Name: Thai Peanut Chicken Buddha Bowl Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
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; 1 tbsp sesame seeds

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Introduction

This Thai Peanut Chicken Buddha Bowl is a vibrant, wholesome meal packed with fresh vegetables, tender chicken, and a creamy peanut sauce that ties it all together. It’s perfect for a nutritious lunch or dinner that’s both satisfying and easy to prepare.

A white bowl on a white marbled surface holds a colorful dish with multiple layers. The bottom layer is white rice, topped with grilled chicken slices that are golden brown with some char marks in the middle. Above and around the chicken are thinly sliced bright green cucumbers and orange shredded carrots. Crushed light brown nuts and chopped green onions are scattered over the chicken. A small white cup with creamy light brown sauce sits in the top right corner inside the bowl. The whole dish looks fresh, colorful, and well arranged. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Season the sliced chicken breast with garlic powder, ground ginger, salt, and black pepper. Let it marinate for 5 minutes at room temperature.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
Step 3: While the 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 the sauce coats the back of a spoon but still drizzles easily.
Step 4: Divide the cooked rice or quinoa among four serving bowls (about 3/4 cup per bowl). Arrange carrots, cucumber, red bell pepper, and edamame in colorful sections on top.
Step 5: Top each bowl with sliced chicken (approximately 4 oz per serving) and drizzle 2-3 tablespoons of peanut sauce over everything. Garnish with chopped green onions and sesame seeds before serving.

Tips & Variations

Substitute chicken with tofu or shrimp for a different protein option.
Add fresh lime juice to the peanut sauce for extra zing.
Use cauliflower rice for a low-carb base instead of brown rice or quinoa.
Toast the sesame seeds lightly to enhance their nutty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the peanut sauce separate if possible to prevent the vegetables and rice from becoming soggy. Reheat the bowl gently in the microwave or on the stovetop and drizzle with fresh sauce before serving.

How to Serve

A white bowl filled with a base layer of white rice, topped with grilled chicken slices arranged in the center with a golden-brown charred texture, drizzled with a creamy light brown sauce and sprinkled with chopped green onions and crushed peanuts. On the left side, thin cucumber slices with a fresh green color and a few peanuts on top, while on the far left, shredded bright orange carrots add a vibrant contrast. On the right side, more fresh cucumber slices arranged in a circular flower pattern, and a small round white bowl filled with creamy light brown sauce sits at the back. All is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply replace the chicken with firm tofu, tempeh, or cooked shrimp for a vegetarian or pescatarian option. Adjust cooking times accordingly.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. Cooking it over medium-high heat helps ensure a nice sear while keeping it juicy inside.