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Peanut chicken rice bowls

Serves   4
Prep time: 15 mins
Cooking time: 20 mins

Simple and delicious, these peanut chicken rice bowls combine flavoursome satay chicken with punchy pickled vegetables for a truly divine weeknight meal. Alternatively, meal prep this recipe on a Sunday for tasty lunches! Just keep the pickled vegetables in a separate container to add when serving.

  • Chicken
  • Lunch
Peanut chicken rice bowls




  • ¼ cup Pams white vinegar 
  • 1 Tbsp caster sugar 
  • 1tsp salt
  • ½ Telegraph cucumber, thinly sliced 
  • 1 carrot, peeled and thinly sliced
  • 6 boneless skinless chicken thighs
  • ½ cup Pams smooth peanut butter 
  • 2 Tbsp Pams soy sauce 
  • 1 Tbsp Pams sesame oil 
  • Steamed Pams jasmine rice, to serve 




  1. Preheat your oven to 200 degrees celsius. In a bowl, combine the vinegar, caster sugar and salt with ½ cup of warm water. Stir until the sugar and salt has dissolved, then add the cucumber and carrot and set aside to pickle. 
  2. In a mixing bowl, whisk together the peanut butter, soy sauce and sesame oil until smooth, with a dash of boiling water if needed. 
  3. Place half of the peanut sauce into a jug or bowl for serving and set aside, then place the chicken into the remaining peanut sauce. Rub the sauce over the chicken thighs, then lay onto a baking tray and season with pepper. 
  4. Grill the chicken thighs for 15-20 minutes or until the chicken is cooked through, turning after 10 minutes. Once cooked, slice into large strips. 
  5. Serve the cooked chicken on top of steamed jasmine rice, alongside the pickled cucumber and carrot. Spoon the remaining peanut sauce over the chicken and serve. 

Skill level: Easy

Chef's tip:

Garnish this dish with chopped roasted peanuts, sliced chilli and fresh coriander leaves for a fragrant finish.

Serve with a side of Pams Asian Sesame Slaw for an added boost of vegetables.