Thai Peanut Chicken Salad Bowls

Thai Peanut Chicken Bowls

This is probably one of my favorite meals. I might say that a lot but this is definitely up there on the repeat meal list. And I don’t repeat too many meals – I get bored and like to try new things each week. This is similar to a recipe I made a few months ago that I ate as lettuce wraps. This time it’s just a bowl full of tastiness. Lettuce wraps are hard to fill with enough protein and get messy because the lettuce is never as neat and bowl-shaped as it is at PF Chang’s.

The sauce is key to this recipe. I told Justin as I was making it I wanted to travel in time and space to find the person who decided to add peanut butter to soy sauce and shake their hand. Or marry them. But basically it’s in my top 10 foods (a list I have carefully selected over the years).

This meal is actually pretty labor intensive – especially making our own Asian slaw for it. We grated the cabbage, carrots and red onion. We looked for a bag of just these three vegetables but it wasn’t cost effective and we couldn’t find the exact combination we wanted. We did learn however that Lowe’s Foods has a pick-and-prep station that we believe is free to use and they’ll prepare your produce however you want it while you do the rest of your shopping. We’ll definitely have to look into it next time!

Here’s all the prep that this meal required:

  • Baking chicken
  • Sauteing peppers
  • grating cabbage, carrots, and onions
  • preparing the peanut sauce

Now most of this was doneĀ while the chicken was baking for 35 minutes so it works out to still take about 1 hour total if you count for cleanup. Not too bad for a week’s worth of meals. Justin and I each got SIX servings out of this batch.

Thai Peanut Chicken Salad Bowls

Thai Peanut Chicken Salad Bowls


    For the Chicken
  • 5lbs boneless skinless chicken breast
  • salt and pepper to taste
  • For the peppers
  • 1 tbsp sesame oil
  • 2 bags sweet mini bell peppers
  • For the Peanut sauce
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tbsp honey
  • 1/2 cup natural creamy peanut butter
  • 1 tbsp fresh grated ginger
  • 1/4 tsp red pepper flakes
  • 1 tbsp tapioca flour (or corn starch)
  • For the slaw
  • two large carrots
  • half a red onion
  • 1 head green cabbage
  • Optional: green onions and peanuts for topping


    For the chicken
  1. season generously with salt and pepper and place in baking dish(es)
  2. bake at 375, covered in foil for 30-40 minutes
  3. When done, chicken can be shredded by using two forks, or by pulsing in a high quality blender.
  4. For the peppers
  5. heat oil in pan and sautee peppers, stirring occasionally until desired texture is reached.
  6. For the slaw
  7. grate vegetables into a large bowl and set aside
  8. For the sauce
  9. Mix all ingredients except oil, garlic, and starch in a bowl
  10. heat oil in a skillet over medium-high heat
  11. Add garlic and sautee until fragrant, stirring often
  12. Pour sauce mixture into pan and bring to a boil
  13. Stir in tapioca starch and lower heat. allow to simmer for a couple minutes, stirring often.
  14. When sauce is thick, remove from heat
  15. Toss shredded chicken with sauce and peppers. Top with slaw and green onions

You might also like...

Thai Chicken Lettuce Wraps
Thai Chicken Lettuce Wraps
Thai Chicken and Zoodles with PB2 Sauce
Thai Chicken and Zoodles with PB2 Sauce
Chicken Teriyaki with Pineapple Fried Cauliflower Rice
Chicken Teriyaki with Pineapple Fried Cauliflower Rice

Leave a Reply

Your email address will not be published. Required fields are marked *