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closeup of Asian chicken rice bowl in black pottery with red chopsticks on a bamboo placemat

Easy Peanut Chicken Rice Bowls with Shredded Veggies

Print Recipe
Course Main Course
Cuisine American
Dish Type Bowl
Cooking Style fast
Diet and Health Healthy, low carb, low fat
Seasonal Father's Day, summer
Ingredient cabbage, chicken, peanut butter
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6 servings
Author Amy Reiley


For the Peanut Sauce

  • 1/4 cup salted 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

For the Bowl

  • 1 cup Jasmine Rice
  • 6 cup shredded vegetables including carrots, Napa cabbage or a mix of Green, Savoy and/or Red cabbage
  • 2 cup shredded roast chicken
  • 2 Persian cucumbers
  • 3 scallions


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.
  • 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.