Thai Peanut Chicken Buddha Bowl
A delightful mix of flavors and textures with creamy peanut sauce, fresh veggies, and tender chicken, perfect for family dinners or meal prep.
Ingredients
For the Chicken
- 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
For the Bowl
- 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
For the Peanut Sauce
- 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
For Garnish
- 2 green onions chopped for garnish
- 1 tbsp sesame seeds for garnish
Instructions
Preparation
- 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.
Assembly
- 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.
Notes
This Buddha bowl is great for meal prep; make extra for lunch the next day. You can also serve it with extra lime wedges or a light salad for added freshness.