It is Sunday afternoon and you want your week to feel easy. This High Protein Thai Peanut Chicken Bowl is your secret weapon for success.
Whether you are starting a healthy reset or just need a quick dinner, this bowl delivers. It is fresh, filling, and full of vibrant flavors your family will love.
Why This Recipe Is a Winner
This recipe is a winner because it balances nutrition with incredible taste. You get satisfying protein from the chicken and fiber from the brown rice.
The creamy peanut sauce feels like a decadent treat but uses simple ingredients. It is perfect for busy weeknights when you have very little energy to cook.
Simple Method
Making this bowl is incredibly simple and approachable for any home cook. You just cook your rice and steam the fresh broccoli until tender.
The chicken sears quickly in a pan until it is perfectly golden brown. Whisking the sauce takes just a moment and brings everything together beautifully.
Ingredients You’ll Need
These ingredients are mostly pantry staples that create a restaurant-quality meal at home.
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 cups cooked brown rice
- 3 cups fresh broccoli florets
- 1/2 cup creamy natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 teaspoon sriracha
- 2 tablespoons warm water
Step-by-Step Directions
- Cook brown rice according to package instructions and set aside.
- Steam broccoli florets until tender-crisp, approximately 5 minutes.
- Sauté cubed chicken breast in a lightly oiled skillet over medium-high heat until golden brown and cooked through.
- Whisk together peanut butter, soy sauce, lime juice, honey, ginger, sriracha, and water in a small bowl.
- Divide the cooked rice, steamed broccoli, and sautéed chicken evenly among four containers.
- Drizzle the peanut sauce over each bowl or portion into separate condiment containers.
- Garnish with optional crushed peanuts or cilantro before serving.
Best Ways to Enjoy It
Serve these bowls warm for a cozy and comforting dinner tonight. You can also pack them into glass containers for easy weekday lunches.
Add a squeeze of fresh lime to make the flavors pop. Pair this meal with a refreshing sparkling water for a complete healthy reset experience.
Storage & Reheating
Keep your leftovers in the fridge for up to four days. The flavors actually get even better as the sauce sits. Reheat in the microwave for two minutes until steaming hot. This is a top-tier meal prep option for busy professionals.
Tips for Best Results
- Don’t skip the fresh ginger for that authentic, bright flavor.
- Use warm water to help the peanut butter blend smoothly.
- Avoid overcooking the broccoli to keep it vibrant and crisp.
- Swap honey for maple syrup if you prefer a different sweetener.
- Make the sauce ahead of time to save even more minutes.
- Double the chicken if you need an extra protein boost.
Ways to Switch It Up
- Use cauliflower rice for a low-carb version of this bowl.
- Try shrimp or tofu instead of chicken for a variety.
- Add red pepper flakes if you want an extra spicy kick.
- Swap broccoli for snap peas for a fresh spring twist.
Common Questions
Can I use frozen broccoli?
Yes, frozen broccoli works perfectly well for this recipe. Just steam it for a few extra minutes until it reaches your desired texture.
Is this recipe gluten-free?
You can easily make this gluten-free by using tamari or coconut aminos. Always check your peanut butter label to ensure it is certified gluten-free.
I hope this simple bowl brings a little peace to your busy week. It is so satisfying to know dinner is already waiting for you in the fridge.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 cups cooked brown rice
- 3 cups fresh broccoli florets
- 1/2 cup creamy natural peanut butter
- 2 tablespoons low -sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon hone y
- 1 teaspoon grated fresh ginger
- 1 teaspoon srirach a
- 2 tablespoons warm water
Instructions
- Cook brown rice according to package instructions and set aside.
- Steam broccoli florets until tender-crisp, approximately 5 minutes.
- Sauté cubed chicken breast in a lightly oiled skillet over medium-high heat until golden brown and cooked through to an internal temperature of 165°F (74°C).
- Whisk together peanut butter, soy sauce, lime juice, honey, ginger, sriracha, and water in a small bowl until smooth.
- Divide the cooked rice, steamed broccoli, and sautéed chicken evenly among four meal prep containers.
- Drizzle the peanut sauce over each bowl or portion into separate condiment containers for storage.
- Garnish with optional crushed peanuts or cilantro before serving.
