Thai Chicken Rice Bowls
Healthy Thai Chicken Rice Bowls made for meal prep! Enjoy bold Asian flavors, with lots of veggies, whole grain rice, flavorful chicken , and a creamy peanut dressing.
Easy Thai Chicken Rice Bowls for Meal Prep (Healthy & Flavor-Packed!)
Elevate your weekly routine with these bold and balanced Thai Chicken Rice Bowls. Juicy marinated chicken, crisp veggies, fluffy rice, and a silky peanut sauce come together to create a meal that’s anything but boring. Not only are these bowls easy to make ahead, they’re also packed with protein, fiber, and healthy fats. Plus, who doesn’t love having a few meals ready to go when the week gets busy!
What You’ll Need
- Chicken
- Veggies- Broccoli, bell pepper, carrots, and garlic
- Rice
- Sweet chili sauce
- Soy sauce
- Peanut butter
- Sesame oil
- Vinegar
- Brown sugar
- Salt, pepper, red pepper flakes
- Lime juice
- Roasted peanuts
- Cilantro
How To Make Thai Chicken Rice Bowls
See detailed instructions in the recipe card bellow.
- Marinate and cook chicken until lightly browned.
- Sauté veggies and make peanut sauce.
- Assemble bowls with rice, chicken, veggies, and serve with peanut sauce.
Tips For Meal Prep
- Portion Smart: Use 3-4 airtight containers for even meals.
- Sauce On the Side: Keep peanut sauce in small containers to prevent sogginess.
- Store Properly: Refrigerate bowls for up to 4 days.
- Reheat Gently or Enjoy Cold: Microwave bowls just until heated through or enjoy straight from the fridge.
Thai Chicken Rice Bowls
Equipment
- large skillet
- medium bowl
- small bowl
- meal prep containers
Ingredients
Chicken and marinade
- 1 pound chicken breast cut in 1 inch pieces
- 1 tsp olive oil
- 2 tbsp low sodium soy sauce
- 3 tsp sweet chili sauce
- 1 tsp brown sugar
- 1/2 lime, juiced
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Vegetable mixture
- 2 tsp olive oil
- 2 garlic cloves, minced
- 4 cups broccoli florets
- 1 medium red pepper, sliced thin
- 2 medium carrots, shredded
- pinch of salt and pepper
Peanut Sauce
- 1/4 cup creamy peanut butter we use Adam's
- 1 tsp low sodium soy sauce
- 1 tbsp sweet chili sauce
- 1 1/2 tsp brown sugar
- 1/2 lime, juiced
- 1 tsp rice vinegar
- 1 1/2 tsp sesame oil
- 1/8 cup water
- pinch red pepper flakes optional
Additional Ingredients
- 3 cups cooked brown or white rice
- roasted peanuts for garnish
- cilantro for garnish
Instructions
Cook rice
- Cook rice according to the manufactures instructions. Use the cooking time to prepare the chicken and veggies.
Marinate and cook chicken
- Add 1 pound chicken cut in small pieces to a medium bowl. Toss with 2 tbsp soy sauce, 2 tbsp sweet chili sauce, 1 tsp brown sugar, 1/2 lime juiced, 2 tsp rice vinegar, 2 tsp sesame oil, and 1/2 tsp each salt and pepper. Marinate while you prepare the veggies.
Cook chicken
- Heat a large skillet to medium high heat and add 1 tsp olive oil. Add chicken, leaving behind most of the marinade liquid. Brown and cook chicken. Transfer cooked chicken to a plate and keep warm.
Sauté veggies
- In the same skillet used to cook the chicken, turn heat to medium. Add 2 tsp olive oil along with 4 cups broccoli florets, 1 red bell pepper sliced, 2 medium carrots, shredded, and 2 garlic cloves. Season with a pinch of salt and pepper. Sauté until veggies are crisp tender, about 5-7 minutes.
Make peanut sauce
- While the veggies cook make the peanut sauce. In a small bowl combine 1/4 cup peanut butter, 1 tsp soy sauce, 1 tbsp sweet chili sauce, 1 1/2 tsp brown sugar, 1/2 lime juiced, 1 tsp rice vinegar, 1 1/2 tsp sesame oil, 1/8 cup water, and a pinch of red pepper flakes.
Assemble bowls
- Divide ingredients between 3-4 bowls. If using meal prep containers, store the peanut sauce on the side. Add a layer of rice, followed by chicken, veggies, then top with roasted peanuts and cilantro. Serve with peanut sauce.
Notes
Nutrition
Looking for More Ideas to Meal Prep?
Try these easy recipes to meal prep healthy lunches or simple dinner ideas. Miso Salmon Bowls, Ground Turkey Power Bowls, Healthy Harvest Chicken Salad, Tuscan Tuna Salad, Loaded Egg Salad With Bacon and Cheese, and Tortellini Pasta Salad.
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