Description
High protein Buddha bowl with tender seasoned chicken, homemade creamy peanut sauce, and fresh vegetables—perfect for lunch or dinner.
Ingredients
- 1 lb boneless skinless chicken breast, sliced into 1/2-inch strips
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp 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 edamame, shelled and cooked
- 1/3 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tbsp warm water
- 2 green onions, chopped
- 1 tbsp sesame seeds
Instructions
- Season chicken with garlic powder, ginger, salt, and black pepper. Let rest for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and fully cooked.
- Whisk peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Add warm water gradually until smooth and pourable.
- Divide rice or quinoa among four bowls and arrange vegetables in sections.
- Top with chicken, drizzle peanut sauce, and garnish with green onions and sesame seeds.
Notes
Store components separately in airtight containers for up to 2 days. Ideal for meal prep. Substitute chicken with tofu, shrimp, or rotisserie chicken if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: Asian, Thai