I love a simple chicken and rice bowl and this saucy peanut version is one of my new favorites! Chicken gets cooked in a sweet and salty peanut marinade until it reduces into a saucy consistency. Serve it up over warm rice, a simple crunchy slaw, fresh herbs, a generous squeeze of lime, and crunchy peanuts.
Ingredient Highlight
Chicken! Chicken is a great way to get in complete high-quality protein that’s also packed with selenium, choline, niacin (Vitamin B3), and vitamin B6, and B12.
I generally prefer thighs to breasts because they are much juicier due to their higher fat content, whereas beasts have almost no fat so they tend to get dry more easily.
Stovetop instructions for jasmine white rice:
Add the rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy. Add rice to a medium pot along with 1 ½ cups water over high heat. Once the water starts to simmer rapidly, reduce the heat to low and simmer gently, covered, for about 12-15 minutes, or until the water is evaporated and rice is cooked.
Instant pot instructions for jasmine white rice:
Add the rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy.
Add 2 cups rice + 2 cups water + ½ tsp kosher salt to a 6-qt Instant Pot. Set the vent to “sealing”, then pressure cook on high for 4 minutes. Let it naturally release for 10 minutes, then manually release the remaining pressure by moving the valve to “venting”.
Servings 4
Prep Time 15 minutes 
Cook Time 4 minutes Ingredients
For the chicken:
- 1 cup whole milk (or use an alternative milk)
- ¼ cup natural peanut butter
- 2 tbsp soy sauce or tamari
- 1 tsp curry powder
- 2 tsp maple syrup
- 1 lb boneless skinless chicken thighs and/or breasts, cut into small bite-sized pieces
- 2 tsp lime juice
For the bowls:
- 4 cup thinly sliced raw crunchy veg*
- 2 tsp lime juice
- ½ tsp kosher salt
- 4 cups cooked rice (or other grain, 1.5-2 cups uncooked)
- Lime wedges
- Toasted peanuts
- Chopped cilantro, scallions, mint, and/or basil**
- * Use any combination like radish, cabbage, carrot, snap peas, etc…
- ** Use one or all of these herbs!
- Note: ~ if your peanut butter was refrigerated, it may not mix in easily (this happened to me) – simply pop it in the microwave for 20-30 seconds and whisk again.
Instructions
- Cook your rice (see instructions above).
- In a large bowl, whisk together the milk, peanut butter, soy sauce, curry powder, and maple syrup until combined. Add the chicken and mix to coat.
- In a medium bowl, add your raw veggies, 2 tablespoons lime juice, and salt and toss to coat.
- In a large skillet over medium heat, pour in the chicken and marinade (scrape out every last bit!). Spread everything out and let it simmer for 7-8 minutes, or until the sauce has reduced and chicken is cooked through, stirring occasionally. You should end up with a saucy chicken, so don’t reduce it too much. You can always add more milk if it’s looking too thick. Remove from heat and stir in the 2 teaspoons lime juice.
- Add your warm cooked rice to a bowl and top with the peanut chicken, veggie slaw, peanuts, herbs, and a generous squeeze of lime all over.
Items you can prep ahead (optional)
- Cook 1.5-2 cups rice or other grain (about 4 cups cooked)
- Make the marinade
- Cut 1 lb boneless skinless chicken into small bite-sized pieces
- 4 cups thinly sliced raw crunchy veg and make the slaw
- Chop herbs of choice
Substitutions:
- To make vegan, substitute chicken with crumbled tofu or tempeh and use an unsweetened alternative milk.
- To make nut-free, substitute peanut butter with sunflower butter or tahini. Top with toasted seeds!
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Peanut chicken: up to 4 days in the fridge
- Rice: up to 6 days in the fridge or 2 months in the freezer
- Slaw: up to 7 days in the fridge
Leftovers + Repurposing:
- Warm up leftover rice and peanut chicken in the microwave. To make the peanut chicken a bit saucier, stir in a splash of water or milk. Assemble your bowls with plenty of herbs, peanuts, and don’t forget that generous squeeze of lime on top!
- Top with a fried egg!
