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30 Minute Ginger Peanut Chicken Bowls – better than take-out style! Peanutty, gingery chicken with spicy peanut sauce served over bowls of steamed rice. Add fresh lime-dressed mango, herbs, and avocado to create a vibrant summer dinner bowl. It’s one big bowl of overly saucy ginger peanut chicken and rice—just like a dish you might find at your favorite restaurant, but made at home! Super yummy and easy to create too!
Sometimes I hold onto recipe ideas for far too long. I’ve had this simple summer bowl written in my notes for weeks, possibly even over a month. My mother has repeatedly said, MAKE THIS peanut chicken. It wasn’t until this week that I finally listened to her.
I have no idea why I waited so long, peanut chicken recipes are always smart.
This recipe is everything we want out of a summer dinner. It’s fresh, colorful, and doesn’t take much effort to create. Just mix up a homemade peanut sauce, quickly cook some chicken, and serve with rice.
It’s a pretty classic Tieghan-style recipe, and my mom was very happy I finally made it. This is totally her kind of dinner.
Onto the details
Step 1: mix the peanut sauce
This sauce is everyone’s favorite sauce, I feel like I make it at least a few times a month, probably more!
I’ve mentioned this before, but I used to make this sauce with coconut milk, but now I make it even simpler. It’s a mix of peanut butter (I love Whole Foods 365 creamy peanut butter with just peanuts and salt), tamari, either Gochujang (Korean chili paste), or sometimes I’ll swap Thai red curry paste, pickled ginger juice (often labeled as sushi ginger), and toasted sesame oil.
I added honey and lime juice for this recipe, making my go-to sauce even more addicting.
I find blending the sauce in a blender or using an immersion blender to be easiest.
Step 2:Â cook the chicken
My secret is to double the ginger, using both fresh and pickled ginger. First, crisp the chicken, fresh ginger, and scallions in sesame oil. Once the chicken is crispy, add butter.
Toss in lots of fresh garlic and a splash of tamari. Let the chicken sizzle until you see crispy brown bits.
Step 3: the mango
Next, I love to toss mango chunks with chopped-up pickled sushi ginger, lime zest, lime juice, cilantro, and basil.
This is a super yummy fresh topping!
Step 4: let’s assemble the bowls
I love making coconut rice for this recipe, but any steamed rice will do! Jasmin is also my go-to when cooking a more Asian-inspired recipe.
Then I add some baby lettuce, spoon over the crispy ginger chicken, dress the chicken in peanut sauce, and add the mango and avocado on the side. And that’s it! You can add or subtract anything you’d like—well, I wouldn’t subtract the chicken or the peanut sauce.
Meal Prepping
This is the perfect dinner bowl for meal prepping. Make a big batch of the chicken and peanut sauce, then enjoy it for lunch and dinner throughout the week. You can switch out the vegetables too!
If you want to freeze, just put the chicken in freezer-safe bags or containers. Freeze the sauce separately, then thaw both and serve as directed. Easy!
Looking for other busy weeknight-night recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
20 minute Crispy Garlic Chicken Noodles
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make these 30 Minute Ginger Peanut Chicken Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Ginger Peanut Chicken Bowls
Servings: 6
Calories Per Serving: 642 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. To make the sauce: Combine all ingredients in a blender or glass jar and mix until smooth. Add water as needed to thin.2. In a large skillet, toss the chicken with toasted sesame oil, fresh ginger, and scallions. Set over medium-high heat. Cook until crispy, about 5 minutes. Add the butter, tamari/soy sauce, and garlic. Cook another minute, then remove the chicken from the skillet.3. In a bowl, toss the mango, pickled sushi ginger, lime zest and juice, cilantro, basil, and a pinch of salt. 4. Serve the chicken and peanut sauce over bowls of rice. Add the mango and slices of avocado. Add extra peanut sauce. Enjoy!!
