My mother used to make stir-fries all the time, but what I learned in cooking is that combining a creamy sauce with fresh vegetables is a game changer, and when you toss it all together at the last minute, the flavors blend perfectly without losing their texture. There’s a balance in this dish that’s satisfying and wholesome at the same time, and it’s easy to scale up for a family dinner or a small gathering. There’s something about a Thai Peanut Chicken Veggie Bowl that just makes weeknight dinners feel special. The creamy peanut sauce wraps around tender chicken and crisp vegetables, and when served over warm jasmine rice, every bite is a little burst of flavor. I love that it’s both comforting and vibrant, making it feel like a restaurant-quality meal without spending hours in the kitchen.

I have a few kitchen staples that make this dish simple. I use creamy peanut butter instead of chunky for a smooth sauce, always fresh garlic and ginger for depth, and I never skip a squeeze of lime at the end to brighten everything up. The rice is fluffy and fragrant, the chicken is tender, and the vegetables are crunchy, making every bite a delightful mix of textures.

You can serve this bowl on its own, some chopped peanuts sprinkled on top, also with a wedge of lime or even a side of cucumber salad. It pairs well with a light soup or a small side of steamed dumplings for a complete Thai-inspired meal. A drizzle of extra peanut sauce on top never hurts—it makes every bite indulgent.

It’s Perfect For:

• Quick weeknight dinners when you don’t have much time
• Meal prep lunches that stay fresh all week
• Family dinners where everyone has different tastes
• Dinner parties where you want a colorful, tasty dish
• Anyone craving creamy, nutty, and satisfying flavors

Ingredients

For the Chicken & Veggies:

• 1 lb chicken breast, thinly sliced
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 cup shredded carrots
• 1 cup snap peas
• 2 cups cooked jasmine rice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Peanut Sauce:

• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 cup warm water (to thin sauce)
• 1 teaspoon lime juice
• Optional: red pepper flakes for heat

Kitchen Equipment You’ll Need

• Large skillet or wok for stir-frying
• Medium bowl for mixing the peanut sauce
• Whisk or fork for blending sauce ingredients
• Cutting board and sharp knife for vegetables and chicken
• Measuring cups and spoons for accuracy
• Rice cooker or pot for cooking jasmine rice
• Serving bowls or meal prep containers

How to Make Thai Peanut Chicken Veggie Bowl

Step 1

Prepare the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and lime juice. Slowly pour in the warm water a little at a time while whisking to loosen the sauce until it reaches a smooth, pourable consistency. Taste and adjust—add more honey for sweetness, soy sauce for saltiness, or lime for brightness. Set aside to let the flavors deepen as you cook the chicken and vegetables.

Step 2

Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken breast in an even layer. Sprinkle lightly with salt and black pepper. Sauté for 5–7 minutes, stirring occasionally, until the chicken turns opaque and lightly golden around the edges. Make sure the pieces are fully cooked through but still tender. Remove chicken from the skillet and set aside.

Step 3

Stir-fry the vegetables: Using the same skillet (keeping the leftover flavor bits), add the bell pepper, snap peas, and shredded carrots. Cook for 3–4 minutes, just until the veggies begin to soften but still keep a slight crunch. You want them vibrant and colorful, not mushy. Stir occasionally to prevent burning and ensure even cooking.

Step 4

Combine chicken with sauce: Return the cooked chicken to the skillet with the vegetables. Lower the heat slightly and pour half of the peanut sauce over the mixture. Stir gently to coat everything evenly and simmer for 2–3 minutes. As the sauce warms, it thickens and clings to the chicken and veggies, becoming creamy and fragrant. Add a little more warm water if the sauce becomes too thick.

Step 5

Assemble the bowl: Place a portion of warm jasmine rice in each bowl. Spoon the Thai peanut chicken and veggie mixture on top, making sure each serving gets a good balance of colorful vegetables and sauce. Drizzle the remaining peanut sauce over each bowl for extra creaminess and flavor.

Tips for Making the Best Thai Peanut Chicken Veggie Bowl

• Always slice chicken thinly to ensure it cooks quickly and evenly. Thick pieces can dry out and lose tenderness.
• Don’t overcook the vegetables; they should remain crisp to contrast the creamy sauce. Stir-fry just until bright and slightly tender.
• Toast your peanuts lightly before adding them for extra crunch and a deeper nutty flavor.
• Whisk the sauce thoroughly and add water gradually to reach a silky, pourable consistency. Avoid adding too much at once.
• Use fresh lime juice at the end; it brightens the sauce and balances richness perfectly.
• Marinate the chicken briefly with a little soy sauce and garlic for extra flavor if you have time.
• Serve immediately after tossing; the sauce clings best to warm chicken and vegetables and keeps the rice from getting soggy.

Optional Ingredients

• Red pepper flakes for heat
• Cilantro for garnish
• Lime zest for added brightness
• Shredded cabbage for extra crunch
• Baby corn for color and texture
• Green onions for a mild onion flavor

How to Serve Thai Peanut Chicken Veggie Bowl

I like to serve this bowl immediately after cooking because the peanut sauce tastes best warm. First, I place a scoop of fluffy jasmine rice at the bottom of a wide bowl. Then, I spoon the chicken and vegetable mixture evenly on top so every bite has a little of everything. I always make sure the vegetables stay colorful and slightly crisp—it makes the dish look as good as it tastes.

I usually drizzle a little extra peanut sauce on top for an indulgent finish. Sometimes, I sprinkle chopped peanuts or sesame seeds for texture and visual appeal. A wedge of lime on the side is perfect for those who want a little tang with every bite. I also like adding a few sprigs of cilantro or sliced green onions to make the bowl feel fresh and vibrant.

I also love serving it as a family-style dish. I set a big platter in the center and let everyone scoop their portion over rice. It makes dinner feel cozy, interactive, and colorful. You can pair it with a light soup, cucumber salad, or even some steamed dumplings to round out the meal. Serving it this way lets everyone customize their bowl with extra sauce, toppings, or lime, which is always a hit with both kids and adults.

Is Thai Peanut Chicken Veggie Bowl Healthy?

Yes! It’s a nutrient-packed meal with lean protein from chicken, plenty of colorful vegetables, and healthy fats from peanut butter. The sauce is rich, but if you use moderate amounts, it adds flavor without overloading on calories.

Balanced with rice, it provides carbs for energy, protein for muscle repair, and fiber from vegetables. You can even swap rice for quinoa or cauliflower rice for a lower-carb version, making it flexible and wholesome.

Variations and Substitutions

• Vegetarian Version: Replace chicken with tofu or tempeh. Press tofu to remove water, then pan-fry until golden before adding the sauce.
• Spicy Version: Add more red pepper flakes or a splash of Sriracha. It gives a kick without overpowering the peanut flavor.
• Low-Carb Version: Serve over cauliflower rice instead of jasmine rice. Keeps the dish light and grain-free.
• Nut-Free Version: Swap peanut butter with sunflower seed butter. You get a similar creamy texture and nutty taste.
• Seafood Twist: Use shrimp instead of chicken. Cook quickly to avoid rubbery texture and toss with the same sauce.
• Extra Veggie Version: Add broccoli, zucchini, or bell peppers. Makes the bowl even more colorful and nutrient-dense.
• Meal Prep Friendly: Make double sauce and cook extra chicken. Portion into containers for lunches throughout the week.
• Coconut Peanut Sauce: Stir in a few tablespoons of coconut milk for a creamier, tropical twist. Enhances flavor and richness.

How to Store & Reheat

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep rice and peanut chicken separate if possible to prevent the rice from becoming too soggy. The sauce may thicken slightly when chilled, but it’s easy to loosen with a splash of water or a quick reheat.

To reheat, place chicken and vegetables in a skillet over medium-low heat. Stir in a little water or leftover sauce to bring back creaminess. Serve over freshly cooked or reheated rice for the best texture. Microwave works too, but stir halfway to ensure even heating.

Frequently Asked Questions About Thai Peanut Chicken Veggie Bowl

Can I make this dish ahead of time?
Yes! You can prep chicken, vegetables, and sauce separately. Combine just before serving to keep the veggies crisp and the rice fluffy. This also allows the flavors to stay fresh and vibrant.

Can I use peanut butter powder instead of creamy peanut butter?
Yes! Mix the powder with water to form a smooth sauce. Taste and adjust sweetness, saltiness, and lime juice for the right balance. It’s a great option if you want lower fat or fewer calories.

Is it okay to use frozen vegetables?
Yes, frozen vegetables work in a pinch. Make sure to thaw them first and pat dry so the sauce doesn’t become watery. Stir-fry quickly to maintain color and texture.

Can I make it spicier for kids?
You can skip red pepper flakes or Sriracha to make a kid-friendly version. Serve spice separately on the side for adults who want heat. This way, everyone enjoys it without compromise.

Thai Peanut Chicken Veggie Bowl Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Thai-InspiredDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

This Thai Peanut Chicken Veggie Bowl is creamy, colorful, and satisfying. It’s perfect for family dinners, meal prep, or even a special weeknight treat. The flavors are balanced, and with a few tweaks, you can make it spicy, nut-free, vegetarian, or low-carb.

Ingredients

• For the Chicken & Veggies:

• 1 lb chicken breast, thinly sliced

• 1 tablespoon olive oil

• 1 red bell pepper, sliced

• 1 cup shredded carrots

• 1 cup snap peas

• 2 cups cooked jasmine rice

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• For the Peanut Sauce:

• 1/3 cup creamy peanut butter

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon honey or maple syrup

• 1 teaspoon sesame oil

• 1 teaspoon grated fresh ginger

• 2 cloves garlic, minced

• 1/4 cup warm water (to thin sauce)

• 1 teaspoon lime juice

• Optional: red pepper flakes for heat

Directions

• Prepare the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and lime juice. Slowly pour in the warm water a little at a time while whisking to loosen the sauce until it reaches a smooth, pourable consistency. Taste and adjust—add more honey for sweetness, soy sauce for saltiness, or lime for brightness. Set aside to let the flavors deepen as you cook the chicken and vegetables.
• Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken breast in an even layer. Sprinkle lightly with salt and black pepper. Sauté for 5–7 minutes, stirring occasionally, until the chicken turns opaque and lightly golden around the edges. Make sure the pieces are fully cooked through but still tender. Remove chicken from the skillet and set aside.
• Stir-fry the vegetables: Using the same skillet (keeping the leftover flavor bits), add the bell pepper, snap peas, and shredded carrots. Cook for 3–4 minutes, just until the veggies begin to soften but still keep a slight crunch. You want them vibrant and colorful, not mushy. Stir occasionally to prevent burning and ensure even cooking.
• Combine chicken with sauce: Return the cooked chicken to the skillet with the vegetables. Lower the heat slightly and pour half of the peanut sauce over the mixture. Stir gently to coat everything evenly and simmer for 2–3 minutes. As the sauce warms, it thickens and clings to the chicken and veggies, becoming creamy and fragrant. Add a little more warm water if the sauce becomes too thick.
• Assemble the bowl: Place a portion of warm jasmine rice in each bowl. Spoon the Thai peanut chicken and veggie mixture on top, making sure each serving gets a good balance of colorful vegetables and sauce. Drizzle the remaining peanut sauce over each bowl for extra creaminess and flavor.