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30 Minute Ginger Peanut Chicken Bowls Recipe

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4.3 from 37 reviews

These 30 Minute Ginger Peanut Chicken Bowls combine tender, crispy chicken thighs with a creamy, spicy peanut sauce and fresh mango salsa, served over rice and topped with avocado for a delicious and quick meal perfect for busy weeknights.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup pickled ginger juice
  • 1 tablespoon Gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 3 tablespoons lime juice
  • 1 tablespoon tamari or soy sauce

Ginger Peanut Chicken

  • 1 pound boneless skinless chicken thighs or breasts, sliced
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chopped fresh ginger
  • 4 scallions, chopped
  • 3 tablespoons salted butter
  • 4 cloves garlic, chopped
  • 1 mango, chopped
  • 1 tablespoon pickled sushi ginger, chopped
  • 1 tablespoon lime zest + 2 tablespoons lime juice
  • 1/2 cup chopped cilantro
  • 1/2 cup Thai or regular basil
  • Rice, for serving
  • Avocado slices, for serving

Instructions

  1. Prepare the Sauce: Combine all peanut sauce ingredients in a blender or glass jar. Blend or whisk until smooth, adding water a little at a time if needed to reach a pourable consistency.
  2. Cook Chicken: Heat toasted sesame oil in a large skillet over medium-high heat. Toss sliced chicken with fresh ginger and scallions, then add to skillet. Cook until the chicken is browned and crispy on the outside, about 5 minutes. Add the butter, tamari or soy sauce, and chopped garlic, cooking for an additional minute until fragrant. Remove the chicken from the skillet and set aside.
  3. Make Mango Salsa: In a bowl, mix the chopped mango, pickled sushi ginger, lime zest, lime juice, cilantro, basil, and a pinch of salt. Stir gently to combine.
  4. Assemble Bowls: To serve, spoon the cooked chicken and peanut sauce over bowls of cooked rice. Top with the mango salsa and slices of fresh avocado. Add extra peanut sauce as desired. Enjoy immediately.

Notes

  • You can substitute chicken thighs with chicken breasts but thighs tend to be juicier and more flavorful.
  • Adjust the amount of Gochujang or honey in the peanut sauce to balance heat and sweetness to your preference.
  • For a gluten-free version, use tamari instead of regular soy sauce.
  • Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to 5 days.
  • If you prefer a spicier sauce, increase the Gochujang or add a dash of chili flakes.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Halal

Find it online: https://recipesvibe.com/30-minute-ginger-peanut-chicken-bowls-recipe/