Delicious rice bowls with ginger lime chicken, a refreshing herb and cabbage slaw, and an addictive peanut sauce drizzled over top. One of my mom and I’s favorite easy weeknight meals!
These incredible peanut ginger lime chicken bowls are quick to make, easily customizable, and full of flavor. They’re topped with my FAVORITE peanut sauce ever - I’ve been making it for such a long time and even served it at a dinner party last summer! It’s truly addictive and pairs so well with everything in these bowls.
I used Thai jasmine rice for the base, but you could also make my delicious coconut rice for a fabulous touch!!! Serve with the chicken, fresh herb and cabbage slaw, extra veggies + herbs, scallions, peanuts, and that wonderful sauce for a meal you’ll want to make over and over again.
Full recipe is below - I hope you love this one as much as we do! Enjoy <3
Herby cabbage slaw:
juice of 1/2 lime + more to taste
1 tsp sesame oil
1 tsp honey
pinch salt, + more flaky salt as needed
One bag cabbage/coleslaw mix
1 bunch green onions/scallions, green parts only, thinly sliced
Jalapeño, finely chopped
½ cup cilantro leaves, finely chopped
1/4-1/2 cup Mint leaves, finely chopped
1/4-1/2 cup Thai Basil/basil leaves, finely chopped
Add all ingredients to a bowl. I wore a glove and used my hand to massage the cabbage mix to tenderize it, you can also just use a clean hand. Adjust salt, lime, and herbs based off preferences.
Ginger lime chicken:
3 tbsp tamari
Juice of one large lime
1-2 tbsp honey, to taste
1 1/2 tbsp ginger, grated (I love ginger so I do a lot.. if you don’t want it too punchy, can reduce to 1 tbsp)
2 cloves garlic, grated or minced
1-1.5lbs chicken breast or thighs, cut into small pieces
Combine tamari, lime juice, honey, ginger, and garlic in a small bowl or jar.
Heat a large skillet over medium heat, drizzle in a bit of oil. Lightly salt your chicken pieces and add them to the pan. Allow them to brown a bit, but don’t cook all the way through.
Pour in your sauce. Cook until chicken pieces are fully cooked and the sauce has reduced. Reduce heat to low if needed to prevent any burning.
Peanut sauce:
1/3 cup peanut butter
3 tbsp tamari, more to taste
1 tbsp rice vinegar
1 tsp sesame oil
Juice from one lime
2 tsp freshly grated ginger
1 tsp freshly grated garlic
1 tbsp honey
1/2 tsp sriracha/sambal, or more to taste
water, to thin
Combine all ingredients in a jar, add water to thin as needed. I double the batch to have lots of leftovers! Taste and adjust as needed. If you’re not a fan of peanuts, this would also be delicious with cashew butter or tahini.
For serving:
Thai jasmine rice
radishes
carrot ribbons
peanuts
lime wedges
extra herbs
extra scallions
Time to customize! You can really throw whatever veggies you’d like into these bowls, the peanut sauce truly makes everything delicious. Even some roasted veggies, such as broccoli or sweet potato, would be absolutely incredible.
I started with a bed of Thai jasmine rice, then added chicken, chopped cucumbers, carrot ribbons, radishes, herbs, scallions, some chopped peanuts, and then topped with peanut sauce. Choose your own adventure!
Tag me on Instagram @abigailsapron if you make this recipe and/or let me know in the comments what you think!! These are great for meal prep because you can throw everything in containers and then pour the sauce over when ready to eat.
I hope you all have a wonderful, relaxing Sunday - it’s gonna be a great week friends!! <3
With love,
Abigail