Thai Peanut Chicken Buddha Bowl

This Thai Peanut Chicken Buddha Bowl is my go-to when I want something healthy that actually tastes amazing. It’s loaded with tender chicken, crispy vegetables, and the most incredible peanut sauce that ties everything together. I started making these bowls when I needed quick, protein-packed meals that didn’t feel boring.

I still remember the first time I threw together a peanut sauce with what I had on hand – peanut butter, soy sauce, and a squeeze of honey. The result was a colorful, satisfying bowl that disappeared fast. Now it’s become my favorite meal prep recipe because it holds up beautifully in the fridge. This high protein Buddha bowl is perfect for lunch or dinner, and you can customize it with whatever vegetables you have on hand. The Thai-inspired peanut sauce brings sweet, savory, and slightly spicy flavors that make this healthy chicken bowl incredibly satisfying.

What You’ll Need for Your Buddha Bowl

I always use creamy peanut butter for the sauce because it creates the smoothest texture. If you have a peanut allergy, almond butter works beautifully as a substitute. Here’s everything you need:

For the chicken:

• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 1 tbsp (15ml) soy sauce
• 1 tsp (5ml) sesame oil
• 1 clove garlic, minced
• 1 tsp (5g) fresh ginger, grated
• 1 tbsp (15ml) cooking oil (vegetable or avocado oil)

For the peanut sauce:

• 1/4 cup (60g) creamy peanut butter
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tbsp (15ml) honey or maple syrup
• 1 tsp (5ml) sesame oil
• 1 clove garlic, minced
• 1-2 tbsp (15-30ml) water, to thin
• 1/2 tsp (2.5g) red pepper flakes (optional)

For the bowls:

• 2/3 cup (130g) uncooked quinoa or brown rice (yields 2 cups cooked)
• 2 cups (300g) shredded cabbage (or pre-shredded coleslaw mix)
• 1 cup (150g) shredded carrots
• 1 cup (150g) edamame, shelled
• 1 cucumber, sliced (seeds removed if watery)
• 1/2 cup (75g) roasted peanuts, chopped
• 2 green onions, sliced
• Fresh cilantro, for garnish

Pro tip: I prefer using pre-shredded coleslaw mix to save time on vegetable prep. It’s a total game changer for busy weeknights.

How to Make This Thai-Inspired Chicken Bowl

I recommend having all your ingredients prepped before you start cooking. Cook your quinoa or rice first so it has time to cool slightly while you prepare everything else.

Step 1: In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, sesame oil, minced garlic, and grated ginger. Mix well and let marinate for 15-20 minutes at room temperature while you prep the other components. For food safety, don’t marinate longer than 30 minutes at room temperature.

Step 2: While the chicken marinates, prepare your peanut sauce. In a small bowl, whisk together the peanut butter, 2 tbsp soy sauce, rice vinegar, honey, sesame oil, minced garlic, and red pepper flakes until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the sauce has a consistency similar to heavy cream (thin enough to drizzle but thick enough to cling to vegetables).

Step 3: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of cooking oil and swirl to coat the pan. Add the marinated chicken in a single layer (don’t overcrowd the pan) and cook without stirring for 2-3 minutes until the bottom develops a golden-brown crust. Stir and continue cooking for another 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. The chicken should look caramelized and slightly crispy on the edges.

Step 4: While the chicken cooks, prepare your bowl components. Divide the cooked quinoa or brown rice among four serving bowls as your base. Arrange the shredded cabbage, shredded carrots, edamame, and sliced cucumber in separate sections on top of the grains for that classic Buddha bowl presentation.

Step 5: Top each Thai Peanut Chicken Buddha Bowl with the cooked chicken pieces. Drizzle generously with the peanut sauce (about 2-3 tablespoons per bowl). Garnish with chopped roasted peanuts, sliced green onions, and fresh cilantro leaves.

Perfect Pairings for Your Buddha Bowl

This Thai Peanut Chicken Buddha Bowl is incredibly satisfying on its own, but these sides complement it beautifully.

Spring Rolls: Fresh spring rolls with shrimp or vegetables add extra crunch and continue the Thai-inspired theme. They’re light enough not to overwhelm the bowl but add variety to your meal.

Miso Soup: A warm cup of miso soup provides a comforting contrast to the cool, crispy vegetables in your Buddha bowl. The umami flavors complement the peanut sauce perfectly.

Sesame Edamame: Extra steamed edamame tossed with sesame oil and sea salt boosts the protein content even more and adds a simple, tasty side that takes minutes to prepare.

Asian Cucumber Salad: A tangy cucumber salad with rice vinegar and sesame seeds provides refreshing acidity that balances the rich peanut sauce.

More High-Protein Bowl Recipes You’ll Love

These Thai-inspired flavors pair beautifully with other protein-packed bowl recipes that make meal prep easy and delicious. For another Asian-inspired option, try the Sweet Chili Chicken Bowl which features similar fresh vegetables with a sweet and tangy glaze. The Best Sweet Chili Chicken Bowl is another fantastic variation that brings together crispy chicken and vibrant vegetables.

If you love Buddha bowls, the Thai Peanut Sweet Potato Buddha Bowl offers a vegetarian twist with roasted sweet potatoes that complement the peanut sauce beautifully. For a completely different flavor profile with similar nutritional benefits, the Maple Dijon Chicken Roasted Sweet Potato Bowls and Maple Dijon Chicken Sweet Potato Bowls bring autumn-inspired flavors with the same satisfying grain-and-protein base.

Keeping Your Buddha Bowl Fresh

Store the components of your Thai Peanut Chicken Buddha Bowl separately in airtight containers in the refrigerator for up to 4 days. I recommend keeping the peanut sauce in a small jar so you can shake it before using, as it may thicken slightly when cold. Just add a teaspoon of warm water and shake to restore the pourable consistency.

When you’re ready to eat, you can warm the chicken and quinoa in the microwave for 1-2 minutes or enjoy them at room temperature. The vegetables taste best cold and crisp. Add fresh peanut sauce right before serving for the best flavor and texture.

For meal prep, I portion everything into glass containers on Sunday and grab one each day for lunch. You can freeze the cooked chicken and quinoa separately in freezer-safe containers for up to 3 months, though I don’t recommend freezing the fresh vegetables or peanut sauce.

Your Buddha Bowl Questions Answered

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