Name: Thai Peanut Chicken Buddha Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 (for cooking chicken); 3 cups cooked brown rice or quinoa (prepared according to package directions); 1 cup carrots (julienned or shredded); 1/2 cup English cucumber (sliced thin); 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 (to thin sauce); 2 green onions (chopped for garnish); 1 tbsp sesame seeds (for garnish)

This Thai Peanut Chicken Buddha Bowl is a delightful mix of flavors and textures. It’s creamy from the peanut sauce, fresh from the veggies, and tender from the chicken. Perfect for a family dinner or meal prep, this dish is simple and quick to whip up. Your loved ones will enjoy customizing their bowls just the way they like!

Why You Will Love This Thai Peanut Chicken Buddha Bowl

This recipe is not only tasty but also incredibly easy to make. It uses everyday ingredients you probably already have in your pantry. The whole family can enjoy it, and you can even prepare it in about 30 minutes. The colorful veggies make it visually appealing too! Plus, the creamy peanut sauce brings everything together beautifully.

How to Make Thai Peanut Chicken Buddha Bowl

Making this dish is straightforward. Start by marinating the chicken and cooking it until it’s golden brown. While that’s happening, whisk together the peanut sauce. Then, all you need to do is assemble everything in bowls. It’s that simple!

What You Need

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 (for cooking chicken)
3 cups cooked brown rice or quinoa (prepared according to package directions)
1 cup carrots (julienned or shredded)
1/2 cup English cucumber (sliced thin)
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 (to thin sauce)
2 green onions (chopped for garnish)
1 tbsp sesame seeds (for garnish)

Step-by-Step

Season the sliced chicken breast with garlic powder, ground ginger, salt, and black pepper. Let marinate for 5 minutes at room temperature.
Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
While chicken cooks, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Add warm water one tablespoon at a time until sauce coats the back of a spoon but still drizzles easily.
Divide cooked rice or quinoa among four serving bowls (about 3/4 cup per bowl). Create colorful sections with carrots, cucumber, red bell pepper, and edamame.
Top each bowl with sliced chicken (about 4 oz per serving) and drizzle 2-3 tablespoons of peanut sauce over everything. Garnish with chopped green onions and sesame seeds.

How to Serve Thai Peanut Chicken Buddha Bowl

This Buddha bowl is perfect as is, but you can also pair it with extra lime wedges for a zesty touch. Serve it with a side of steamed broccoli or a light salad for added freshness. It’s also great for meal prep; make extra for lunch the next day!

How to Store Thai Peanut Chicken Buddha Bowl

To keep your leftovers fresh, store them in an airtight container in the refrigerator. Enjoy them within 3–4 days for the best flavor. If you want to keep it longer, you can freeze the chicken and veggies separately. When reheating, try gently warming them on the stovetop or in the microwave until hot.

Recipe Tips

Cut the chicken into even pieces for uniform cooking.
Let the chicken rest for a few minutes after cooking to keep it juicy.
You can substitute tofu for chicken if you’re looking for a vegetarian option.
Use any veggies you like; snap peas, bell peppers, or even salad greens work well.
If you prefer a crunch, add crushed peanuts on top before serving.

Variations & Swaps

Try a spicy peanut sauce by adding a bit of sriracha or chili flakes.
For a lower-carb option, swap the rice or quinoa for cauliflower rice.
If you’re avoiding peanuts, you can use almond butter instead.

FAQs

Can I make this dish ahead of time?
Yes! You can prepare the chicken and sauce ahead of time. Just store them separately and assemble the bowls right before serving to keep the ingredients fresh.

Can I freeze leftovers?
You can freeze the chicken and the sauce, but it’s best to store the fresh veggies separately. Thaw in the fridge overnight before reheating.

How do I reheat this dish?
To reheat, warm in the microwave for 1-2 minutes or until heated through in a skillet on low heat. Stir occasionally to ensure even warming.

What can I substitute if I don’t have soy sauce?
You can use tamari for a gluten-free option or coconut aminos for a soy sauce alternative that’s lower in sodium.

What are some common mistakes to avoid?
One common mistake is overcooking the chicken. Use a meat thermometer to check for the right temperature. Also, be careful not to add too much water to the peanut sauce – it should coat the back of a spoon, not be too runny.