Description
A vibrant and flavorful Thai Peanut Chicken Buddha Bowl featuring marinated and pan-cooked chicken served over a base of brown rice or quinoa with fresh vegetables and a creamy peanut sauce. This wholesome bowl offers a balance of sweet, spicy, and tangy flavors with a nutty richness, making it perfect for a healthy lunch or dinner.
Ingredients
Scale
For the chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp lime juice
- 1 tbsp neutral oil (canola, avocado, or vegetable)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- 1/2 tsp ground coriander (optional)
- 1/2 tsp smoked or sweet paprika
- 1/4 tsp black pepper
- 1/2 tsp salt (adjust to taste)
For the peanut sauce:
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 –2 tbsp lime juice (to taste)
- 1 –2 tbsp honey or maple syrup (to taste)
- 1 tbsp rice vinegar (or extra lime juice)
- 1 –2 tsp sriracha or chili garlic sauce (adjust to desired spice level)
- 1 clove garlic, finely minced or grated
- 1 tsp fresh ginger, finely grated
- 3 –5 tbsp warm water, to thin as needed
- 1 tsp sesame oil (optional, for extra flavor)
For the base and vegetables:
- 2 cups cooked brown rice, jasmine rice, or quinoa
- 1 cup shredded purple cabbage (or green cabbage)
- 1 cup shredded carrots (or matchstick-cut)
- 1 red bell pepper, thinly sliced
- 1 small cucumber, halved and thinly sliced
- 1 cup lightly steamed or microwaved edamame (shelled), peas, or broccoli florets
- 1 avocado, sliced or cubed
- 2 –3 green onions, thinly sliced
For garnish and serving:
- 1/4 cup roasted peanuts, roughly chopped
- Small handful fresh cilantro leaves, roughly chopped
- Lime wedges, for serving
- Toasted sesame seeds (optional)
- Extra sriracha or chili sauce, for drizzling (optional)
Instructions
- Marinate the chicken:
Place the chicken strips in a medium bowl. Add soy sauce, lime juice, neutral oil, sesame oil, minced garlic, grated ginger, ground coriander, paprika, black pepper, and salt. Toss well to coat all pieces evenly. Cover and let marinate for at least 15–20 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor. - Prepare the base (rice or grains):
If you do not already have cooked rice or quinoa, start cooking it now according to package instructions. When done, fluff with a fork and set aside, covered, to keep warm. For extra flavor, you can season the warm rice with a pinch of salt and a squeeze of lime juice. - Prep the vegetables and toppings:
Shred the cabbage and carrots (or cut into thin matchsticks). Thinly slice the red bell pepper and cucumber. Steam or microwave edamame, peas, or broccoli just until bright and tender-crisp; season lightly with salt. Slice or cube the avocado just before assembling to prevent browning. Slice the green onions and roughly chop the cilantro. Roughly chop the roasted peanuts. - Make the Thai-inspired peanut sauce:
In a medium bowl, add peanut butter, soy sauce, lime juice, honey or maple syrup, rice vinegar, sriracha or chili garlic sauce, minced garlic, grated ginger, and sesame oil (if using). Whisk until the mixture is thick and smooth. Add warm water 1 tablespoon at a time, whisking after each addition, until you reach a smooth, pourable consistency that still coats a spoon (typically 3–5 tablespoons). Taste and adjust by adding more lime, sweetener, soy sauce, or sriracha as desired. - Cook the chicken:
Heat a large skillet or nonstick pan over medium-high heat. When hot, add a small drizzle of oil if needed. Add the marinated chicken in a single layer, shaking off excess marinade to avoid overcrowding and steaming. Cook without moving for 2–3 minutes to develop some color; then flip and continue cooking for another 3–5 minutes, stirring occasionally, until the chicken is cooked through and lightly browned at the edges (internal temperature should reach 165°F / 74°C). Optional: During the last 1–2 minutes, add 2–3 tablespoons of the peanut sauce and toss to glaze the chicken. Remove from heat and let rest a couple of minutes. - Assemble the Buddha bowls:
Divide the warm rice or quinoa among 3–4 serving bowls. Arrange the shredded cabbage, carrots, bell pepper, cucumber, and edamame (or other veggies) in separate sections around each bowl to create a colorful, composed look. Add sliced or cubed avocado to each bowl. Top each bowl with a generous portion of the cooked chicken. - Add sauce and garnishes:
Drizzle each bowl with a generous amount of the peanut sauce. You can serve extra sauce on the side for those who want more. Sprinkle with chopped peanuts, green onions, cilantro, and toasted sesame seeds if using. Serve with lime wedges and extra sriracha for added brightness and heat. - For meal prep:
If preparing for lunches, divide the rice, chicken, and sturdy veggies (cabbage, carrots, bell pepper, edamame) into airtight containers. Pack avocado, peanut sauce, green onions, cilantro, and cucumber separately and add them just before eating to keep everything fresh. The cooked chicken and grains will usually keep well in the refrigerator for up to 3–4 days.
Notes
- Marinate the chicken for at least 15–20 minutes to enhance flavor, but longer (up to 4 hours) yields a deeper taste.
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust sriracha or chili sauce to control the heat level in the peanut sauce and dish.
- Slice or cube avocado just before serving to prevent browning.
- Cook rice or quinoa ahead of time to save prep time.
- For meal prep, keep fresh ingredients separate to maintain texture and flavor.
- Use neutral oils like canola or avocado oil for cooking to avoid overpowering flavors.
- If desired, add toasted sesame seeds as a garnish for extra flavor and crunch.
