Thai Chicken Bowl Recipe | Healthy, Easy, and Meal-Prep Friendly

This Thai Chicken Salad Bowl with Peanut Sauce is a game-changer—vibrant, flavorful, and super customizable. The peanut sauce, inspired by Our Best Bites’ Thai Peanut Noodle Salad, ties everything together with a perfect balance of tangy lime, garlic, ginger, and a hint of heat from sriracha. It’s creamy, zesty, and totally irresistible.

The best part about this dish is how flexible it is. You can use whatever chicken you like—grilled, shredded rotisserie, or even leftovers. We love grilling chicken marinated in this Modern Honey recipe for extra flavor, but it works with whatever you have on hand.

This bowl is all about fresh veggies, roasted sweet potatoes, and a drizzle of that amazing peanut sauce. Our Thai Chicken Bowl is healthy, filling, and makes a perfect meal prep option for the week ahead.

Thai Chicken Bowl

A vibrant, meal-prep-friendly Thai chicken bowl with fresh veggies, roasted sweet potatoes, and an irresistible creamy peanut sauce.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Lunch, Main Course

Cuisine: Thai

Ingredients Method

Ingredients

  

For the Sauce

• 1/2 cup peanut butter
• 1 lime juiced and zested
• 2 1/2 teaspoons sesame oil
• 1 tablespoon seasoned rice wine vinegar
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 2 cloves garlic roughly chopped
• 1 tablespoon minced ginger
• 1/2 cup roughly chopped cilantro
• 1/2 cup vegetable oil
• 1/4 teaspoon kosher salt
• 2-3 teaspoons sriracha
• 2-4 tablespoons water to thin

Chicken Marinade

• 2 lbs chicken breasts tenders, or thighs
• 1/3 to 1/2 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 3 garlic cloves minced
• 1 1/2 teaspoons salt
• 1 teaspoon pepper

Bowl Toppings

• 2 cups baby romaine
• 1/2 cup shredded carrots
• 1 red bell pepper chopped
• 3/4 cup shredded red cabbage
• 1/4 cup diced fresh cilantro
• 1/4 cup diced green onion
• 1 cup roasted sweet potatoes
• 2 tablespoons chopped roasted peanuts
• Rice or quinoa for serving

Method

 

1. Make the sauce: Combine the peanut butter, lime juice and zest, sesame oil, rice wine vinegar, soy sauce, honey, garlic, ginger, cilantro, vegetable oil, salt, and sriracha in a blender and blend until smooth. Add water a little at a time to reach your desired consistency, then taste and adjust.
2. Marinate the chicken: Whisk together the chicken marinade ingredients, add the chicken, and marinate for at least 30 minutes (or overnight). Grill or cook the chicken as you prefer, then slice into strips.
3. Build the bowls: Layer rice or quinoa as the base, then top with romaine, shredded carrots, bell pepper, red cabbage, cilantro, green onion, roasted sweet potatoes, and chopped peanuts.
4. Add the chicken and drizzle generously with the peanut sauce. Serve and enjoy.

This recipe has quickly become one of our family’s favorites—perfect for meal prep, a healthy lunch, or even a light dinner. You’ll find yourself craving that peanut sauce again and again, and don’t be surprised if it becomes a regular part of your meal rotation.

x.o. Emma

More recipes from our kitchen

• teriyaki steak salad
• sheet pan chicken fajitas
• copycat Cafe Rio sweet pork