Healthy Thai Peanut Chicken & Veggie Rice Bowls
Skip the takeout and make these Healthy Thai Peanut Chicken & Veggie Rice Bowls instead. Loaded with lean chicken, vibrant vegetables, wholesome brown jasmine rice, and a creamy homemade peanut sauce, this dinner delivers authentic Thai-inspired flavor while staying nutritious and satisfying.
Recipe below in link.
Recipe
Healthy Thai Peanut Chicken & Veggie Rice Bowls
Tender grilled chicken, colorful vegetables, fluffy brown rice, and a creamy homemade Thai peanut sauce come together in this healthy, restaurant-quality dinner that's packed with protein, fiber, and bold Thai-inspired flavors.
Ingredients
- 1½ lbs boneless skinless chicken breast, sliced
- 2 cups cooked brown jasmine rice
- 1 tbsp avocado oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup snap peas
- 2 green onions, sliced
- 2 tbsp chopped cilantro
- 1 tbsp chopped roasted peanuts
- 1 lime, cut into wedges
- Healthy Thai Peanut Sauce
- 3 tbsp natural peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp honey
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tsp sriracha (optional)
- 2–3 tbsp warm water
Instructions
- Whisk together all peanut sauce ingredients until smooth. Add warm water until pourable.
- Season the chicken lightly with salt and pepper.
- Heat avocado oil in a large skillet over medium-high heat and cook the chicken until golden and fully cooked.
- Remove the chicken and set aside.
- In the same skillet, stir-fry the broccoli, peppers, carrots, and snap peas for 4 to 5 minutes until crisp-tender.
- Return the chicken to the skillet and toss with half of the peanut sauce.
- Divide the warm brown jasmine rice among four bowls.
- Top with the chicken and vegetables.
- Drizzle with the remaining peanut sauce.
- Garnish with cilantro, green onions, chopped peanuts, and a squeeze of fresh lime.
Equipment
- Large skillet or wok
- Mixing bowl
- Whisk
- Chef's knife
Notes
- Use chicken thighs for a richer flavor.
- Swap brown rice for quinoa or cauliflower rice.
- Excellent for meal prep lunches.
Nutrition Estimate
- Calories
- 485
- Protein
- 39g
- Carbohydrates
- 35g
- Fat
- 20g
- Fiber
- 7g
- Sugar
- 8g
- Sodium
- 510mg
Nutrition values are estimates and may vary depending on ingredient brands, preparation methods, and serving sizes.
Why You'll Love This
- Better than takeout.
- High in lean protein.
- Packed with colorful vegetables.
- Creamy homemade peanut sauce.
- Ready in just 40 minutes.
- Perfect for meal prep.
Ingredient Tips
- Natural peanut butter creates a smoother sauce.
- Fresh lime juice brightens all the flavors.
- Don't overcook the vegetables—they should stay crisp.
Tips
- Slice the chicken evenly for quick cooking.
- Prepare the sauce ahead of time.
- Serve with extra lime wedges.
Storage
Store in airtight containers for up to 4 days. Reheat gently and drizzle with reserved peanut sauce before serving.
Variations
- Use shrimp instead of chicken.
- Substitute tofu for a vegetarian version.
- Add baby corn or mushrooms.
- Serve over rice noodles.
Substitutions
- Almond butter instead of peanut butter.
- Tamari instead of soy sauce.
- Maple syrup instead of honey.
FAQ
Can I meal prep this?
Yes. It's one of the best Thai-inspired meals for meal prep and reheats beautifully.
Is it spicy?
Only if you add the sriracha. You can easily adjust the heat level.
Can I make it gluten-free?
Yes. Use tamari or certified gluten-free soy sauce.
These Healthy Thai Peanut Chicken & Veggie Rice Bowls bring together fresh vegetables, juicy chicken, and a rich peanut sauce for a wholesome dinner that's both comforting and full of vibrant Thai-inspired flavor.
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