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 
Although the rice bowls look better when freshly assembled, they taste better with all of the flavours mixed up!
Spicy Peanut Chicken Rice Bowl
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.
ingredients
- 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
directions
- 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.
- Remove the chicken from liquid and shred.
- Assemble the rice bowl, mix and enjoy!
Spicy Peanut Chicken Tacos
Sweet Chili Chicken Rice Bowl
Chicken Satay with Spicy Peanut Dipping Sauce
Spicy Peanut Chicken Quesadillas
Thai Grilled Chicken Satay Salad
Spicy Peanut Chicken Tacos
Thai Peanut Chicken Saute
20 Minute Thai Basil Beef
Slow Cooker Honey Garlic Sesame Chicken
Ahi Tuna Poke Bowl
Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing
Thai Peanut Chicken Buddha Bowls
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Slow Cooker Peanut Chicken Sweet Potato Boats
Thai Grilled Steak Salad
20 Minute Skinny Sesame Chicken
Sesame Chicken
General Tso’s Chicken
This rice bowl is calling my name! Definitely need to try this soon!
Looks amazing! Anything made ahead in the slow cooker is a winter and these flavors are beautiful!
I love the flavors and that egg on top is perfect!
Oh good grief, yummmmmm.
Thanks Kevin! This looks amazing!
What a fabulous bowl! I want it for breakfast 🙂
Oh this looks so so good! I love anything peanut and spicy within a dish! That egg on top is the perfect topping!
Wow. This looks completely amazing!
Ooooo, this looks like something I order at my favorite Korean restaurant! Gorgeous. 🙂
I love everything about this recipe ~ especially that egg!!!!
Oh man does this every look colourful and DElicious!!
We love rice bowls around here! Especially topped with our own chicken eggs. 😉
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 !
Amazing. So many delicious things in one meal!
Literally drooling over this!!
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. 🙂
This sounds wonderful! I would make it with seitan or tofu for a veggie version.
Totally beautiful and the flavors are amazing!
This looks delicious mmm
http://yummei.blogspot.co.uk/
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.
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.
Chris @ Spekko: I like basmati, jasmine or short grained rice for these.