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Spicy Peanut Chicken Bowls (High Protein)

AT

By

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on September 23, 2026

Updated on September 23, 2026

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A delicious, high-protein meal featuring juicy grilled chicken thighs coated in a creamy, spicy peanut sauce, served over seasoned grain bowls.

These Spicy Peanut Chicken Bowls are the perfect balance of savory, sweet, and heat. Whether you are prepping for the week or looking for a quick, nutritious dinner, this recipe delivers massive flavor with minimal effort. The combination of tender chicken and crunchy vegetables makes every bite satisfying.

6 servings
Capolavoro Score 4.4/5 · 27 votes
Spicy Peanut Chicken Bowls (High Protein)

Ingredients

  • 3/4 cup butter
  • 3 tbsp Soy Sauce
  • 3 tbsp Chili Crisp
  • 3 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 3/4 cup Water
  • 5 mini cucumber
  • 1 1/2 cup Carrot
  • 3/4 cup Cilantro
  • 1 tbsp Rice Vinegar
  • 1 tsp Kosher Salt
  • 2 lb Boneless Skinless Chicken Breasts or Thighs
  • 1 tbsp smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion Powder
  • 5 cup Rice
  • 1 1/2 cup shelled edamame
  • 1 cup Peanuts
  • Fresh Lime Wedges

Instructions

  1. 1

    In a bowl combine all the ingredients except the water. Whisk together until smooth. Mixture will be thick.

  2. 2

    Slowly add in the water whisking until the sauce is about the texture of pancake batter. Adjust the amount of water based on the desired consistency. Cover and set aside until ready to use.

  3. 3

    You can also make this days in advance and refrigerate it until ready to use.

  4. 4

    Combine all the ingredients into a large bowl and stir to coat in the vinegar, sesame oil. Adjust seasonings if desired. Cover and chill until ready to assemble the bowls.

  5. 5

    This can also be made in advance.

  6. 6

    Mix all the spices together in a small bowl and season the chicken thighs evenly.

  7. 7

    Heat your grill to medium high and cook the chicken thighs 5 minutes a side, or until the internal temperature reaches 165°F.

  8. 8

    Slice the chicken into bite sized pieces

  9. 9

    Portion out the farro equally among 6 bowls. (about 3/4 cup) Drizzle with a bit of the peanut sauce.

  10. 10

    Divide the chicken equally among the bowls, along with the cucumber carrot salad and edamame. Drizzle with more peanut sauce.

  11. 11

    Top with chopped peanuts and garnish with lime wedges, chopped cilantro, and extra chili crisp if desired.

I absolutely love how the creamy peanut sauce clings to the grilled chicken; it makes the dish feel so indulgent despite being quite healthy. This is a fantastic one-bowl meal for busy weeknights when you want something substantial but easy to assemble. While it's worlds away from the simple pasta dishes of my Italian roots, I find that the depth of flavor in the chili crisp satisfies that same craving for savory richness. It's a spicy, nutty, and incredibly refreshing way to eat!

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