These gorgeous Ginger Peanut Chicken Bowls are bursting with incredible flavor and satisfying textures. Tender, marinated chicken is tossed in a rich, savory peanut sauce and served over fluffy rice, the perfect weeknight meal.
These bowls are an irresistible combination of sweet, savory, and nutty flavors, with a vibrant crunch from fresh veggies.
Recipe Details
- Flavor Profile: Savory, with a delicious balance of sweet and salty notes, and a satisfying peanutty finish.
- Textures: Tender, juicy chicken, creamy sauce, fluffy rice, and a fresh, crisp crunch from the vegetables.
- Total Time: About 40 minutes active time, plus a minimum of 30 minutes for the chicken to marinate.
- Difficulty: Beginner-friendly. This recipe is easy to make and the results are impressive!
What You’ll Need
To create these flavorful bowls, you’ll need chicken marinated in a zesty ginger and garlic sauce, a vibrant peanut sauce, fluffy rice as a base, and fresh vegetables for added crunch and texture. Everything comes together beautifully to make a complete and satisfying meal.
Ingredient Notes
- Chicken – Boneless, skinless chicken breasts or thighs work perfectly in this recipe. Chicken thighs will be more flavorful and juicy; chicken breasts are leaner.
- Soy Sauce – Use low-sodium soy sauce to control the saltiness of the dish, or tamari for a gluten-free option.
- Rice – You can cook your favorite type of rice, but white or brown basmati rice or jasmine rice are ideal for flavor and texture.
- Peanut Butter – Creamy peanut butter is best for a smooth sauce. Make sure to use a brand you enjoy!
- Ginger and Garlic – Freshly grated ginger and minced garlic add the perfect punch of flavor to both the marinade and the sauce.
- Vegetables – Choose your favorite fresh vegetables for a colorful, crunchy topping.
Add-ins and Substitutions
- Spice – Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the peanut sauce for a little heat.
- Vegetables – Feel free to swap out the vegetables for your favorites, such as shredded carrots, thinly sliced bell peppers, or bean sprouts.
- Protein – If you don’t have chicken, you can substitute tofu, shrimp, or even leftover grilled vegetables.
How to Make Delicious Ginger Peanut Chicken Bowls
Marinating the chicken is key to infusing it with maximum flavor. Don’t skip it!
- Marinate the Chicken: In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and a pinch of salt and pepper. Add the chicken to the bowl and toss to coat. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or even better, up to 24 hours.
- Cook the Rice: While the chicken is marinating, cook your rice according to package directions. Set aside.
- Make the Peanut Sauce: While the rice is cooking and the chicken is marinating, in a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and a few tablespoons of water. Whisk until smooth, adding more water 1 tablespoon at a time if needed to reach your desired consistency.
- Cook the Chicken: Heat a large skillet or frying pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Cook the chicken for about 5 to 7 minutes per side, or until cooked through and nicely browned with an internal temperature of 165°F. You can also grill or bake the chicken in the oven at 375°F (190°C) for about 20-25 minutes.
- Assemble the Bowls: Slice the cooked chicken and place it on top of a bed of rice. Drizzle generously with the peanut sauce and scatter the chopped vegetables over the top.
Pro Tip: Don’t overcrowd the skillet while cooking the chicken. Cook the chicken in batches if needed to ensure it browns evenly!
Recipe Tips
- Marinating Time: Don’t rush the marinating process. The longer the chicken marinates, the more flavorful it will be.
- Chicken Doneness: Use a meat thermometer to ensure the chicken is cooked through. Chicken should reach an internal temperature of 165°F (74°C).
- Sauce Consistency: Adjust the sauce’s thickness by adding more or less water until it reaches your desired consistency.
- Prep Ahead: You can cook the rice in advance and store it in the refrigerator until ready to use. Chop the vegetables ahead of time, too!
FAQs
- Can I use chicken thighs instead of chicken breasts?
Yes, absolutely! Chicken thighs are delicious in this recipe. They will be more flavorful and stay juicy. - Can I make the peanut sauce ahead of time?
Yes! The peanut sauce can be made several days in advance and stored in the refrigerator in an airtight container. - What if I don’t have rice vinegar?
You can substitute apple cider vinegar or white wine vinegar in a pinch. - How do I adjust the spice level?
Add red pepper flakes or a dash of your favorite hot sauce to the peanut sauce for extra heat.
Serving Suggestions
- Grains: Serve your Ginger Peanut Chicken over fluffy jasmine rice, brown rice, or quinoa.
- Fresh Sides: Serve with a side of edamame or a simple cucumber salad.
- Salads: A fresh green salad with a light vinaigrette is a perfect complement.
- For extra sauciness: Add a drizzle of sriracha mayo or a squeeze of lime juice.
Make This Recipe in Advance
You can marinate the chicken up to 24 hours in advance. The peanut sauce can be made several days ahead and stored in the refrigerator. Cooked rice can also be made in advance.
Print
Delicious Ginger Peanut Chicken Bowls Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These gorgeous Ginger Peanut Chicken Bowls are bursting with incredible flavor and satisfying textures. Tender, marinated chicken is tossed in a rich, savory peanut sauce and served over fluffy rice, the perfect weeknight meal.
Ingredients
⅓ cup natural peanut butter (creamy and unsweetened)
2 tablespoons full fat coconut milk
1 ½ tablespoons rice vinegar
2 teaspoons honey
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons red curry paste
2 teaspoons fresh grated ginger
2 garlic cloves, minced
1 ½ teaspoons toasted sesame oil
1 tablespoon lime juice
½ teaspoon red pepper flakes
1 lb (454g) chicken breast , sliced into thin strips
1 tablespoon high heat cooking oil (peanut oil, vegetable oil, avocado oil, etc.)
2 cups thinly sliced red cabbage
1 ½ cup thinly sliced (julienned) carrots
1 cup thinly sliced mini cucumber
3 tbsp rice vinegar, divided
A pinch of salt and sugar to taste
Optional: 1 teaspoon toasted sesame oil
1 ½ cups dry white rice, cooked according to package directions
Optional: finely chopped fresh cilantro and chopped roasted peanuts for topping
Instructions
First, in a bowl, blend all the marinade ingredients until smooth. Set aside half.
Toss the chicken in the remaining marinade, then refrigerate for at least 20 minutes, or overnight.
Cook the rice.
In separate bowls, mix the cabbage and carrots with rice vinegar, salt, sugar, and optional sesame oil. Toss the cucumbers with rice vinegar, salt, and sugar.
Heat oil in a skillet, then sear the chicken until cooked through.
Assemble bowls with rice, chicken, slaw, cucumbers, peanut sauce, and optional toppings.
Notes
Don’t rush the marinating process. The longer the chicken marinates, the more flavorful it will be.
Use a meat thermometer to ensure the chicken is cooked through. Chicken should reach an internal temperature of 165°F (74°C).
Adjust the sauce’s thickness by adding more or less water until it reaches your desired consistency.
You can cook the rice in advance and store it in the refrigerator until ready to use. Chop the vegetables ahead of time, too!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Calories: 450
- Fat: 25g
- Carbohydrates: 40g
- Protein: 30g
