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30 Minute Ginger Peanut Chicken Bowls – better than take-out style! Peanutty, gingery chicken with spicy peanut sauce served over bowls of steamed rice. Add fresh lime-dressed mango, herbs, and avocado to create a vibrant summer dinner bowl. It’s one big bowl of overly saucy ginger peanut chicken and rice—just like a dish you might find at your favorite restaurant, but made at home! Super yummy and easy to create too!
Sometimes I hold onto recipe ideas for far too long. I’ve had this simple summer bowl written in my notes for weeks, possibly even over a month. My mother has repeatedly said, MAKE THIS peanut chicken. It wasn’t until this week that I finally listened to her.
I have no idea why I waited so long, peanut chicken recipes are always smart.
This recipe is everything we want out of a summer dinner. It’s fresh, colorful, and doesn’t take much effort to create. Just mix up a homemade peanut sauce, quickly cook some chicken, and serve with rice.
It’s a pretty classic Tieghan-style recipe, and my mom was very happy I finally made it. This is totally her kind of dinner.
Onto the details
Step 1: mix the peanut sauce
This sauce is everyone’s favorite sauce, I feel like I make it at least a few times a month, probably more!
I’ve mentioned this before, but I used to make this sauce with coconut milk, but now I make it even simpler. It’s a mix of peanut butter (I love Whole Foods 365 creamy peanut butter with just peanuts and salt), tamari, either Gochujang (Korean chili paste), or sometimes I’ll swap Thai red curry paste, pickled ginger juice (often labeled as sushi ginger), and toasted sesame oil.
I added honey and lime juice for this recipe, making my go-to sauce even more addicting.
I find blending the sauce in a blender or using an immersion blender to be easiest.
Step 2: cook the chicken
My secret is to double the ginger, using both fresh and pickled ginger. First, crisp the chicken, fresh ginger, and scallions in sesame oil. Once the chicken is crispy, add butter.
Toss in lots of fresh garlic and a splash of tamari. Let the chicken sizzle until you see crispy brown bits.
Step 3: the mango
Next, I love to toss mango chunks with chopped-up pickled sushi ginger, lime zest, lime juice, cilantro, and basil.
This is a super yummy fresh topping!
Step 4: let’s assemble the bowls
I love making coconut rice for this recipe, but any steamed rice will do! Jasmin is also my go-to when cooking a more Asian-inspired recipe.
Then I add some baby lettuce, spoon over the crispy ginger chicken, dress the chicken in peanut sauce, and add the mango and avocado on the side. And that’s it! You can add or subtract anything you’d like—well, I wouldn’t subtract the chicken or the peanut sauce.
Meal Prepping
This is the perfect dinner bowl for meal prepping. Make a big batch of the chicken and peanut sauce, then enjoy it for lunch and dinner throughout the week. You can switch out the vegetables too!
If you want to freeze, just put the chicken in freezer-safe bags or containers. Freeze the sauce separately, then thaw both and serve as directed. Easy!
Looking for other busy weeknight-night recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
20 minute Crispy Garlic Chicken Noodles
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make these 30 Minute Ginger Peanut Chicken Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Ginger Peanut Chicken Bowls
Servings: 6
Calories Per Serving: 642 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/3 cup tamari/soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup pickled ginger juice
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon tamari/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 juice
- 1/2 cup chopped, cilantro
- 1/2 cup Thai or regular basil
- rice and avocado, for serving
Instructions
- 1. To make the sauce: Combine all ingredients in a blender or glass jar and mix until smooth. Add water as needed to thin.2. In a large skillet, toss the chicken with toasted sesame oil, fresh ginger, and scallions. Set over medium-high heat. Cook until crispy, about 5 minutes. Add the butter, tamari/soy sauce, and garlic. Cook another minute, then remove the chicken from the skillet.3. In a bowl, toss the mango, pickled sushi ginger, lime zest and juice, cilantro, basil, and a pinch of salt. 4. Serve the chicken and peanut sauce over bowls of rice. Add the mango and slices of avocado. Add extra peanut sauce. Enjoy!!
This peanut sauce is the stuff that dreams are made of. We didn’t have a ripe mango, but we had canned pineapple and this was still delicious. Thank you!!
Hey Heather,
Awesome! So glad to hear this recipe turned out well for you, thanks for making it! Have a great weekend! xT
There are several typos in the recipe. Several people have mentioned the first one (that the soy sauce is listed twice in the peanut sauce section by mistake – the second instance of soy sauce should be listed in the chicken section). The other is that basil and salt are not in the ingredients list. How much basil should we use? This is unclear. Tiegan has responded to all the comments about these typos below, but she has not fixed the actual recipe card above.
The other issue is that the chicken does not crisp within 5 minutes. I’ve cranked the heat on my stove and still had chicken cooking for 15+ minutes before it browned. Would love some tips on how to fix this.
Overall the recipe is delicious. But it does not take 30 minutes. More like 45.
This recipe is awesome! So very yummy. I don’t like very spicy so I halved the amount of spice. I made it with coconut rice, which we loved. Thanks so much for sharing your recioes! 😊
Hey Sharon,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Happy Labor Day Weekend! xx
Love this recipe but the soya sauce at the end of the peanut sauce is actually supposed to be in the part for the chicken stir fry 😊
Hi Brenda,
Awesome! Love to hear that you enjoyed this dish, thanks for making it and your comment! xT
This was insanely good!! Definitely making again.
Thanks so much, Katie! So glad to hear you enjoyed this dish, thanks for giving it a try! xT
So delicious! Would love to see a slow cooker version!
Thanks for a yummy creation!
Hey Kate,
Happy Monday! I am thrilled to hear this recipe was a hit, thanks for making it and your feedback! xT
The peanut sauce was so salty I threw it away and made my own recipe. This was just ok and nothing special.
Hi Penny,
Thanks for trying this dish and sharing your feedback, sorry to hear it was not enjoyed! xx
Great and very tasty…added to my recipe box for sure- Does anyone else have a challenge getting the chicken crispy? Never got to the crispy status. Still a winner meal!
Hey Jennifer,
Thanks so much for trying this dish and sharing your feedback, so glad to hear it was enjoyed! I would try increasing your heat slightly to get the chicken to crisp:) Happy Friday! xT
Had a friend over for dinner last night and made this recipe for the first time. It was easy to make which I was grateful for as I was feeling tired and overwhelmed. My dinner guest ate two big bowlfuls and then my daughter snuck in the kitchen and polished it off~I think I might get another couple of mangos and make it again tonight! Really, really good. I wasn’t sure about the fresh basil AND cilantro together in the mango salsa but it was delicious, I could have eaten a bowl of that just by itself.
Thanks so much, Elena! Glad to hear this recipe turned out well for you! Have a great day:) Xx
One word, delicious 😋. Thanks for sharing this tasty recipe.
Hi Maria,
Wonderful! So glad to hear this recipe was enjoyed, thanks for making it! Have a great weekend:)
First time I made this, I thought the sauce was wayyy too salty. I realized on the second try it’s because you use a low sodium (25 mg) peanut butter! Posting this for anyone who ran into the same issue!
Thanks so much for sharing, Brittany! So glad to hear you enjoyed this dish:) xT
This was so delicious & super easy! I did think the sauce was on the “too salty” side but my husband & son loved it just the way it was! Next time, I’ll probably cut back on the tamari & cut out the butter.
The leftovers were so good & an unexpected surprise was the lime really stood out in the leftovers!
Hey Dianna,
Wonderful! I appreciate you trying this recipe and your comment! So glad to hear it turned out well! x
I have bought your book for friends; love it. This looks easy and good, as well! thank you. The way recipe is written above, 1T of tamari is listed with the ingredients of the peanut sauce. I assume the 1 tablespoon of Tamari should be added when cooking the chicken rather than to the peanut sauce?
Hi Annette,
Yes, that is correct:) Please let me know if I can help in any other way, I hope you love this recipe! xT
I cook one of your recipes AT LEAST once a week. This one, I think, is the most delicious one yet. There were no leftovers tonight!
Hey Sarah,
Awesome! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! Thanks for making so many recipes:) xT
Any recommendations on what to switch out the gochujang with to make it gluten free?
Hi Samantha,
What about sriracha? That would work for you! Please let me know if you have any other questions! xx
Tieghan – can anything else be used besides Siracha as a replacement for the gochujang that’s child friendly and gluten free?
Thanks!
Hey Steph,
You could really just skip it:) Please let me know if you have any other questions, I hope you love this recipe! xT
Hello! Tamari/ soy sauce is listed twice for the peanut sauce – both 1/3 cup and 1tbsp. Is this correct?
Hi Sadie,
Yes, that is correct:) You are going to use 1/3 cup in step 1 and 1T in step 2. Please let me know if you have any other questions! xT
I found this very confusing and ended up adding the extra tablespoon by mistake. Ideally it would be listed in the ginger peanut chicken sections.
Thanks! I thought maybe it was me! It is listed under the peanut sauce and it needs to be under the ginger peanut chicken. Turned out great anyway excellent.
Loved this Teighan, the best bit was the sauce. Made extra, but somebody (ahem) couldn’t resist it 😊 I really enjoy your recipes that pop up in my inbox, thank you!
Hi Pauline,
Thrilled to hear that you enjoyed this recipe, thanks a lot for making it and your comment:)