake in a 400 °F (about 200 °C) oven for 20–25 minutes, or until the internal temperature reaches 165 °F (74 °C). Alternatively, grill the chicken at about 400–425 °F until cooked through. Once cooked, let rest for 5 minutes, then slice. -
Assemble the bowls.
Divide the cooked rice into servings (about ½ cup per bowl). Top with sliced chicken and spoonfuls of the mango cucumber salsa. Drizzle generously with peanut sauce. Garnish with sesame seeds, fresh cilantro, and mint leaves if desired.
Notes
You can swap in tofu, shrimp, or chicken thighs. Add greens like spinach or cabbage for more crunch. Store sauce and salsa separately if prepping ahead.
Nutrition
- Serving Size: 1 bowl
- Calories: 474
- Sugar: 16g
- Carbohydrates: 46g
- Protein: 36g
