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–+ servings
Thai Peanut Chicken Bowls

Thai Peanut Chicken Bowls Full of Flavor and Freshness

Delicious and customizable Thai Peanut Chicken Bowls bursting with flavor, featuring tender chicken, fresh vegetables, and a creamy peanut dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup quinoa A nutritious, gluten-free base; consider brown rice as an alternative.
  • 2 cups water or Coconut Milk; use coconut milk for a creamy texture.
For the Greens
  • 2 cups kale Packed with vitamins; massage it for tenderness.
  • 1 cup bean sprouts Add a crunchy texture; replace with shredded cabbage for a different bite.
For the Veggies
  • 1 medium carrot Adds sweetness and crunch; zucchini slices can create a nice variation.
  • 1 medium cucumber Brings refreshing crunch; bell peppers are a fantastic substitute.
  • 1 medium red bell pepper Sweet and colorful; don’t hesitate to try other peppers based on your preference.
  • 1 cup red cabbage Nutrient-dense and crunchy; green cabbage works beautifully as well.
For the Protein
  • 2 cups chicken satay Flavorful and savory; for a vegetarian twist, use marinated tofu or tempeh.
For the Dressing
  • 1 cup peanut dressing The creamy element that ties the bowl together; almond butter can substitute for a nut-free option.
For the Garnish
  • 1/4 cup roasted peanuts Add delightful crunch; consider sunflower seeds as a nut-free alternative.
  • 2 tablespoons green onions Bring freshness and mild onion flavor; chives can be a nice substitute.
  • 1/4 cup cilantro Brightens up the dish; parsley works if cilantro isn’t your favorite.

Equipment

  • Medium saucepan
  • Fine mesh strainer
  • Bowl
  • knife
  • cutting board

Method
 

Cooking Instructions
  1. Rinse and cook quinoa by combining 1 cup of quinoa with 2 cups of water or coconut milk. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes until liquid is absorbed.
  2. Let quinoa rest, covered, for an additional 5 minutes before fluffing with a fork.
  3. Massage 2 cups of kale with olive oil, lemon juice, and salt for about 2–3 minutes until tender.
  4. Prepare vegetables: slice carrot, chop cucumber and red bell pepper, and shred red cabbage.
  5. Slice cooked chicken satay into bite-sized pieces or use marinated tofu/tempeh for a vegetarian option.
  6. Assemble bowls with quinoa as the base, topped with massaged kale, vibrant vegetables, and chicken.
  7. Drizzle creamy peanut dressing over the assembled bowls to pack in flavor.
  8. Garnish with roasted peanuts, green onions, and cilantro before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store bowls in airtight containers for 3-4 days; keep dressing separate to avoid sogginess.

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