Thai Peanut Chicken & Veggie Bowls – The Schmidty Wife: Thai Peanut Chicken Veggie Rice Bowls

My First Taste of Sunshine

I first had a dish like this years ago. My friend Mai brought it to a picnic. One bite and I was hooked. It tasted like sunshine and happy crunching. I still laugh at that feeling.

I went home and tried to make it myself. My kitchen was a happy mess. Now, this bowl is my go-to meal. It always makes me smile. What’s a food that makes you feel instantly happy?

Why This Bowl is a Friend

This recipe matters because it’s kind to you. It packs in colorful veggies and good protein. Everything cooks in one pot. That means less washing up for you. I love that.

It also teaches a good lesson. You can mix flavors from different places. Sweet honey, salty soy, and spicy sriracha can be friends. It’s a fun way to be brave in the kitchen.

Let’s Make the Magic Sauce

First, let’s make the peanut sauce. Just whisk four things in a bowl. Soy sauce, peanut butter, honey, and a little sriracha. Doesn’t that smell amazing already?

Fun fact: Peanut butter in savory sauces is very common in many Asian cuisines. It makes things creamy and rich. Now, taste your sauce with a spoon. Do you want it sweeter or spicier? You are the boss.

The Sizzle and Crunch

Cook your chicken strips in a big pot. When they are done, add the cabbage, carrots, and red pepper. Listen to that sizzle! The colors are so pretty.

Let the veggies soften just a bit. You want them to stay crunchy. Then pour in your magic sauce. Add bean sprouts and green onions too. Give it all a big toss. The smell will fill your whole house.

Make It Your Own

Here is the best part. You get to finish your bowl. Squeeze fresh lime juice over the top. It makes the flavors pop. Add more sprouts, peanuts, and green onions.

This matters because cooking should be fun. You can change things. Try it with shrimp instead of chicken. Or use different veggies you have. What topping are you most excited to add? Tell me about your bowl when you make it.

Ingredients:

Ingredient	Amount	Notes
chicken breast, sliced into strips	2 pounds
olive oil	2 teaspoons
chopped cabbage	4 cups	about 1/3 a large cabbage
grated carrot	1 cup	about 3 medium carrots
red bell pepper, sliced	1
green onions, sliced	4-5	plus more for serving
bean sprouts	1 cup	plus more for serving
soy sauce	3 tablespoons
peanut butter	3 tablespoons
honey	1 tablespoon
sriracha	1-2 teaspoons	plus more for serving
roasted peanuts	for serving
lime wedges	for serving

My Granddaughter’s Favorite Weeknight Adventure

Hello, my dears. Let’s make a dinner that feels like a trip. This bowl is full of color and crunch. My granddaughter requests it every Tuesday. She calls it her “adventure dinner.” I love how fast it comes together. Doesn’t that smell amazing already?

You just need one big pot. We will cook everything right inside it. First, let’s make the magic sauce. It’s sticky, sweet, and a little spicy. I still laugh at the first time I made it. My husband thought I was a fancy restaurant chef!

• Step 1: Grab a small bowl. Put in the soy sauce, peanut butter, honey, and sriracha. Whisk it all together. It might look lumpy at first. Just keep stirring. It will become smooth and creamy. (A hard-learned tip: Use a fork to whisk. It breaks up the peanut butter faster than a spoon!)
• Step 2: Now, heat your oil in a big pot. Use medium heat. You want it just warm enough to sizzle. Toss in all your sliced chicken. Listen for that gentle cooking sound. It’s a happy kitchen noise.
• Step 3: Cook the chicken for 8-10 minutes. Stir it now and then. It’s done when no pink remains. See all those lovely juices in the pot? That’s flavor for our veggies. What’s your favorite sound in the kitchen? Share below!
• Step 4: Time for color! Add the cabbage, carrots, and red pepper. They will sizzle loudly. That’s okay. Cook them for 4-6 minutes. You want them just slightly softer. They should still have a friendly crunch.
• Step 5: Pour in your beautiful sauce. Add the bean sprouts and green onions too. Toss everything for just a minute or two. The sauce will coat everything warmly. Now it’s ready to eat. Serve it right away while it’s lively and hot.

Cook Time: 20-25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, One-Pot

Let’s Mix It Up Next Time

This recipe is like a good friend. It’s happy to change with you. Try one of these fun twists next time. They each tell a different story.

• Veggie Explorer: Skip the chicken. Use crispy baked tofu instead. It soaks up the peanut sauce wonderfully.
• Noodle Lover: Forget the rice. Toss everything with cooked ramen noodles. It makes a delightful, slurpy bowl.
• Sweet Heat Fan: Add sliced mango or pineapple at the end. The fruit makes the spice taste brighter and sweeter.

Which one would you try first? Comment below!

Serving It With Style

I love to serve this in my big, colorful bowls. It just looks happier that way. Put a pile of warm rice in the bottom first. Then spoon the chicken and veggies right on top. The steam will rise and smell so good.

Don’t forget the toppings! They are the best part. Squeeze lime juice over everything. Sprinkle on extra peanuts and green onions. Each bite will have a new texture. For a drink, a cold ginger beer is perfect. It tingles your tongue. A crisp lager beer works nicely for the grown-ups. Which would you choose tonight?

Keeping Your Bowls Fresh & Ready

Let’s talk about storing these tasty bowls. They keep well in the fridge for three days. Just pop them in a sealed container. The veggies stay nice and crisp.

You can freeze the cooked chicken and veggie mix too. I freeze it in single portions. This makes a fast lunch for busy days. Thaw it overnight in your fridge.

Reheating is simple. Warm it in a pan over medium heat. Add a splash of water to keep it moist. I once microwaved it dry and the peanut sauce got too sticky!

Batch cooking this recipe saves precious time. Double the recipe on a Sunday. You will thank yourself during the busy week. This matters because good food should make life easier, not harder.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your sauce too thick? Just add a tablespoon of warm water. Whisk it in until it looks creamy. This makes it perfect for coating everything evenly.

Worried about the chicken drying out? Do not overcook it. Take it off the heat as soon as it’s no longer pink. I remember when I used to cook chicken too long. It was always tough!

If the veggies get too soft, you are cooking them too long. They just need a few minutes to soften slightly. This matters because a little crunch gives your bowl great texture.

Fun fact: The bean sprouts are added last on purpose. This keeps them fresh and crunchy. Solving small problems builds your cooking confidence. You learn to trust your own eyes and taste.

Which of these problems have you run into before?

Your Questions, My Answers

Q: Can I make this gluten-free?
A: Yes! Use tamari or coconut aminos instead of regular soy sauce.

Q: Can I make parts ahead?
A: Absolutely. Chop all the veggies a day early. Mix the sauce and keep it in a jar.

Q: What if I don’t have sriracha?
A: A pinch of red pepper flakes works. Or use a little hot sauce you like.

Q: How do I feed more people?
A: Simply add more chicken and veggies. Make a bigger batch of the sauce too.

Q: Any optional tips?
A: Try adding thin slices of cucumber on top. It gives a lovely cool, fresh bite.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these bowls as much as I do. They are full of color and fun flavor. Cooking should be a happy adventure.

I would love to see your creation. Share a photo of your finished dinner table. It makes my whole day to see your kitchen wins.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats. I cannot wait to see what you make.

Happy cooking!
—Anna Whitmore.