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Savory Thai Peanut Chicken served with vegetables and rice

Thai Peanut Chicken Bowls

A delightful fusion of flavors with succulent chicken marinated and served with a vibrant mango cucumber salsa and a creamy peanut sauce.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 tablespoons Avocado oil A healthier oil option.
  • 1/4 cup Low sodium soy sauce Enhances flavor without overwhelming.
  • 2 tablespoons Maple syrup Adds sweetness.
  • 2 tablespoons Lime juice Adds refreshing acidity.
  • 1 teaspoon Chili paste For a hint of heat.
  • 1 teaspoon Fish sauce Adds depth and umami.
  • 1 tablespoon Fresh ginger Provides aromatic flavor.
  • 2 cloves Garlic Brings robust flavors.
  • 1.5 pounds Boneless, skinless chicken breasts Tender and juicy.
For the Mango Cucumber Salsa
  • 1 cup Mango, diced Sweet and juicy.
  • 1 cup Persian or English cucumber, diced Adds crisp texture.
  • 3 scallions Green onions, chopped For freshness.
  • 1/4 cup Cilantro, chopped Enhances flavor.
For the Peanut Sauce
  • 1/2 cup Unsweetened creamy natural peanut butter The star ingredient.
  • 1/4 cup Water To adjust consistency.
  • 1/4 cup Low sodium soy sauce
  • 2 tablespoons Lime juice
  • 2 tablespoons Honey
  • 1 tablespoon Fresh ginger, grated
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Sriracha For extra heat.
  • 1 teaspoon Garlic powder
For Serving
  • 4 cups Cooked rice Serving base.
  • Sesame seeds, optional For garnish.
  • Mint leaves, optional For garnish.

Method
 

Prepare the Marinade
  1. Combine all marinade ingredients in a glass measuring cup and whisk them together.
  2. Place chicken breasts in a freezer bag and pour the marinade over them.
  3. Seal the bag tightly and massage the marinade into the chicken.
  4. Allow the chicken to marinate for at least an hour, preferably up to four hours.
Make the Cucumber Mango Salsa
  1. In a bowl, add diced mango, cucumber, green onions, and cilantro.
  2. Toss ingredients gently, tasting and adjusting seasoning as necessary.
Cook the Rice
  1. Prepare rice according to package instructions.
Prepare the Peanut Sauce
  1. In a bowl or jar, combine peanut butter, water, soy sauce, lime juice, honey, ginger, sesame oil, sriracha, and garlic powder.
  2. Whisk until smooth and creamy, adjusting consistency with additional water if needed.
Roast or Grill the Chicken
  1. Place marinated chicken on a baking sheet and preheat oven to 400°F.
  2. Bake for 20-25 minutes, or until internal temperature reaches 165°F.
  3. Allow chicken to rest for about 5 minutes before slicing.
Assemble the Bowls
  1. Add about half-cup of cooked rice to each bowl.
  2. Top with slices of marinated chicken and a scoop of the mango cucumber salsa.
  3. Drizzle with the creamy peanut sauce and optionally garnish with sesame seeds, chopped cilantro, and mint leaves.

Notes

Consider adding a splash of coconut milk to the peanut sauce for extra creaminess. Adjust chili paste and sriracha for spiciness to taste.