Thai Peanut Chicken Bowls
We love a nutritious, filling, AND flavorful meal, and this Thai Peanut Chicken recipe checks all those boxes. The peanut sauce adds such a rich, deep flavor to this dish. Pair it with a tangy coleslaw and a bed of cauliflower rice and you have an interesting meal that has the perfect balance of filling protein, healthy fats, and carbs for energy. Who said high protein chicken recipes for weight loss have to be boring?
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This Thai peanut sauce is so tasty and is also great served over salmon, shrimp, tofu or even mixed vegetables. You can also make it ahead of time and store it in an airtight container for up to a week. Just make sure to give it a good stir before using it.
Thai Peanut Chicken Recipe Tips:
+ You can use a food processor to easily chop up your vegetables and your peanuts. If you don’t have one, use a box grater for the vegetables and put your peanuts in a plastic bag and crush them with a rolling pin.
+ If you want to make this recipe for meal prep, you can store the chicken and rice together, but the coleslaw is best eaten fresh or stored on its own without the dressing.
Thai Peanut Chicken Bowls
Ingredients
Chicken Bowls
- 1 tbsp avocado oil
- 1 lb chicken breasts, diced
- pinch of salt and pepper
- 4 cups cauliflower rice, to serve
- 1/2 cup peanuts, chopped, to serve
Peanut Sauce
- 1/3 cup creamy peanut butter
- 1/4 cup full fat canned coconut milk
- 1/4 cup honey
- 2 tbsp soy sauce, or coconut aminos
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
Thai Style Slaw
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- 1/2 tbsp soy sauce, or coconut aminos
- 2 cups cabbage, shredded
- 1 cup carrot, shredded
- 1/4 cup cilantro, chopped
- 1/4 cup green onion, chopped
Instructions
- Make peanut sauce: Whisk together all ingredients for the peanut sauce until smooth, adding another splash of coconut milk as desired for thinner consistency. It will thicken up later in the pan with the chicken.
- Heat a large skillet over medium high heat and add the oil. When the oil is hot, add the chicken and season with a pinch of salt and pepper. Cook the chicken, rotating and flipping the pieces every couple minutes, until almost done, about 4-6 minutes. In the last couple of minutes of cooking, add the peanut sauce and simmer 1-2 minutes or until the chicken is cooked through.
- Make slaw: In a small bowl, whisk together the olive oil, lime juice, honey, and soy sauce to make the dressing. In a large bowl, toss together the cabbage, carrot, cilantro, and green onion. Pour desired amount of dressing over the cabbage mixture and toss to combine.
- Serve the chicken on a bed of cauliflower rice with the slaw on top.
