Whenever I think about a comforting meal that brings my family together, I can’t help but smile and remember the times we’ve gathered around the table for a Thai Peanut Chicken Buddha Bowl. The first time I made this dish, I was trying to impress my kids after a long week, and they were instantly hooked! The blend of flavors and the colorful presentation made it feel like a special occasion, even on a regular Tuesday night. Plus, the aroma of the peanut sauce wafting through the house was enough to draw everyone in.
This Thai Peanut Chicken Buddha Bowl is not just a feast for the senses; it's also a healthy and vibrant meal that’s perfect for any season! Whether it’s a warm summer night or a cozy winter evening, this bowl is a winner. It’s a delightful mix of fresh veggies, tender chicken, and that oh-so-rich peanut sauce that just makes everything better. Trust me, once you make this, you’ll want it in your regular rotation!
Why You’ll Love "Thai Peanut Chicken Buddha Bowl"
- Quick prep and cook time — ready in just 30 minutes!
- Simple ingredients — you likely have most of them on hand.
- Family-friendly — perfect for picky eaters with customizable toppings.
- Healthy and nutritious — packed with protein and fresh veggies.
- Great for meal prep — make a big batch for easy lunches all week.
- Deliciously satisfying — the creamy peanut sauce takes it over the top!
Ingredients You’ll Need
Chicken and Seasonings
- 1 lb boneless skinless chicken breast, sliced into ½-inch strips
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil (for cooking chicken)
Vegetables and Garnishes
- 3 cups cooked brown rice or quinoa, prepared according to package directions
- 1 cup carrots, julienned or shredded
- ½ cup English cucumber, sliced thin
- ¼ cup red bell pepper, thinly sliced
- 1 cup edamame, shelled and cooked
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Peanut Sauce Ingredients
- ⅓ cup creamy peanut butter
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoon warm water (to thin sauce)
Step-by-Step Instructions
Prepare the Chicken
- Heat the olive oil in a large pan over medium heat until it shimmers.
- While the oil is heating, season the chicken strips with garlic powder, ground ginger, salt, and black pepper. Make sure every piece is coated well.
- Once the oil is hot, carefully add the seasoned chicken to the pan in a single layer. Cook for about 6-8 minutes, turning occasionally, until the chicken is browned and cooked through (no pink in the center!).
- Remove the chicken from the pan and set it aside to rest for a few minutes. This helps keep it juicy!
Make the Peanut Sauce
- In a medium bowl, add the creamy peanut butter. It’s best if it’s at room temperature to mix easily!
- Pour in the low-sodium soy sauce, rice vinegar, honey, and sesame oil.
- Using a whisk, mix everything together until smooth and creamy. If it’s too thick, gradually add the warm water, mixing until you reach your desired consistency. It should be pourable but still thick enough to coat the chicken.
Assemble the Buddha Bowl
- Grab your favorite serving bowls and start with a base of cooked brown rice or quinoa. Scoop about ¾ cup into each bowl.
- Next, layer the cooked chicken over the rice or quinoa. I like to spread it out so everyone gets a bit of chicken in every bite!
- Add the julienned carrots, sliced cucumber, red bell pepper, and cooked edamame on top of the chicken. You can be as creative as you like with the arrangement — make it colorful!
- Drizzle the homemade peanut sauce generously over each bowl. Don’t be shy with it; this is where the magic happens!
- Finally, garnish with chopped green onions and a sprinkle of sesame seeds for that extra crunch and flavor. Serve immediately, or let it cool for a refreshing meal later!
Variations
- Swap chicken for tofu or tempeh for a vegetarian option.
- Add seasonal veggies like bell peppers or snap peas for freshness.
- Try using zoodles (zucchini noodles) instead of rice for a lighter version.
- For a spicy kick, mix in some sriracha or chili flakes to the peanut sauce.
- Make it a meal prep favorite by portioning into jars for grab-and-go lunches!
Serving and Storage Tips
Serving
Serve your Thai Peanut Chicken Buddha Bowl warm or cold for a delightful experience. Pair it with a side of fresh lime wedges to squeeze over the top, enhancing those vibrant flavors. This dish is also great for entertaining — set up a DIY bowl station where guests can customize their toppings!
Storage
Store any leftovers in airtight containers in the fridge for up to 3 days. To keep the ingredients fresh, keep the peanut sauce separate until ready to eat. You can also freeze the chicken and sauce for up to 3 months, but add fresh veggies when reheating to maintain their crunch!
Helpful Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Feel free to use cooked rotisserie chicken for a quicker option.
- Add chopped cilantro or mint for an extra burst of freshness.
- Adjust the sweetness of the peanut sauce by adding more or less honey, based on your taste.
- This recipe is gluten-free as long as you use tamari instead of soy sauce.
Frequently Asked Questions
Can I freeze the Thai Peanut Chicken Buddha Bowl?
Yes, you can! The chicken and peanut sauce freeze well for up to 3 months. Just make sure to store them in airtight containers. Add fresh veggies only when you’re ready to enjoy, as they don’t freeze well.
What can I use instead of chicken?
You can easily swap chicken for tofu, tempeh, or even chickpeas for a vegetarian or vegan option. Just ensure that whatever protein you choose is cooked through, and it will still soak up that delicious peanut sauce beautifully!
How do I adjust the peanut sauce thickness?
If your peanut sauce is too thick, simply whisk in more warm water, a tablespoon at a time, until you reach your desired consistency. If it's too thin, you can add a little more peanut butter to thicken it up!
Final Thoughts
I hope you’re as excited to make this Thai Peanut Chicken Buddha Bowl as I am to share it with you! It’s such a delightful, colorful dish that brings everyone together, and I promise it’ll become a favorite in your home too. Don’t hesitate to make it your own — tweak the veggies, play with the peanut sauce, and have fun with it! Remember, cooking is all about joy and creativity. So gather your loved ones, whip up this bowl, and enjoy the laughter and deliciousness that follows. You’ve got this, and I can’t wait to hear how it turns out!
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Thai Peanut Chicken Buddha Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A nutritious and flavorful Thai Peanut Chicken Buddha Bowl.
Ingredients
- 1 lb boneless skinless chicken breast sliced into ½-inch strips
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil for cooking chicken
- 3 cups cooked brown rice or quinoa prepared according to package directions
- 1 cup carrots julienned or shredded
- ½ cup English cucumber sliced thin
- ¼ cup red bell pepper thinly sliced
- ¼ cup edamame shelled and cooked
- ⅓ 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
- 2 green onions chopped for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Season chicken with garlic powder, ginger, salt, and black pepper.
- Add chicken to the pan and cook until browned and cooked through, about 6-8 minutes.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and warm water until smooth.
- In serving bowls, layer cooked brown rice or quinoa, cooked chicken, carrots, cucumber, red bell pepper, and edamame.
- Drizzle peanut sauce over the bowls.
- Garnish with green onions and sesame seeds.
Notes
- This bowl can be served warm or cold.
- Substitute chicken with tofu for a vegetarian option.
- Adjust peanut sauce thickness by adding more or less water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Thai Peanut Chicken Buddha Bowl, healthy bowl, chicken recipe, peanut sauce
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