Description
This Thai Chicken Bowl recipe features tender, oven-baked chicken breasts marinated in a flavorful blend of sesame oil, soy sauce, and Sriracha. Served over fluffy Jasmine rice and topped with shredded cabbage, carrots, fresh cilantro, and crunchy peanuts, each bowl is drizzled with a creamy, tangy peanut sauce. Perfect for a wholesome and vibrant meal that brings the authentic taste of Thai cuisine to your table.
Ingredients
Scale
Chicken Marinade:
- 2 tablespoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha sauce
- 1 ½ lbs chicken breasts, boneless and skinless
For the Bowls:
- 1 ½ cups rice, Jasmine or white
- 6-8 cups shredded cabbage
- 2 carrots, shredded or grated
- ¼ cup cilantro, chopped
- 2 tablespoons peanuts, chopped (optional)
Peanut Sauce:
- ⅓ cup peanut butter
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce or coconut aminos
- 1 garlic clove, grated
- 1 teaspoon Sriracha sauce
- 1–2 tablespoons hot water
Instructions
- Marinate the Chicken: In a large bowl, whisk together the sesame oil, low-sodium soy sauce, and Sriracha sauce. Add the chicken breasts and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight for a deeper flavor.
- Preheat the Oven and Prepare Chicken: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Remove the chicken breasts from the marinade, placing them on the prepared baking sheet and discarding any remaining marinade.
- Bake the Chicken: Bake the chicken breasts in the preheated oven for about 20 minutes or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the oven and allow it to rest for 5 minutes before slicing.
- Cook the Rice: While the chicken bakes, prepare the Jasmine rice following the package instructions until fluffy and tender.
- Prepare the Peanut Sauce: In a medium bowl, combine peanut butter, honey, fresh lime juice, soy sauce, grated garlic, and Sriracha sauce. Whisk in 1 tablespoon of hot water initially, then gradually add more hot water (up to 2 tablespoons) until the sauce reaches your desired creamy consistency.
- Assemble the Bowls: Start by layering cooked Jasmine rice in your serving bowls. Top with sliced baked chicken breasts, shredded cabbage, shredded carrots, chopped cilantro, and chopped peanuts if using. Drizzle generously with the prepared peanut sauce and serve immediately.
Notes
- For extra flavor, marinate the chicken overnight instead of 30 minutes.
- Adjust the amount of Sriracha in the marinade and peanut sauce to your preferred spice level.
- Use coconut aminos in place of soy sauce for a gluten-free option.
- Substitute peanuts with cashews or omit for a nut-free version.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 460 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg
