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crispy peanut chicken bowl with sauce drizzled on top

Crispy Baked Peanut Chicken Bowls

This bowl is a healthy take on comforting takeout. Thai inspired peanut sauce coats crispy baked chicken on a bowl of veggies and grains.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Entree, Lunch, Main Course
Cuisine: Asian, Thai
Ingredients Method

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

Method
 

Crispy Baked Chicken
  1. Preheat the oven or air fryer to 400°
  2. 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.
  3. In a larger bowl or gallon ziplock bag, combine flour, cornstarch, breadcrumbs/panko, and Chinese five spice.
  4. 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.
  5. Bake for 20 minutes or air fry for 15, being sure to flip halfway no matter the cooking method
Peanut Sauce
  1. 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.
  2. 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
  1. 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.
  2. In each bowl, place an equal amount of the base of your choice (rice, cauliflower rice, quinoa, etc.)
  3. Top with sautéed veggies, torn kale, sliced cucumbers, half of an avocado, and the cooked and coated crispy chicken.
  4. Garnish with the reserved peanut sauce, sliced green onions, and sesame seeds. Add crushed peanuts as well if desired and serve.