Can I use chicken thighs instead?

Absolutely! I actually prefer thighs sometimes—they stay juicier and have more flavor. Just slice them thin like the breast meat, and add an extra minute or two to the cooking time since they have a bit more fat. The bonus? Thighs stand up to the bold peanut sauce even better than breasts.

How do I make it less spicy?

Easy fixes here! First, skip the sriracha completely—that's your main heat source. Next, check your peanut sauce—some store-bought versions pack more heat than others (look for "mild" labels). You can also balance the spice by adding a teaspoon of honey or brown sugar to the sauce. My friend's kids love it when I do this!

Is this recipe gluten-free?

Almost! Just swap the soy sauce for tamari or coconut aminos—they taste nearly identical but are naturally gluten-free. Always check your peanut sauce label too, as some brands add wheat. I've found that most natural peanut butter-based sauces are safe, but it never hurts to double-check.

Can I make this ahead of time?

You bet! I meal prep this all the time. Cook the chicken and veggies (but leave the sauce off), then store separately from the rice. When ready to eat, just reheat the chicken mix, toss with the peanut sauce, and assemble. The veggies stay crisp, and the flavors are still amazing. The sauce keeps well for 5 days in the fridge too!

What if I don't have all the vegetables?

No stress! The beauty of this bowl is its flexibility. I've made it with just bell peppers and onions when that's all I had—still delicious. Frozen stir-fry veggies work in a pinch too (just thaw and pat dry first). The peanut sauce is the real star here.

Spicy Thai Peanut Chicken Bowl That Delights

Name: 30-Minute Spicy Thai Peanut Chicken Bowl That Delights
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breast, sliced; 2 tbsp vegetable oil; 1 red bell pepper, sliced; 1 carrot, julienned; 1/2 cup cabbage, shredded; 2 green onions, chopped; 1/4 cup cilantro, chopped; 1/4 cup peanuts, crushed; 1 cup cooked rice or quinoa; 1/4 cup Thai peanut sauce; 1 tbsp soy sauce; 1 tbsp lime juice; 1 tsp sriracha (optional); 1 clove garlic, minced; 1 tsp ginger, grated

Description

A flavorful and spicy Thai peanut chicken bowl packed with protein and bold flavors. Perfect for a quick and satisfying meal.

Ingredients

1 lb boneless, skinless chicken breast, sliced
2 tbsp vegetable oil
1 red bell pepper, sliced
1 carrot, julienned
1/2 cup cabbage, shredded
2 green onions, chopped
1/4 cup cilantro, chopped
1/4 cup peanuts, crushed
1 cup cooked rice or quinoa
1/4 cup Thai peanut sauce
1 tbsp soy sauce
1 tbsp lime juice
1 tsp sriracha (optional)
1 clove garlic, minced
1 tsp ginger, grated

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Instructions

Heat oil in a pan over medium-high heat.
Add chicken and cook until no longer pink, about 5-6 minutes.
Add garlic, ginger, bell pepper, and carrot. Stir-fry for 3 minutes.
Mix in cabbage, soy sauce, lime juice, and sriracha. Cook for 2 minutes.
Remove from heat and add Thai peanut sauce. Toss to coat.
Serve over rice or quinoa. Top with green onions, cilantro, and peanuts.

Notes

Adjust sriracha for more or less heat.
Use pre-cooked chicken to save time.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Main Dish
Method: Stir-Fry
Cuisine: Thai