Go Back

Peanut‑Tamarind Chicken Breast Bowl (Vietnamese Sweet–Sour & Peanut)

A bright sweet sour and savory Vietnamese inspired chicken bowl featuring a creamy peanut tamarind sauce lime aromatics and tender chicken breast. This bowl balances richness with acidity and freshness for a modern clean flavor profile.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, lunch, potluck
Cuisine Vietnamese
Servings 4

Equipment

  • Mixing bowl
  • Large skillet
  • Small saucepan
  • Serving bowls

Ingredients
  

  • 1 1/2 pounds chicken breast thinly sliced
  • 1 tablespoon neutral oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Sauce Ingredients

  • 1/4 cup creamy peanut butter
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon soy sauce or fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey or sugar
  • 1 clove garlic minced
  • 1/4 teaspoon chili flakes optional
  • 3 to 5 tablespoons warm water to thin

Bowl Ingredients

  • 2 cups cooked jasmine rice
  • 1 cup shredded lettuce or cabbage
  • 1 cup sliced cucumbers
  • 1/2 cup shredded carrots
  • 1/4 cup chopped herbs cilantro mint or basil
  • Optional crushed peanuts for topping

Instructions
 

  • Season chicken with salt black pepper and neutral oil.
  • Cook chicken in a skillet or grill pan over medium heat until lightly browned and cooked through.
  • In a small saucepan whisk together peanut butter tamarind soy sauce lime juice honey garlic chili flakes and warm water until smooth and creamy.
  • Simmer the sauce briefly to meld flavors then adjust thickness with more water if needed.
  • Assemble bowls with rice lettuce cucumbers carrots and herbs.
  • Slice the cooked chicken and place on top.
  • Spoon the peanut tamarind sauce over the bowl before serving.

Notes

Tamarind adds Vietnamese sweet sour brightness that balances the richness of peanut butter.
Warm water helps the sauce emulsify into a smooth pourable consistency.
This bowl works well with grilled chicken tofu shrimp or roasted vegetables.
Add extra lime or herbs to keep the bowl fresh and clean.
Leftover sauce keeps refrigerated for up to five days.
Keyword peanut tamarind chicken, sweet sour chicken, tamarind sauce chicken, Vietnamese bowl recipe, Vietnamese chicken bowl