No matter what the circumstance, I will never subscribe to the idea that healthy food has to be boring! Yes, it is a new year, and yes, those resolutions to lead a healthier life can seem daunting and insurmountable during the first week of January. But guess what? They do not have to be, especially when it comes to a healthy, balanced diet. These crispy baked peanut chicken bowls are the perfect example of that. Just a few good choices and substitutions here and there lead to a delicious Thai takeout inspired meal with no guilt!
Crispy Baked Chicken
The first easy choice you can make for your New Year’s diet is invest in an air fryer if you don’t have one already. Cut our tons of calories you would inevitable get if you deep or shallow fried anything on the stove in oil, and still get crispy, delicious food! Even if you don’t have or want one, a few tricks can help achieve the same crispiness in the oven! And that is exactly how this chicken is made!
To begin, for about 4 bowls/servings, you will want 1 lb of boneless, skinless chicken breast or thighs. Cut those up into a little smaller than 1 inch chunks and set aside. Next, in a bowl, combine 1/3 cup of soy sauce, 1/4 cup mirin or rice vinegar, and 1 teaspoon each of garlic, ginger, oyster sauce, and sesame oil. Add the chicken to this mix, toss to coat, and allow to sit for at least 10 minutes.
Preheat the oven or air fryer to 400 degrees. Meanwhile, in a larger bowl or gallon ziplock bag, combine 1 cup of flour, 1/4 cup of cornstarch, 3 tbsp of breadcrumbs/panko, and 1/2 tbsp of Chinese five spice. Note that the combination of flour, cornstarch, and breadcrumbs helps deliver a crispy coating, without the oil! Add the marinated chicken to the flour mix and toss to coat each piece completely.
Spread the coated chicken pieces onto a cookie rack placed on top of a baking sheet. If using an air fryer instead, place the chicken in the basket. Spray liberally with cooking spray. Bake for 20 minutes or air fry for 15 until golden brown, being sure to flip halfway and spraying the other side with cooking spray, no matter the cooking method.
Peanut Sauce
While your chicken is cooking, it is time to assemble a quick and easy peanut sauce. All that is needed is to whisk the following ingredients together:
- ¾ cup smooth peanut butter
- ¼ cup soy sauce
- 3 tbsp rice vinegar or mirin
- 2 tbsp lime juice
- 2 tbsp hoisin
- 1 tbsp oyster sauce
- 1 tbsp honey, maple, or agave
- 1 tbsp white miso optional
- 2 cloves garlic grated
- 2 tsp grated ginger or ½tsp of dried ginger
- 2 tsp sesame oil
This will yield a pretty thick mixture so you will want to add water, 1-2 tablespoons at a time, to the sauce until you reach the desired consistency.
Once you have the sauce at the thinness you desire, pour about 1/4-1/3 into a separate bowl. To that bowl, add in the cooked, crispy chicken and toss to coat! And there you have it, crispy baked peanut chicken! This sauce can be used not only for this bowl, but makes a great dipping sauce for chicken satay, an amazing salad dressing for an Asian crunch salad, and a great sauce for a noodle stir fry.
Crispy Baked Peanut Chicken Bowls
It is totally worth noting that the crispy baked peanut chicken is amazing as is, and you can honestly just serve it over a bed of plain white rice, or even as an appetizer with toothpicks. It is a bit rich, though, so in an effort to enter the new year on a healthy foot, we also want to cut that richness with some fresh ingredients.
The first of which is our bowl base. You can absolutely use plain white rice as the base for these bowl, but if you are looking to add some extra nutrition, I highly suggest using quinoa, farro, wild or brown rice, or even cauliflower rice for a low carb spin! When I make quinoa, I throw about 1/2-3/4 cup of red lentils into the cooking pot as well, for some additional fiber, folate, and iron. Scoop about 1-1 1/2 cups of your base of choice into each bowl to begin.
Top with about 1/4 each of the sautéed veggies of your choice. I cooked sliced red bell pepper and baby Bella mushrooms for this bowl. Next, add in about 1/3 cup of torn kale (be sure to gently massage it with your hand first to take off some of the toughness. I also added a few cucumber slices and half of an avocado to each bowl. Finally, top the bowls with about 1/2 cup each of the cooked and coated crispy chicken.
Of course, you can use any other toppings you desire!
- Edamame
- Sautéed/steamed green beans
- Broccoli
- Baby corn
- Sautéed spinach
- Bean sprouts
- Soft boiled egg
- Red onion
- Wonton strips
- Sriracha
- Dried seaweed sheets
You can garnish with the reserved peanut sauce, sliced green onions, sesame seeds, and crushed peanuts as well if desired. No matter your toppings or even base of choice, these crispy baked peanut chicken bowls are a great way to start the New Year out right! Crispy, sauce, packed with protein and flavor, you will not miss that takeout menu any time soon!
Want more healthy meal ideas?
- Healthy Detox Juices- Two Ways
- Seared Ahi Tuna Bowls
- Avocado California Chicken
- Chipotle Shrimp Cauliflower Bowl
- Teriyaki Chicken And Veggie Kebabs
- Grilled Salmon With Avocado Corn Salsa
- Asian Turkey Lettuce Wraps
- Spaghetti Squash Chicken Alfredo With Broccoli And Shrimp
Crispy Baked Peanut Chicken Bowls
Ingredients
Crispy Baked Chicken
- 1 lb boneless chicken thighs or breast
- ⅓ cup soy sauce
- ¼ tbsp mirin or rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic minced or grated
- 1 tsp ginger minced or grated
- 1 tsp oyster sauce
- 1 cup all purpose flour
- ¼ cup breadcrumbs or panko
- 3 tbsp corn starch
- ½ tbsp Chinese five spice
Peanut Sauce
- ¾ cup smooth peanut butter
- ¼ cup soy sauce
- 3 tbsp rice vinegar or mirin
- 2 tbsp lime juice
- 2 tbsp hoisin
- 1 tbsp oyster sauce
- 1 tbsp honey, maple, or agave
- 1 tbsp white miso optional
- 2 cloves garlic grated
- 2 tsp grated ginger or ½tsp of dried ginger
- 2 tsp sesame oil
- ⅓-½ cup water to thin
Bowls
- 5-6 cup cooked grains (rice, cauliflower rice, quinoa, farro)
- 1 red bell pepper sliced, seeded, and sautéed
- 1 cup baby Bella mushrooms sliced and sautéed
- 1 cup massaged kale
- ½ cup sliced cucumber
- 2 avocado halved, pitted, and sliced
- ¼ cup green onions sliced
- sesame seeds for garnish
Instructions
Crispy Baked Chicken
- Preheat the oven or air fryer to 400°
- In a bowl, combine soy sauce, mirin, garlic, ginger, and oyster sauce. Dice the chicken into ¾ in cubes and place in the bowl with the sauce. Toss to coat, and allow to sit for at least 10 minutes.
- In a larger bowl or gallon ziplock bag, combine flour, cornstarch, breadcrumbs/panko, and Chinese five spice.
- Add the chicken to the flour mix, and toss to coat completely. Spread the coated chicken pieces onto a cookie rack placed on top of a baking sheet. If using an air fryer instead, place the chicken in the basket. Spray liberally with cooking spray.
- Bake for 20 minutes or air fry for 15, being sure to flip halfway no matter the cooking method
Peanut Sauce
- While the chicken cooks, in a bowl, whisk together all of the sauce ingredients. 1 tbsp at a time, add water to the sauce until you reach the desired consistency.
- In a separate bowl, pour in about ¼-⅓ of the peanut sauce. Add the cooked chicken to this bowl and toss to coat.
Peanut Chicken Bowls
- While the chicken is cooking, sauté any vegetables you will want to eat cooked. I used bell pepper and baby Bella mushrooms, but cook what you'd like.
- In each bowl, place an equal amount of the base of your choice (rice, cauliflower rice, quinoa, etc.)
- Top with sautéed veggies, torn kale, sliced cucumbers, half of an avocado, and the cooked and coated crispy chicken.
- Garnish with the reserved peanut sauce, sliced green onions, and sesame seeds. Add crushed peanuts as well if desired and serve.
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