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Thai Peanut Chicken Buddha Bowl

A vibrant thai peanut chicken buddha bowl featuring crispy chicken, quinoa, broccoli, carrots, peppers, and peanut sauce.
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Make this flavorful Thai Peanut Chicken Buddha Bowl for a healthy weeknight dinner. It features tender chicken, fresh vegetables, and a simple, homemade peanut sauce.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 cup dry quinoa or brown rice
  • 2 cups water or broth
  • 1 head broccoli, cut into florets
  • 1 large carrot, thinly sliced or shredded
  • 1 red bell pepper, sliced
  • 1/2 cup shelled edamame (frozen is fine)
  • 2 green onions, sliced for garnish
  • 1/4 cup chopped peanuts for garnish
  • For the Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
  • 3–5 tablespoons hot water, to thin

Instructions

  1. Cook the grain: Combine quinoa or rice with water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer according to package directions until liquid is absorbed. Fluff with a fork when done.
  2. Prepare the chicken: Season chicken pieces lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, turning occasionally, until fully cooked through and lightly browned. Set aside.
  3. Steam or blanch vegetables: Steam broccoli florets until tender-crisp (about 4 minutes). If using frozen edamame, cook according to package directions. Keep carrots and bell peppers raw for crunch.
  4. Make the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and sriracha. Add hot water one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency.
  5. Assemble the bowls: Divide the cooked grain among four bowls. Arrange portions of the cooked chicken, steamed broccoli, raw carrots, raw bell pepper, and edamame neatly over the grain base.
  6. Serve: Drizzle a generous amount of the homemade peanut sauce over all the components in each bowl. Garnish with sliced green onions and chopped peanuts.

Notes

  • For a vegetarian option, substitute the chicken with 1 block (14 oz) extra-firm tofu, pressed, cubed, and pan-fried until golden brown.
  • To make this gluten free, use tamari instead of soy sauce in the peanut sauce.
  • This recipe works well for meal prep chicken bowls; store the sauce separately and add just before serving.

Nutrition

Find it online: https://cravybite.link/thai-peanut-chicken-buddha-bowl-recipe/