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Indulge in this fresh and flavorful Thai chicken bowl! This bowl has tender chicken over top a bed of crisp cabbage complemented by crunchy cucumber, sweet bell pepper, and shredded carrots. Then, it is drizzled with a creamy homemade peanut sauce infused with garlic, lime, and ginger. Each bite is a burst of flavor! Serve these Thai chicken bowls over your choice of rice or quinoa, and top with creamy avocado. This bowl is packed with so much flavor, and I know you will be craving it again and again.
Why You Will Love Thai Chicken Bowls
- They are easy to make and assemble.
- These bowls come together quickly! There is minimal prep time and no need to marinate the chicken.
- We made a delicious homemade peanut sauce to drizzle over the bowls!
- They are great for meal prep.
- These bowls are high-protein from the addition of chicken.
- The shredded carrots, cabbage, and cucumber add a wonderful crunchy texture.
- These Thai chicken rice bowls are made with healthy and fresh ingredients.
What Is A Thai Chicken Bowl?
This Thai chicken bowl, also referred to as a Buddha Bowl, is a balanced and nutritious meal in one bowl! It’s a convenient, versatile, healthy, and satisfying meal. This Thai chicken bowl is vibrant, flavorful, packed with veggies, and served with our incredible homemade peanut sauce! It’s made with ingredients such as shredded cabbage, brown rice, cooked chicken, an array of fresh vegetables, and avocado.
Ingredients Needed
For The Thai Chicken Bowls
- Cabbage: Use a bag of shredded cabbage mix. Or, shred some cabbage.
- Chicken: Use fully cooked diced or shredded chicken.
- Rice: Add cooked brown rice to this bowl. Or, you can use cauliflower rice or quinoa.
- Cucumber: Dice the English cucumber.
- Red Bell Pepper: Dice the red bell pepper.
- Carrots: Use pre-shredded carrots or shred a few whole carrots.
- Cilantro: Add fresh chopped cilantro over top.
- Basil: Top with fresh chopped basil.
- Green Onions: Garnish with sliced green onions.
- Avocado: Slice the avocado for this recipe. Remove the pit and skin of the avocado.
For The Peanut Sauce
- PB2: Powdered peanut butter adds peanut butter flavor to the peanut sauce. You can use PB2 or PBfit powdered peanut butter.
- Honey: Add honey to the peanut sauce.
- Almond Milk: Add almond milk or your milk of choice.
- Garlic: Add one clove of crushed garlic.
- Sesame Oil: The sesame oil brightens the sauce and balances the richness of the peanut flavor.
- Lime Juice: Freshly squeeze the lime juice. It adds a fresh, bright, and acidic note to the peanut sauce.
- Rice Vinegar: The rice vinegar balances the sweetness of the peanut sauce, adds a tangy note, and brightens the flavor.
- Soy Sauce: Use low-sodium soy sauce or tamari for a gluten-free option.
- Ginger: Freshly grate the ginger.
How To Make Thai Chicken Bowls
Step 1: Prep The Ingredients
Dice or shred the fully cooked chicken. Also, cook the rice according to the package directions. Then, dice the cucumber, dice the red bell pepper, shred the carrots or use pre-shredded, chop the cilantro, chop the basil, slice the green onions, and slice the avocado. After that, peel the fresh ginger and then grate it.
Step 2: Make The Peanut Sauce
Add the powdered peanut butter, honey, almond milk, crushed garlic, sesame oil, freshly squeezed lime juice, rice vinegar, low-sodium soy sauce or tamari, and freshly grated ginger to a bowl.
Then, thoroughly mix the peanut sauce.
Step 3: Assemble The Bowls
Evenly distribute the ingredients across two bowls. Add the shredded cabbage mix, fully cooked chicken, cooked rice, diced cucumber, diced red bell pepper, shredded carrots, and avocado to the bowls. Top with chopped cilantro, basil, and optional green onions. When ready to serve, drizzle peanut sauce over the top.
Serving Suggestions
This recipe makes two Thai chicken bowls. You can double this recipe to make more bowls or to have more ready for meal prep. Assemble the ingredients in bowls and mix the peanut sauce. Drizzle the peanut sauce over the bowl when ready to serve so the bowls stay fresh.
Expert Tips
- Thoroughly Mix Peanut Sauce: Our peanut sauce has so much flavor and is easy to mix together! Make sure to thoroughly mix the sauce to combine all the ingredients.
- Make These Bowls Gluten-Free: To make these Thai chicken bowls gluten-free, use tamari in place of soy sauce when making the peanut sauce.
- Grate The Ginger: Peel and freshly grate the ginger for the best flavor in the peanut sauce. You can freeze leftover fresh ginger in an airtight bag or container for later use.
Storage Instructions
You can easily make these Thai chicken bowls for meal prep! Store the assembled bowls and peanut sauce in separate airtight containers in the refrigerator for 2-3 days. Then, add the peanut sauce when ready to serve.
Variations
- Use A Different Protein: You can swap the chicken for a different protein such as cooked shrimp or tofu.
- Rice To Use: You can use cooked white rice, brown rice, cauliflower rice, or quinoa as a substitution. Or, use a combination of these. For a low-carb option, use cauliflower rice, or a mix of brown rice and cauliflower rice.
- Omit The Rice: If you prefer you can omit the rice entirely and substitute it with greens. Or, just use the shredded cabbage mix.
- Cooked Chicken: To make this bowl super easy to assemble use pre-cooked chicken breast. I like using our slow cooker shredded chicken. You can shred or dice the cooked chicken. You could even use rotisserie chicken.
Frequently Asked Questions
Can I Make This Recipe Vegan?
Yes, you can make this recipe vegan! Use tofu or tempeh instead of chicken. Also, swap the honey in the peanut sauce for a vegan sweetener of choice.
How Long Do Thai Chicken Bowls Last?
If you wait to drizzle the peanut sauce over the bowl until you are ready to serve, you can store the assembled bowl and peanut sauce in separate airtight containers in the fridge for up to three days.
More Recipes To Try Next!
- Thai Chicken Lettuce Wraps
- Buffalo Chicken Rice Bowl
- Cottage Cheese Pizza Bowl
- Breakfast Burrito Bowl
- Egg Roll In A Bowl
- PB2 Peanut Sauce
- Asian Coleslaw With Peanut Dressing
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
THAI CHICKEN BOWL
Ingredients
For The Thai Chicken Bowls
- 1, 9-ounce bag of shredded cabbage mix
- 8 ounces fully cooked chicken breast, diced or shredded
- 1 cup cooked brown rice, cauliflower rice, or quinoa
- 2/3 cup diced English cucumber
- 1/2 cup diced red bell pepper
- 1/2 cup shredded carrots
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 3-4 green onions, sliced
- 1 medium avocado
For The Peanut Sauce
- 1/2 cup PB2 or PBfit (Powdered Peanut Butter)
- 2 teaspoons honey
- 2 tablespoons unsweetened almond milk
- 1 garlic clove, crushed
- 1 teaspoon sesame oil
- 1 tablespoon fresh lime juice
- 2 teaspoons rice vinegar
- 2 teaspoons low-sodium soy sauce, or tamari for gluten-free
- 1/2 teaspoon freshly grated ginger
Instructions
- Dice or shred the fully cooked chicken. Also, cook the rice according to the package directions. Then, dice the cucumber, dice the red bell pepper, shred the carrots or use pre-shredded, chop the cilantro, chop the basil, slice the green onions, and slice the avocado. After that, peel the fresh ginger and then grate it.
- Make the peanut sauce by thoroughly mixing the powdered peanut butter, honey, almond milk, crushed garlic, sesame oil, freshly squeezed lime juice, rice vinegar, low-sodium soy sauce or tamari, and freshly grated ginger.
- After prepping all the ingredients, prepare the bowls. Evenly distribute the ingredients across two bowls. Add the shredded cabbage mix, fully cooked chicken, cooked rice, diced cucumber, diced red bell pepper, shredded carrots, and avocado to the bowls. Top with chopped cilantro, basil, and green onions. When ready to serve, drizzle the peanut sauce over the top and enjoy!
Video
Notes
- Storing Leftovers For Meal Prep: Store the assembled bowls and peanut sauce in separate airtight containers in the refrigerator for 2-3 days. Then, add the peanut sauce when ready to serve.
- Gluten-Free Option: To make these Thai chicken bowls gluten-free, use tamari in place of soy sauce when making the peanut sauce.
- Grate The Ginger: Peel and freshly grate the ginger for the best flavor in the peanut sauce. You can freeze leftover fresh ginger in an airtight container for later use.
- Rice: You can use cooked white rice, brown rice, cauliflower rice, or quinoa as a substitution. Or, use a combination of these. For a low-carb option, use cauliflower rice, or a mix of brown rice and cauliflower rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
