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A good rotisserie chicken rice bowl should be more than chicken and rice with a few vegetables thrown in. It should have color and flavor and an aroma that makes you want to take a second bite…and a third…This is one of my favorite easy chicken recipes because it delivers on all counts. Plus, it offers flexibility and the chance to improvise a little in the kitchen.

I make this recipe regularly because it’s one of those meals that’s fun to cook and eat. You get a dependable combination of rotisserie chicken, fragrant rice and a peanut sauce you’re going to want to lick from the bowl (at least I do). But you can change the vegetables, swap the rice for your favorite whole grain or add ingredients to suit your preferences and nutritional goals. I like a meal that leaves room for that kind of creativity, especially when it starts with plenty of fresh food.

And there’s a sexual health connection here, too. What you eat contributes to the health of the systems involved in sexual function, including circulation and hormone production. This dish starts with lean protein and healthy fats and tops it all off with fresh vegetables and bold sauce that keeps eating healthy from getting boring.

Table of Contents

How to make this recipe your own

I usually make this with jasmine rice, shredded chicken, carrots, red and Napa cabbage, Persian cucumbers and scallions. The combination gives you a mix of color, crunch and fresh flavor to pair with the homemade peanut sauce.

But you don’t need to follow that list to the letter. Try brown rice or another whole grain, swap in leftover roast chicken or use whatever crunchy vegetables you have on hand. You can even skip the chicken and load up on chopped peanuts and extra vegetables if you want to make an (almost) vegetarian version. Don’t forget, there’s fish sauce in the peanut dressing.

Bell peppers, chile peppers, English cucumbers, zucchini and kale can all work here. Try shaved red onions in place of scallions or add chopped Thai basil or cilantro for a more intense flavor. You can also vary the mix of vegetables to add more of the nutrients you’re looking to get from your meals.

Tips for an easy, homemade peanut sauce

Traditional Southeast Asian peanut sauces often start with whole peanuts. My peanut sauce uses natural peanut butter. This is not only a time saver, but the peanut butter gives the sauce body and a creamy texture.

Choose unsweetened natural peanut butter. Sweetened peanut butter can make the sauce too sweet when combined with sweet chili sauce.

Don’t skip the fresh ginger. Use freshly grated ginger root, not pickled ginger or powdered ginger. It makes a real difference in the sauce.

Shortcuts for an easier dinner

I often buy pre-shredded cabbage mix to cut down on prep time. A bag of coleslaw mix gives you a ready-made combination of crunchy vegetables. If you don’t like cabbage, consider other pre-cut vegetables like bell peppers or prewashed kale.

Buying a whole rotisserie chicken saves you from cooking chicken from scratch. This is also a great recipe to make when you have leftover rotisserie chicken, so nothing goes to waste.

I don’t love precooked rice, but if you’re really short on time, frozen precooked rice is a great time-saver.

Consider making the peanut sauce a day ahead and refrigerating it until you’re ready to serve. If it thickens in the fridge, whisk in a little water to loosen it.

closeup of a rotisserie chicken rice bowl with a pair of chopsticks and a red and white cloth napkin

Easy Peanut Chicken Rice Bowls with Shredded Veggies

Print Recipe

This quick and easy recipe is an all-in-one meal. Shredded roast chicken and veggies tops warm jasmine rice, all covered in a slightly sweet, slightly salty and very addictive peanut sauce.

Course Main Course

Cuisine Asian-inspired

Dish Type Rice Bowl

Cooking Style fast

Diet and Health Healthy, low carb, low fat

Ingredient chicken, peanut butter

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 253

Author Amy Reiley

Ingredients

For the Peanut Sauce

1/4 cup all-natural peanut butter
1 Tbsp soy sauce
1 Tbsp fish sauce
1 tsp sweet chili sauce
1 tsp grated ginger
2-4 Tbsp water
salt to taste

For the Bowl

1 cup dry jasmine rice* (makes approximately 3 cups cooked)
6 cups shredded vegetables including carrots, Napa cabbage or a mix of Green, Savoy and/or Red cabbage
2 cups shredded roast chicken white or dark meat, depending on your preference
2 Persian cucumbers substitute with English cucumber, although it won't be as sweet.
3 scallions

Get Recipe Ingredients

Instructions

To make the Peanut Sauce

In a small mixing bowl, whisk together the peanut butter, soy sauce, fish sauce, sweet chili sauce and grater ginger.
Add two tablespoons of water and whisk to make a creamy sauce consistency.
If the mixture is too thick, add up to two additional tablespoons of water, one tablespoon at a time, until the sauce is your desired thickness. Season with salt if desired.
Let the sauce rest for at least 30 minutes before serving. (Can be made a day in advance.)
Whisk the sauce just before adding it to the bowl.

To make the Bowl

Cook the rice according to package instructions.*
While the rice is cooking, halve the cucumbers lengthwise and slice into thin half moons.
Slice the scallions into thin rounds.
When the rice is cooked, divide between six large serving bowls.
Top the rice with the cabbage.
Sprinkle with the cucumber slices and scallions and top with the shredded chicken.
Drizzle each bowl with a generous serving of the peanut sauce and serve.

Notes

* If you're in a rush, you can use pre-cooked rice. You will need to use 3 cups of rice for this substitution.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition

More easy dinner ideas

Farro Bowls with Mushrooms & Spinach

Easy Lamb Loin Chops with Rosemary and Garlic

Cedar Plank Oven Salmon

Asian-Inspired Spicy Mussels in Exotic Broth

This recipe was written in 2018 and most recently updated in October 2026 with a new introduction, additional information on modifications and a new image.

Author
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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

My Favorite Rotisserie Chicken Rice Bowl with Homemade Peanut Sauce