Description
This Thai Peanut Chicken Buddha Bowl features tender, seasoned chicken, wholesome brown rice or quinoa, crisp fresh vegetables, and a creamy homemade peanut sauce. Finished with green onions and sesame seeds, it’s a flavorful, protein-packed meal perfect for lunch, dinner, or meal prep.
Ingredients
- 1 pound boneless, skinless chicken breast, sliced into 1/2-inch strips
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cups cooked brown rice or quinoa
- 1 cup carrots, julienned or shredded
- 1/2 cup English cucumber, thinly sliced
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup shelled edamame, cooked
- For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons warm water, or as needed
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Season the chicken: Place the sliced chicken in a bowl and season with garlic powder, ground ginger, salt, and black pepper. Let it rest for 5 minutes.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 3–4 minutes per side, or until golden and the thickest pieces reach an internal temperature of 165°F (74°C).
- Make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Gradually add the warm water, whisking until the sauce is smooth and pourable. Add more water if needed to reach your preferred consistency.
- Prepare the bowls: Divide the cooked brown rice or quinoa evenly among four bowls.
- Add the vegetables: Arrange the carrots, cucumber, red bell pepper, and cooked edamame in sections over the rice or quinoa.
- Add the chicken and sauce: Divide the cooked chicken among the bowls and drizzle each with the creamy peanut sauce.
- Garnish and serve: Sprinkle with chopped green onions and sesame seeds. Serve immediately with any remaining peanut sauce on the side.
Notes
- Meal prep: Store the cooked chicken, grains, vegetables, and peanut sauce separately in airtight containers in the refrigerator for up to 2 days for best quality. Refrigerate leftovers promptly.
- Protein alternatives: Substitute the chicken with cooked tofu, shrimp, or rotisserie chicken. Cook shrimp and tofu thoroughly before serving.
- Adjust the sauce: Add warm water gradually until the peanut sauce reaches your desired consistency.
- Grain options: Use brown rice or quinoa according to your preference.
- Gluten-free option: Use certified gluten-free tamari instead of soy sauce and check all packaged ingredients.
- Allergy note: This recipe contains peanuts and may contain soy and sesame. Avoid peanuts if you have a peanut allergy and choose an appropriate alternative sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: Asian, Thai