Miso Peanut Chicken Bowls

These healthy Miso Peanut Chicken Bowls are packed with tender, marinated chicken, rice, crisp veggies and a delicious creamy peanut sauce. They’re fresh, flavourful and make the perfect protein-packed lunch or dinner.

a bowl of rice, veggies, peanut chicken and miso peanut sauce.

When it comes to peanut butter, a lot of us immediately think of sweet dishes, but it’s actually such a delicious ingredient to incorporate into savoury dishes. These healthy Miso Peanut Chicken Bowls are one of those examples. 

These bowls are the perfect fresh, but hearty, meal for summer and are loaded with tender, marinated chicken, fluffy rice, crunchy veggies and the best part, a deliciously creamy miso peanut sauce. It’s creamy, nutty, packed with garlic and ginger and the perfect addition to these bowls. 

The special ingredient is the miso, which really adds a unique flavour and more depth to the sauce. It’s also great for supporting gut health since it’s a fermented food! 

You can easily prep a lot of the components ahead of time, so all you have to do is cook your chicken and chop your vegetables when you’re ready to eat. The leftovers are also perfect for packed lunches. 

miso peanut chicken bowls with a bowl of chopped cashews and a spoon with miso peanut sauce.

Ingredients needed

  • Chicken: both chicken thighs and breast work great in this recipe. 
  • Peanut butter: for the marinade and peanut miso sauce. Choose a natural peanut butter with only 1-2 ingredients (peanuts and maybe salt). 
  • Tamari: adds some saltiness to the dish. You can also use coconut aminos.
  • White miso paste: also known as shiro miso, white miso adds a delicious umami flavour to the dish. 
  • Lime juice: lime juice helps to brighten up the marinade and sauce. Use fresh lime juice if you can. 
  • Rice vinegar: this adds a little more acid to the sauce. 
  • Maple syrup: a little sweetness to balance out to saltiness of the sauce. Feel free to omit!
  • Garlic cloves: an essential part of the marinade and sauce. Make sure to finely mince, or try grating the garlic, so it’s easily incorporated. 
  • Ginger: adds a little kick to the marinade and sauce.
  • Sesame oil: Feel free to use avocado oil instead.
ingredients for the peanut chicken marinade.
ingredients for the miso peanut sauce.
Cooked rice: you can use white rice, brown rice, quinoa, or even cauliflower rice. 
Red cabbage: for some added colour, nutrients, and crunch! 
Bell pepper: I used red, but you can use any colour. 
Carrots: shredded or cut into matchsticks. 
Garnishes: chopped cilantro, chopped peanuts or cashews and fresh lime add the perfect finishing touch. Sesame seeds or green onions would also make great additions. 
 
Find the full ingredient measurements and detailed instructions in the recipe card at the bottom of this post!

How to make these miso peanut chicken bowls

chicken marinade ingredients in a glass bowl.

Add the marinade ingredients to a medium bowl and whisk to combine. 

a glass bowl with chicken cubes tossed in marinade.

Add the chicken, toss to coat and marinate for at least 2 hours or overnight.

miso peanut sauce ingredients in a food processor.

Add the sauce ingredients to a small blender or food processor. 

blended miso peanut sauce in a food processor.

Blend until smooth and creamy, adding more water as needed to get your desired consistency. 

pieces of chicken being cooked in a cast iron skillet.

Cook the chicken in a skillet until golden brown and cooked through. 

rice and chopped vegetables.

Prepare the veggies and assemble your bowls!

FAQ

Do I have to use peanut butter?
Feel free to use almond butter instead of peanut butter. If you’re nut free, you could use sunflower seed butter. The taste will be different, but still delicious!
 
Can I make this vegetarian?
To make this dish vegetarian, simply swap the chicken for tofu or tempeh. 
 
Can I make this low-carb?
Use cauliflower rice or fresh lettuce to make these bowls low-carb. 
 
How can I prep this in advance?
These bowls are great for meal prep. I recommend making the marinade and peanut sauce at the same time, since they have a lot of the same ingredients. The next day you can cook the chicken and rice, and chop the vegetables. The leftovers can be stored in seperate containers until you’re ready to enjoy. 
 
What else can I add to these bowls?
I used rice, cabbage, bell pepper and carrots, but you can use any vegetables that you’d like! Cucumber, spiralized zucchini, lettuce, roasted broccoli, or edamame would all be great. 
 
miso peanut chicken bowl.

Storing

Store leftover rice, chicken and veggies in separate containers in the fridge for up to 4 days. The peanut sauce will stay fresh for about a week in an airtight container in the fridge. 

 

More healthy bowl recipes 

Miso Peanut Chicken Bowls

Recipe by Emily MaudeCourse: Dinner, Lunch
Servings

4-6

servings
Prep time

20

minutes
Marinating time

2

hours
Cooking time

10

minutes
Total time

2 hrs

30 min

These healthy Miso Peanut Chicken Bowls are packed with tender, marinated chicken, rice, crisp veggies and a delicious creamy peanut sauce. They're the perfect, protein-packed lunch or dinner and can easily be made ahead of time.

Ingredients

  • Chicken
  • 1.5 lb boneless, skinless chicken thighs or breast, cut into bite sized pieces

  • 3 tbsp natural peanut butter

  • 2 tbsp tamari

  • 2 tbsp lime juice

  • 2 cloves garlic, finely minced or grated

  • 2 tsp grated fresh ginger

  • 1 tbsp sesame oil

  • Miso Peanut Sauce
  • 1/2 cup natural peanut butter

  • 2 tbsp white miso paste

  • 2 cloves garlic, minced

  • 1 tsp grated fresh ginger

  • 1.5 tbsp tamari

  • 1 tbsp fresh lime juice

  • 2 tbsp rice vinegar

  • 1 tbsp maple syrup (optional)

  • 1/8 tsp red peper flakes (optional)

  • 4-6 tbsp water, to thin

  • Bowls
  • 4 cups cooked rice

  • 2 cups shredded red cabbage

  • 1 bell pepper, sliced or diced

  • 2 carrots, shredded or cut into matchsticks

  • Garnish: chopped cilantro, chopped peanuts or cashews, fresh lime

Directions

  • Marinate the chicken: Add peanut butter, tamari, lime juice, garlic, ginger and sesame oil to a mixing bowl and whisk to combine. Add the chicken to the marinade and mix well to ensure all the pieces are coated. Cover and refrigerate for at least 2 hours or overnight.
  • Make miso peanut sauce: While the chicken is marinating, add all the sauce ingredients to a small blender or food processor and blend until smooth. Add more water as needed to reach desired consistency. You can also whisk all the ingredients together in a bowl.
  • Cook the chicken: Drain the chicken from the marinade, discarding the marinade. Heat a large skillet over medium-high heat and coat the bottom with avocado oil (see notes for grilling option). Add the chicken, working in batches so that you don't overcrowd the pan. Allow the chicken to sit undisturbed for a few minutes to get some caramelization. Toss and continue to cook until the chicken is golden brown and reaches an internal temperature of 165F, about 5 more minutes. Wipe out the pan if needed and continue with the rest of the chicken.
  • Serve: Add rice, veggies and cooked chicken to bowls. Drizzle with miso peanut sauce and garnish with cilantro, chopped peanuts or cashews and fresh lime wedges. Enjoy!

Notes

  • Store leftover rice, chicken and veggies in separate containers in the fridge for up to 4 days. The peanut sauce will stay fresh for about a week in an airtight container in the fridge.
  • Cooking method: if you'd prefer to grill the chicken, thread chicken onto skewers (if wooden, soak for 30 minutes in water first) and heat grill over medium high heat. Wipe down lightly with cooking oil and grill the chicken for about 4-5 minutes per side or until cooked through. 

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