Description
This Thai Peanut Chicken Buddha Bowl is a nourishing and vibrant meal that brings together tender chicken, fluffy rice, crisp vegetables, and a creamy peanut sauce for a delightful balance of flavors and textures. Ideal for weeknights, it’s a wholesome, flavorful dish that’s as satisfying as it is healthy.
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon soy sauce (low sodium, if desired)
1 tablespoon rice vinegar
1 teaspoon grated ginger
1 teaspoon minced garlic
1 cup uncooked jasmine or brown rice
2 tablespoons unsalted creamy peanut butter
2 tablespoons soy sauce (low sodium recommended)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1 lime, juiced
¼ teaspoon grated ginger
2 cups shredded carrots
1 cup shredded purple cabbage
½ cup cucumber, sliced or julienned
1 avocado, sliced
1 cup cooked edamame
Toasted sesame seeds and chopped cilantro or green onions for garnish
Water for cooking rice
Instructions
In a bowl, combine soy sauce, rice vinegar, ginger, and garlic. Add the chicken pieces and marinate for at least 15 minutes.
Preheat a large skillet or wok over medium-high heat. Add a drizzle of oil and cook the marinated chicken until browned and cooked through. Remove and set aside.
Cook the rice according to package instructions. Fluff with a fork and keep warm.
To make the peanut sauce, in a blender or small mixing bowl, combine peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, and ginger. Whisk or blend until smooth. Adjust consistency with a splash of water if needed.
To assemble the bowls, place a base of cooked rice in the center. Add the shredded carrots, cabbage, cucumber, avocado, and edamame around the rice or over it.
Spoon the peanut sauce over the vegetables and chicken. Top with cooked chicken pieces and garnish with sesame seeds, cilantro, or green onions.
Serve immediately.
Notes
For a vegan version, substitute chicken with tofu or tempeh and use maple syrup in the sauce.
Feel free to swap or add different vegetables such as bell peppers or snap peas.
The peanut sauce can be made ahead of time and refrigerated for up to 2 days.
For extra crunch, add chopped peanut brittle or toasted nuts on top.