Spicy Peanut Chicken Rice Bowl

Spicy Peanut Chicken Rice Bowl
A while ago I made some sweet chili chicken rice bowls and they got me thinking that spicy peanut chicken rice bowls would also be really tasty! I wanted to keep things relatively simple so I braised the chicken in some of my favourite Thai spicy peanut sauce all day and shredded it before using it in the rice bowl along with the sauce that it was cooked in. The rest of the rice bowls consist of cooked rice, a fried egg, steamed spinach, fresh herbs and crispy fried shallots making for a light and tasty meal in a bowl that is just packed with flavour. If you have a rice cooker you can make things easier by setting it to have the rice cooked when the chicken is done and then all that is left is frying the eggs and steaming the spinach.

Tip: Make a double batch of the spicy peanut sauce and cook some extra chicken for use in some tasty spicy peanut chicken quesadillas

Spicy Peanut Chicken Rice Bowl
Although the rice bowls look better when freshly assembled, they taste better with all of the flavours mixed up!

Spicy Peanut Chicken Rice Bowl

Spicy Peanut Chicken Rice Bowl

Spicy Peanut Chicken Rice Bowl

Prep Time: 10 minutes Cook Time: 8 hours Total Time: 8 hours 10 minutes Servings: 4

Moist and tender chicken braised in a tasty Thai style spicy peanut sauce served in rice bowls with a fried egg and plenty of fresh herbs.

  • 1 cup Thai spicy peanut sauce
  • 1/2 cup coconut milk or chicken broth
  • 2 chicken breasts, boneless and skinless
  • 4 cups cooked rice
  • 4 eggs, fried or poached
  • 1 cup coarsely chopped and steamed spinach
  • 1/4 cup peanuts, coarsely chopped
  • 2 green onions, sliced
  • cilantro to taste, torn
  • mint to taste, torn
  • birds eye chilies to taste, sliced
  • 1/4 cup crispy fried shallots
  • basil to taste, torn
  1. Mix the peanut sauce and coconut milk and place it in the slow cooker along with the chicken and cook on low for 6-8 hours.
  2. Remove the chicken from liquid and shred.
  3. Assemble the rice bowl, mix and enjoy!


Jennifer {Mother Thyme} said...

This rice bowl is calling my name! Definitely need to try this soon!

mountain mama cooks said...

Looks amazing! Anything made ahead in the slow cooker is a winter and these flavors are beautiful!

Cassie | Bake Your Day said...

I love the flavors and that egg on top is perfect!

Bev Weidner (Bev Cooks) said...

Oh good grief, yummmmmm.

Amisi said...

Thanks Kevin! This looks amazing!

Jenny said...

What a fabulous bowl! I want it for breakfast :)

Julie @ Table for Two said...

Oh this looks so so good! I love anything peanut and spicy within a dish! That egg on top is the perfect topping!

Heather Christo said...

Wow. This looks completely amazing!


Ooooo, this looks like something I order at my favorite Korean restaurant! Gorgeous. :)

marla said...

I love everything about this recipe ~ especially that egg!!!!

Marian (Sweetopia) said...

Oh man does this every look colourful and DElicious!!

Aimee @ Simple Bites said...

We love rice bowls around here! Especially topped with our own chicken eggs. ;)

NotesFromAbroad said...

I don't have the ingredients and don't know if I can find them here but I do wish someone would a big bowl for me .. it looks so tasty !

Foodycat said...

Amazing. So many delicious things in one meal!

Gaby said...

Literally drooling over this!!

Maureen | Orgasmic Chef said...

If there's any left, it's calling my name too! The sweet chili one is a favorite of mine too but satay sings my song. :)

The Mistress of Spices said...

This sounds wonderful! I would make it with seitan or tofu for a veggie version.

Erika Monroe-Williams "The Hopeless Housewife" said...

Totally beautiful and the flavors are amazing!

Amy Lau said...

This looks delicious mmm


Healthy and Homemade said...

YUM! Will need to make this soon, I've been loving "bowls" of anything lately. Just throw all the deliciousness in and chow down, nothing fussy.

Chris @ Spekko said...

Hi Kevin, what kind of rice would you recommend for this?

I tried something a little different... I used a Basmati rice which was prefried with Pineapple. It turned out damn delicious. Just wanted to know if you had a recommendation on how to prep the rice or what kind of precooked rice to use.

Kevin Lynch said...

Chris @ Spekko: I like basmati, jasmine or short grained rice for these.

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