Peanut Yum Yum Chicken & Rice Bowls Recipe

Introduction

These Peanut Yum Yum Chicken & Rice Bowls combine juicy seasoned chicken, fluffy jasmine rice, crunchy shredded cabbage and carrots, fresh cilantro, and green onions with two flavorful homemade sauces.

The peanut sauce brings sweet, savory, and spicy notes, while the creamy yum yum sauce adds a cool contrast. Everything comes together in one bowl, making this an easy option for lunch, dinner, or meal prep.

Quick Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Cuisine: Asian-inspired
• Method: Stovetop

Ingredients

Chicken & Rice Bowls

• 1½ lbs boneless, skinless chicken breasts
• 2 cups jasmine rice
• 2 cups colored shredded cabbage
• ½ cup shredded carrots
• 4 tablespoons fresh cilantro, chopped
• 2 limes
• Green onions, sliced
• 1 tablespoon crushed peanuts

Peanut Sauce

• ⅔ cup PBfit powdered peanut butter
• ½ cup G Hughes Sweet Chili Sauce
• 1 tablespoon rice wine vinegar
• 4 tablespoons lite soy sauce
• 1 tablespoon Sriracha

Yum Yum Sauce

• ½ cup nonfat Greek yogurt
• 1 teaspoon G Hughes ketchup
• ⅛ teaspoon paprika
• ⅛ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon Swerve granulated sugar
• ½ tablespoon rice wine vinegar
• 1 teaspoon unsweetened vanilla almond milk
• 1 teaspoon extra-virgin olive oil

Step-by-Step Instructions

1. Cook the Jasmine Rice

Rinse the jasmine rice under cool water until the water runs mostly clear. Cook according to the package directions.

Once cooked, let the rice rest for a few minutes, then fluff it gently with a fork.

2. Prepare the Peanut Sauce

Add the powdered peanut butter, sweet chili sauce, rice wine vinegar, lite soy sauce, and Sriracha to a bowl.

Whisk until smooth and well combined. If the sauce is thicker than you prefer, add a small splash of water until it reaches a pourable consistency.

Taste and adjust the Sriracha if you want more heat.

3. Make the Yum Yum Sauce

In a separate bowl, combine the Greek yogurt, ketchup, paprika, garlic powder, cayenne pepper, Swerve, rice wine vinegar, almond milk, and olive oil.

Whisk until smooth and creamy.

For a milder sauce, reduce or omit the cayenne pepper.

4. Cook the Chicken

Cut the chicken breasts into bite-sized pieces for quicker and more even cooking.

Heat a large skillet over medium-high heat with a small amount of oil. Add the chicken and cook, stirring occasionally, until browned on the outside and cooked through.

The chicken should reach an internal temperature of 165°F (74°C) in the thickest pieces.

Remove from the heat and let the chicken rest briefly.

5. Prepare the Fresh Vegetables

While the chicken cooks, prepare the toppings.

Slice the green onions, chop the cilantro, and cut the limes into wedges. Keep the shredded cabbage and carrots ready for assembly.

6. Assemble the Bowls

Divide the cooked jasmine rice between four bowls or meal prep containers.

Add the cooked chicken, shredded cabbage, and carrots. Drizzle with the peanut sauce and yum yum sauce.

Finish each bowl with cilantro, sliced green onions, crushed peanuts, and a squeeze of fresh lime juice.

Serve immediately or allow the ingredients to cool before covering and refrigerating for meal prep.

Recipe Tips for Success

• Don’t overcook the chicken: Chicken breast can dry out quickly, so cook just until it reaches 165°F.
• Cut chicken evenly: Similar-sized pieces cook at roughly the same rate.
• Thin the peanut sauce as needed: Powdered peanut butter can create a thick sauce. Add water a teaspoon at a time until you reach the consistency you like.
• Taste both sauces: The sweetness, saltiness, and heat can vary depending on the brands you use.
• Keep toppings fresh: Add peanuts, cilantro, and lime after reheating for the best texture and flavor.
• Use freshly cooked rice: Jasmine rice gives the bowls a soft, fluffy base that works especially well with the sauces.

Ingredient Substitutions

• Chicken breast: Use boneless, skinless chicken thighs for a juicier option.
• Jasmine rice: Substitute basmati rice, brown rice, quinoa, or cauliflower rice.
• Colored cabbage: Regular green cabbage, red cabbage, or a packaged coleslaw mix works well.
• Greek yogurt: Use plain dairy-free yogurt if needed.
• PBfit: Regular powdered peanut butter can be used.
• Lite soy sauce: Use regular soy sauce, tamari, or coconut aminos.
• Sriracha: Substitute another hot sauce or reduce it for a milder bowl.
• Almond milk: Use another unsweetened milk or a small amount of water.

Recipe Variations

Spicy Peanut Chicken Bowls

Increase the Sriracha in the peanut sauce and add sliced jalapeños for extra heat.

Peanut Chicken Meal Prep Bowls

Divide the rice, chicken, cabbage, and carrots into four containers. Store the sauces separately and add them after reheating.

Crunchy Peanut Chicken Bowls

Add extra crushed peanuts, toasted sesame seeds, or crispy wonton strips for more crunch.

Fresh Lime Chicken Bowls

Add extra lime juice and fresh cilantro just before serving for a brighter flavor.

Vegetable-Packed Bowls

Add cucumber, edamame, bell peppers, broccoli, or sliced avocado to increase the variety of vegetables.

Storage and Reheating

Store the chicken, rice, cabbage, and carrots in airtight containers in the refrigerator for up to 3–4 days.

For the best texture, keep the peanut sauce and yum yum sauce in separate small containers.

Reheat the chicken and rice in the microwave until hot throughout. Add the sauces, cilantro, green onions, crushed peanuts, and lime after reheating.

If the peanut sauce thickens in the refrigerator, stir in a small amount of water before serving.

Serving Suggestions

These bowls are already a complete meal, but you can serve them with:

• Extra lime wedges
• Sliced cucumber
• Edamame
• Avocado
• Steamed broccoli
• Sesame seeds
• Sliced jalapeños
• Extra green onions
• Crispy wonton strips
• Additional peanut or yum yum sauce

Nutrition Information

Estimated per serving, based on 4 servings and the listed ingredients: approximately 650–720 calories, with about 55–60g protein, 75–85g carbohydrates, and 15–20g fat.

Actual nutrition will vary depending on the specific brands of sauces, powdered peanut butter, yogurt, rice, and chicken used.

Frequently Asked Questions

What is yum yum sauce?

Yum yum sauce is a creamy, slightly sweet and tangy sauce commonly served with Japanese-style grilled foods and rice bowls. This version uses Greek yogurt, ketchup, spices, vinegar, and a small amount of olive oil.

Can I make these chicken rice bowls ahead of time?

Yes. They work particularly well as meal prep. Prepare the chicken, rice, and vegetables, portion them into containers, and refrigerate for up to 3–4 days.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs are a good substitute and tend to stay especially juicy during cooking. Cook them to an internal temperature of 165°F (74°C).

Can I make the peanut sauce less spicy?

Yes. Reduce or omit the Sriracha. You can also use a mild sweet chili sauce if you want less heat.

Is this recipe gluten-free?

It can be made gluten-free by using certified gluten-free soy sauce or tamari and checking the labels of the sweet chili sauce, ketchup, and other packaged ingredients.

Can I freeze these chicken bowls?

The cooked chicken and rice can be frozen, but the fresh cabbage, carrots, and sauces are best prepared fresh. For better texture, freeze only the chicken and rice and add the vegetables and sauces after thawing.

Final Thoughts

Peanut Yum Yum Chicken & Rice Bowls are a practical combination of tender chicken, fluffy jasmine rice, crisp vegetables, and two homemade sauces. The peanut sauce adds savory sweetness and heat, while the creamy yum yum sauce balances the bowl with a cool, tangy finish.

They’re easy enough for a weeknight dinner and convenient enough to prepare several portions for the week.

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