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.

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 (stems and all)
• 1/2 cup vegetable oil
• 1/4 teaspoon kosher salt (taste and adjust)
• 2-3 teaspoons sriracha chili sauce (or more, depending on heat preference)
• 2-4 tablespoons water (for consistency)

Chicken Marinade:

• 2 lbs chicken breasts, tenders, or thighs
• 1/3 to 1/2 cup extra virgin olive oil (depending on preference)
• 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 (or 1/2 teaspoon garlic powder)
• 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 (these add the perfect touch of sweetness!)
• 2 tablespoons chopped roasted peanuts
• Rice or quinoa (whatever you’re feeling)

Directions:

1. Make the dressing: Start by combining the peanut butter, lime juice and zest, sesame oil, rice wine vinegar, soy sauce, honey, garlic, ginger, cilantro, vegetable oil, kosher salt, and sriracha. Blend it all together (a blender works great for this) until smooth. Add water a little at a time to adjust the consistency to your liking. Taste it and adjust the seasoning as needed—it should be tangy, a little sweet, and have a kick from the sriracha.
   
2. Prepare your chicken: We love using this Modern Honey chicken marinade—it’s a sweet and savory combo that gives the chicken the best flavor. Let the chicken marinate for at least 30 minutes, or even overnight if you’ve got the time. When ready, grill or cook your chicken however you prefer.
   
3. Assemble the bowl: Layer the rice or quinoa as your base, then top with the shredded carrots, bell pepper, cabbage, spinach or romaine, cilantro, green onion, roasted sweet potatoes, and a sprinkle of chopped peanuts.
   
4. Add the chicken: Slice the chicken into strips and place it on top of the salad.
   
5. Drizzle with the peanut sauce: Generously pour the peanut sauce over the entire bowl.
   
6. Enjoy: Serve this Buddha bowl as a wholesome meal that’s bursting with flavors, colors, and textures. It’s fresh, satisfying, and packed with all the nutrients your body will love.

We hope you love it!

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