This creamy Thai chicken rice bowl is a quick and tasty meal that hits all the right notes. This recipe is to keep things simple and straightforward, perfect for a busy weeknight dinner. The flavors blend well with the tangy sauce and juicy chicken thighs served over steamed rice with crisp cucumber and sweet cherry tomatoes. Hope you enjoy making this Thai chicken rice bowl at home.
What you’ll need
Sauce
• 1 tbsp lime juice
• 1 tbsp fish sauce or soy sauce
• 1 tbsp brown sugar
• 1/2 shallot, minced
• 1 tbsp chopped cilantro
• 1-2 tsp Thai chili flakes
• 2 tsp toasted rice powder (set aside for later)
Other Ingredients
• Chicken thighs
• Steamed rice
• English cucumber (sliced)
• Cherry tomatoes (halved)
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How to make Thai Chicken Rice Bowl
- Prepare the Sauce
- In a small bowl, combine lime juice, fish sauce/soy sauce, brown sugar, minced shallot, chopped cilantro, and Thai chili flakes.
- Mix well until the brown sugar dissolves completely.
- Taste and adjust the seasoning if needed.
- Set aside the sauce and keep the toasted rice powder for later.
- Prepare Chicken Thighs
- Season the chicken thighs with salt.
- Heat a pan over medium heat and add a little oil.
- Place the chicken thighs in the pan and cook for about 5-7 minutes per side or until the internal temperature reaches 170°F.
- Once cooked, remove the chicken and let it rest for a few minutes before slicing.
- Mix the sliced chicken with the sauce and toasted rice powder.
- Assemble the Rice Bowl
- Scoop a serving of steamed rice into a bowl.
- Arrange sliced chicken thighs on top of the rice.
- Add slices of English cucumber and halved cherry tomatoes around the chicken.
- Drizzle the prepared sauce generously over the chicken as needed.
Tips to make the perfect Thai chicken rice bowl
Cooking the Chicken Thighs
For the best results, ensure your pan is well-heated before adding the chicken thighs. A hot pan helps achieve a nice sear, locking in the juices. I recommend cooking the thighs until they are golden on both sides; this usually takes around 5 to 7 minutes per side. Start by frying the chicken skin side down first—this helps render the fat and keeps the skin crispy. Resting the chicken after cooking is essential—it allows the juices to redistribute and keeps the meat tender. When slicing the chicken, cut it against the grain for a more tender bite. This method ensures that every piece of chicken is juicy and flavorful, perfect for your Thai chicken rice bowl. for 6 seconds
Rice powder is the signature touch of this Thai chicken rice bowl. It’s a common element in Thai cuisine that adds a unique crunch and a subtle nutty flavor to your dish. I like to reserve its texture by sprinkling it over the bowl at the very end. This way, you keep its crispiness intact and every bite delivers a delightful crunch. Mixing it in lightly just before serving ensures that the rice powder stands out against the delicious sauce and tender chicken.
Fish sauce is a key ingredient if you want to keep things authentic and true to Thai flavors. It adds that salty, umami kick that really makes this Thai chicken rice bowl pop. If you’re short on fish sauce or prefer a milder taste, soy sauce does the job perfectly, though it’s not as robust. Either way, both sauces work well, but fish sauce brings a deeper, more authentic Thai flavor to the dish.
Thai Chicken Rice Bowl
Ingredients
Sauce
- 1 tbsp lime juice
- 1 tbsp fish sauce or soy sauce
- 1 tbsp brown sugar
- 1/2 shallot minced
- 1 tbsp chopped cilantro
- 1-2 tsp Thai chili flakes
- 2 tsp toasted rice powder set aside for later
Other Ingredients
- Chicken thighs
- Steamed rice
- English cucumber sliced
- Cherry tomatoes halved
Instructions
Prepare the Sauce
- In a small bowl, combine lime juice, fish sauce/soy sauce, brown sugar, minced shallot, chopped cilantro, and Thai chili flakes.
- Mix well until the brown sugar dissolves completely.
- Taste and adjust the seasoning if needed.
- Set aside the sauce and keep the toasted rice powder for later.
Prepare Chicken Thighs
- Season the chicken thighs with salt.
- Heat a pan over medium heat and add a little oil.
- Place the chicken thighs in the pan and cook for about 5-7 minutes per side or until the internal temperature reaches 170°F.
- Once cooked, remove the chicken and let it rest for a few minutes before slicing.
- Mix the sliced chicken with the sauce and toasted rice powder.
Assemble the Rice Bowl
- Scoop a serving of steamed rice into a bowl.
- Arrange sliced chicken thighs on top of the rice.
- Add slices of English cucumber and halved cherry tomatoes around the chicken.
- Drizzle the prepared sauce generously over the chicken as needed.
