Place the chicken breasts in a ziplock bag. Set aside.
Combine the garlic, lime juice, Sriracha, fish sauce, vinegar, soy sauce, sesame oil, brown sugar, and black pepper in a small bowl and whisk until combined. Pour the mixture over the chicken in the bag and allow to sit in the marinade for at least 3 hours, refridgerated.
Make the peanut sauce by placing all the ingredients in a small blender cup or food processor and blending until smooth. Set aside.
Remove the chicken from the marinade and grill over medium-high heat until cooked through. Remove from the heat, allow to rest for 10 minutes, and slice.
If desired, pour the remaining marinade into a small saucepan and bring to a boil. Cook the marinade at a boil for at least 3 minutes and until slighlty thickened. Brush the grilled chicken with the marinade sauce before serving.
Assemble the bowls by layering the rice, chicken, cabbage, carrots, daikon, green onion, and cilantro. Top each bowl with the peanut sauce and serve.
Allow the chicken to marinate for at least 3 hours for the best flavor. It can be left for up to 8 hours before grilling if needed.
A small blender cup or food processor is best when making the peanut sauce. This ensures everything blends together nicely and the consistency is ultra-smooth. If it’s not coming together the way you like, just add a little water.
Wondering what kind of rice to use in the bowls? I like a short-grain, like Botan brand Calrose rice. You can use whatever you like, whether it’s brown rice, basmati, or quinoa instead.
Daikon is a Japanese radish and is similar in taste to traditional small radishes. It adds a bit of spice and crunch the bowl. Regular radishes can be substituted or the daikon or be omitted completely.
Keep it simple and use my basic grilled chicken recipe instead of the Thai chicken. It’s easy, well-seasoned, and doesn’t need to sit in a marinade.