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Thai Peanut Chicken Buddha Bowl

Thai Peanut Chicken Buddha Bowl with quinoa, shredded cabbage, carrots, edamame, and peanut sauce
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A delicious and nutritious meal packed with protein, fresh vegetables, and flavorful peanut sauce. Perfect balance of sweet, savory, and spicy flavors.

Ingredients

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

Instructions

  1. In a medium bowl, combine chicken pieces with 1 tbsp soy sauce, sesame oil, garlic, and ginger. Let marinate for 15-20 minutes at room temperature.
  2. In a small bowl, whisk together peanut butter, 2 tbsp soy sauce, rice vinegar, honey, sesame oil, garlic, and red pepper flakes. Add water 1 tablespoon at a time until sauce reaches heavy cream consistency.
  3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon cooking oil and swirl to coat. Add marinated chicken in single layer and cook 2-3 minutes without stirring until golden-brown. Stir and continue cooking 4-5 minutes until chicken reaches 165°F internal temperature.
  4. Divide cooked quinoa or rice among four serving bowls as the base layer.
  5. Arrange shredded cabbage, shredded carrots, edamame, and sliced cucumber in separate sections on top of the grains.
  6. Add cooked chicken to each bowl. Drizzle with peanut sauce and garnish with chopped peanuts, green onions, and fresh cilantro.

Notes

  • Store components separately in airtight containers for up to 4 days. Keep peanut sauce separate until ready to serve.
  • Use pre-shredded coleslaw mix to save prep time. Cut chicken into uniform bite-sized pieces for even cooking.
  • Substitute tofu, shrimp, or beef for chicken. Use almond butter or sunflower seed butter for nut-free version.
  • Cook quinoa or rice first so it has time to cool while preparing other components.

Nutrition

Find it online: https://www.benefitiany.com/thai-peanut-chicken-buddha-bowl/