Why You’ll Love This Thai Chicken and Rice Bowl

• It’s a complete flavour explosion. We’re not just talking about one note here. You get savoury, sweet, tangy, and a little heat all dancing together in every single forkful. The combination of the marinated chicken, the creamy sauce, and the fresh toppings is seriously addictive.
• It’s deceptively simple to make. While the final bowl looks impressive—like something from a trendy restaurant—the process is straightforward. The marinade does most of the work for you, and the rest is just assembly. It’s a perfect weeknight hero that feels special.
• You have total control over the heat. Love it spicy? Crank up the sriracha or add some fresh chillies. Prefer it mild? Just ease off. This recipe is a fantastic template that you can make your own, which is honestly my favourite kind of recipe.
• The leftovers are fantastic. If you’re lucky enough to have any chicken and sauce left over, they pack beautifully for lunch the next day. The flavours actually deepen overnight, making it a meal you can genuinely look forward to twice.

Ingredients & Tools

• For the Chicken & Marinade:
• 2 boneless, skinless chicken breasts (or 4 thighs), about 500 g
• 2 tbsp soy sauce (or tamari)
• 1 tbsp fish sauce
• 1 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp lime juice
• 1 tsp sesame oil
• For the Bowls:
• 1 cup jasmine rice, rinsed
• 1 ½ cups water
• 1 large cucumber, thinly sliced or diced
• 2 carrots, julienned or grated
• 4 spring onions, thinly sliced
• ½ cup fresh coriander, roughly chopped
• ¼ cup roasted peanuts, roughly chopped
• 1 lime, cut into wedges
• For the Creamy Sriracha Sauce:
• ½ cup mayonnaise or Greek yogurt
• 1-2 tbsp sriracha (adjust to taste)
• 1 tbsp lime juice
• 1 tsp soy sauce
• 1 tsp honey
• 1-2 tbsp water, to thin if needed

Tools: A medium-sized bowl for marinating, a skillet or grill pan, a small saucepan with a lid for rice, a small bowl for the sauce.

A little goes a long way with the sauces and aromatics here—the fish sauce adds that essential umami depth, and fresh ginger and garlic are non-negotiable for that authentic fragrance. Using good-quality, fresh lime juice rather than bottled makes a noticeable difference, honestly.

Serves: 2 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 20 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the rice rinse. Rinsing jasmine rice until the water runs clear is key to removing excess starch. This prevents the rice from being gummy and gives you those beautifully separate, fluffy grains we’re after.
• Marinating time matters. Even 15 minutes will help, but if you can let the chicken hang out in that flavour-packed marinade for a full 30 minutes (or up to a few hours in the fridge), you’ll be rewarded with incredibly tender and flavourful meat. The acid in the lime juice starts to work its magic.
• To slice or not to slice the chicken? You can cook the chicken breasts whole for a juicier result, or slice them into strips before marinating for faster cooking and more caramelised edges. I prefer strips for the texture, but both methods work beautifully.
• Taste your sauce as you go. The creamy sriracha sauce is all about balance. Start with 1 tablespoon of sriracha, whisk it all together, then taste. You can always add more heat, more lime for tang, or a touch more honey for sweetness. Make it your own!

How to Make Thai Chicken and Rice Bowl

Serving Suggestions

Complementary Dishes

• A simple green papaya salad — The sharp, tangy, and spicy notes of a classic som tam cut through the richness of the bowl beautifully, adding another layer of authentic Thai flavour.
• Fresh summer rolls with peanut dipping sauce — These are light, refreshing, and make the meal feel like a true feast. They’re a great starter to enjoy while the chicken is marinating.
• Stir-fried morning glory (Pak Boong) — If you can find this leafy green, a quick stir-fry with garlic and chilli makes a wonderful, vibrant side that complements the bowl perfectly.

Drinks

• A crisp, cold lager — The carbonation and slight bitterness of a light beer is a classic pairing that cleanses the palate between bites of the flavourful chicken and sauce.
• Homemade lemongrass iced tea — Steep fresh lemongrass in your favourite black tea, sweeten with a little honey, and serve over ice for a wonderfully fragrant and non-alcoholic option.
• A New Zealand Sauvignon Blanc — The zesty lime and passionfruit notes in this wine echo the citrusy elements in the bowl and provide a lovely contrast.

Something Sweet

• Mango with sticky rice — It’s the quintessential Thai dessert for a reason. The sweet, creamy coconut rice and ripe mango are the perfect, refreshing end to this meal.
• Coconut ice cream with a sprinkle of toasted sesame seeds — Simple, elegant, and continues the tropical theme without requiring any baking. The nutty sesame adds a lovely texture.
• Pineapple slices grilled with a hint of cinnamon — If you have the grill or a grill pan already out, throwing on some pineapple for a few minutes caramelises the sugars and creates a warm, simple dessert.

Top Mistakes to Avoid

• Mistake: Overcooking the chicken. This is the quickest way to end up with dry, tough meat. Chicken breasts cook fast, especially when sliced. Use a timer and don’t be afraid to check for doneness a minute early. Remember, it will continue to cook a little while resting.
• Mistake: Peeking at the rice while it cooks. I know it’s tempting! But lifting the lid lets out precious steam that the rice needs to cook properly. Trust the process—15 minutes on low heat, 10 minutes off heat, no peeking.
• Mistake: Skipping the resting time for the chicken. If you slice into the chicken immediately after taking it out of the pan, all those delicious juices will run out onto the cutting board instead of staying in the meat. Let it rest for 5 minutes—it makes a world of difference.
• Mistake: Making the sauce too far in advance. If you use Greek yogurt, the sauce can separate or become watery if made hours ahead. It’s best whisked together just before serving. With mayo, it’s a bit more stable, but fresh is always best.

Expert Tips

• Tip: Use a microplane for the ginger and garlic. This creates a fine paste that incorporates into the marinade more evenly, distributing flavour into every nook and cranny of the chicken rather than leaving you with distinct chunks.
• Tip: Get that pan screaming hot. Before you add the chicken, make sure your skillet is properly preheated. You should hear a definite sizzle when the chicken hits the oil. This ensures a good sear that locks in juices and creates fantastic flavour.
• Tip: Toast your peanuts. If you have raw peanuts, give them a quick toast in a dry pan over medium heat for a few minutes until fragrant and slightly darker. This intensifies their nutty flavour and adds a wonderful crunch to the final bowl.
• Tip: Repurpose the marinade. Don’t just toss the leftover marinade from the bowl! Pour it into the hot skillet after removing the chicken, let it bubble for a minute to cook off any raw chicken germs, and you’ve got a fantastic, flavour-packed glaze to drizzle over everything.

FAQs

Can I make this recipe with tofu or another protein?
Absolutely! This recipe is wonderfully adaptable. For tofu, use extra-firm tofu, press it well to remove water, cube it, and marinate as you would the chicken. You can bake or pan-fry it until golden. Shrimp would also work beautifully—marinate for just 15-20 minutes as the lime juice can start to “cook” the shrimp. The cooking time will be much faster, just 1-2 minutes per side until pink and opaque.

I can’t find fish sauce. What can I use instead?
This is a common question! Fish sauce provides a unique salty, umami depth that’s hard to replicate, but in a pinch, you can use an equal amount of soy sauce. The flavour profile will be slightly different—more purely salty than funky-umami—but it will still be delicious. You could also add a tiny splash of Worcestershire sauce to the soy sauce for a hint of that complexity.

How long do the leftovers keep?
Store the components separately in airtight containers in the fridge for up to 3 days. The chicken and rice will reheat well, but the fresh toppings (cucumber, herbs) are best added fresh. The sauce may separate a little; just give it a good stir before using. I don’t recommend freezing the assembled bowls as the fresh vegetables will become mushy upon thawing.

My rice always turns out sticky or mushy. What am I doing wrong?
The most common culprits are not rinsing the rice enough (so rinse until the water is truly clear!) and using too much water. The 1:1.5 rice-to-water ratio is a great guide for jasmine rice. Also, ensure you’re using a saucepan with a tight-fitting lid so no steam escapes. Finally, that 10-minute rest off the heat with the lid on is non-negotiable for perfect texture.

Is there a way to make the creamy sauce healthier?
For sure! Using plain Greek yogurt instead of mayonnaise is a fantastic swap—it adds protein and tang while cutting calories and fat. You could also use a light mayonnaise or a vegan mayo alternative. The other ingredients are already pretty minimal, so this one simple switch makes a big difference without sacrificing the creamy, spicy quality we love.