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Thai Chicken Bowl

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Here’s a Thai Chicken Bowl that has all the Thai flavors I love in a big bowl full of veggies, chicken, grains, and a super simple peanut sauce!

Bowl meals are perfect for combining delicious veggies from the fridge with your favorite protein on a bed rice or grains. For today’s bowl I used farro, but rice (white or brown) or quinoa would be delicious as well.  The chicken in this dish is cooked with a delicious Thai inspired flavored sauce.  That by itself is great, but I love a good, simple peanut sauce to drizzle on top!

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Thai Chicken Bowl

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  • Author: Judy

Ingredients

Units Scale
  • 1 C. rice, quinoa, farro or your favorite grain of choice
  • 1 lb. boneless, skinless chicken, breast or thighs, cut in chunks
  • 1 Tbls. oil
  • 2 cloves garlic, minced
  • 1 shallot or 1/2 small red onion, diced small
  • 2” knob ginger, grated (or use 1–2 Tbls. minced ginger)
  • salt & pepper, to taste

For the Cooking Sauce:

For the Simple Peanut Sauce:

  • 3 Tbls. peanut butter
  • 1 lime, juiced (zested, if desired)
  • 1 Tbls. soy sauce
  • 2 tsp. brown sugar
  • 2 tsp. sambal oelek

Bowl Toppings Choices:

  • Shredded cabbage
  • baby spinach
  • sliced carrots
  • sliced sugar snap peas
  • sliced green onions
  • bean sprouts
  • chopped cilantro
  • chopped mint
  • chopped peanuts

Instructions

  1. Cook rice, quinoa or grain of choice according to package directions, set aside.
  2. In small bowl combine cooking sauce ingredients, set aside.
  3. In small bowl whisk together peanut sauce ingredients, set aside.
  4. In large skillet or wok, heat oil.  Add chicken, garlic, shallot (or red onion) and ginger and cook a few minutes until chicken is golden.  Add cooking sauce and continue to cook until sauce starts to thicken and chicken is cooked through.  Taste and add salt & pepper as needed.
  5. To serve, place cooked rice or grain in bowl.  Top with chicken, veggie toppings of your choice and drizzle with peanut sauce.