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thai chicken bowls

Juicy Thai Chicken Bowls

Delicious Juicy Thai Chicken Bowls recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 17 minutes
Servings: 4 servings
Calories: 1900
Ingredients Method

Ingredients
  

For the marinade
  • 3 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp sriracha (I prefer Huy Fong for authentic heat)
  • 1.5 lb chicken (cut into 1-inch bite-sized chunks)
  • 1 tsp fresh ginger (grated)
For the bowl
  • 1.5 cups rice (I use Mahatma Jasmine rice for better aroma)
  • 8 cups cabbage
  • 2 carrots (shredded into thin 2-inch matchsticks)
  • 1/2 cup cilantro
  • 1/4 cup peanuts (crushed for a better crunch)
For the peanut sauce
  • 1/3 cup peanut butter (I like Jif Creamy to make the sauce smooth)
  • 2 tbsp honey
  • 2 tbsp lime juice (freshly squeezed for optimal acidity)
  • 1.5 tbsp soy sauce
  • 1 garlic clove (minced)
  • 1.5 tsp sriracha
  • 2 tbsp warm water (or more for consistency)

Method
 

  1. Begin by measuring out all ingredients and preparing your mise en place—this will keep you organized as everything comes together quickly. Start cooking the rice according to package directions, as this is the longest-cooking element and can work in the background while you prepare everything else. Shred the carrots into thin 2-inch matchsticks, roughly chop the cabbage, mince the garlic, grate the ginger, crush the peanuts, and roughly chop the cilantro. Having everything prepped means you can focus on cooking the chicken without scrambling.
  2. In a bowl, whisk together the sesame oil, 3 tablespoons of soy sauce, sriracha, and grated ginger to create the marinade. Add the bite-sized chicken chunks and toss to coat evenly. Let the chicken marinate for 30 minutes—this builds flavor and helps the meat stay juicy during cooking. While the chicken marinates, preheat your oven to 425°F and line a baking sheet with parchment paper or foil. After marinating, transfer the chicken to the baking sheet in a single layer and bake for about 20 minutes, until the internal temperature reaches 165°F. Let the cooked chicken rest for 5 minutes before serving—I find this helps it retain its juices and stay tender.
  3. While the chicken rests, prepare the sauce by combining the peanut butter, honey, freshly squeezed lime juice, 1.5 tablespoons of soy sauce, minced garlic, 1.5 teaspoons of sriracha, and 2 tablespoons of warm water in a bowl. Whisk until smooth and well combined, adjusting the water as needed to reach your desired consistency—you want it pourable but not too thin. I like using creamy peanut butter because it creates a silky sauce without grittiness, and fresh lime juice really brightens the overall flavor profile.
  4. Once the rice is cooked and the chicken has rested, it's time to build your bowls. Divide the cooked rice among serving bowls as your base. Arrange the cooked chicken from Step 2 on top, then add portions of the shredded cabbage and carrots from Step 1 around the chicken. Scatter the crushed peanuts and fresh cilantro from Step 1 over each bowl for color and texture. Drizzle the peanut sauce from Step 3 generously over the top, or serve it on the side if you prefer to control the amount.