Thai Peanut Chicken Buddha Bowl Recipe
A vibrant and nutritious Thai Peanut Chicken Buddha Bowl featuring tender chicken strips, fresh vegetables, and a creamy peanut sauce over brown rice or quinoa. This colorful and flavorful bowl is perfect for a healthy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
Chicken and Seasoning
- 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
Grains and Vegetables
- 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
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
Garnish
- 2 green onions, chopped
- 1 tbsp sesame seeds
Instructions
- Season the Chicken: In a bowl, season the sliced chicken breast with garlic powder, ground ginger, salt, and black pepper. Let it marinate for 5 minutes at room temperature to allow the flavors to infuse.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 3-4 minutes on each side until they are golden brown and cooked through, reaching an internal temperature of 165°F.
- Prepare the Peanut Sauce: While the chicken cooks, whisk together the creamy peanut butter, low-sodium soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Add warm water one tablespoon at a time until the sauce reaches a consistency that coats the back of a spoon but still drizzles easily.
- Assemble the Bowls: Divide the cooked brown rice or quinoa into four serving bowls, about 3/4 cup per bowl. Arrange the carrots, cucumber, red bell pepper, and edamame in colorful sections over the grains.
- Add Chicken and Sauce: Top each bowl with about 4 oz of sliced chicken. Drizzle 2-3 tablespoons of the peanut sauce over the entire bowl to bring all elements together.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the top for added flavor and texture. Serve immediately and enjoy your Thai Peanut Chicken Buddha Bowl.
Notes
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Use quinoa instead of brown rice for a higher protein option.
- Adjust the amount of honey in the peanut sauce to your preferred sweetness level.
- Store leftover sauce separately to prevent the grains from becoming soggy.
- This dish can be served warm or at room temperature, making it ideal for meal prep.
Keywords: Thai Peanut Chicken, Buddha Bowl, Healthy Bowl, Peanut Sauce, Chicken Recipe, Quick Dinner, Brown Rice Bowl, Quinoa Bowl
Find it online: https://tastewithamy.com/thai-peanut-chicken-buddha-bowl-recipe/
