Description
A creamy and satisfying Thai peanut chicken Buddha bowl with hearty brown rice, crisp vegetables, and a zesty lime peanut sauce.
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
- 1 cup uncooked brown rice
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons fresh lime juice
- 2 tablespoons honey or maple syrup
- 2 cups shredded red cabbage and carrot mix
- 1 tablespoon olive oil or sesame oil
- 1/4 cup hot water (for sauce)
- Chopped peanuts and fresh cilantro (optional garnish)
Instructions
1. Cook brown rice according to package directions until tender, then set aside.
2. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and hot water until smooth. Reserve half for later.
3. Heat oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes until fully cooked and lightly browned.
4. Add half of the peanut sauce to the chicken and cook for 2 minutes, stirring until well coated and heated through.
5. Divide rice into bowls, top with peanut chicken and shredded cabbage mixture.
6. Drizzle with remaining peanut sauce and garnish with chopped peanuts and cilantro before serving.
Notes
Store chicken and rice in an airtight container for up to 3 days, keeping vegetables separate for best texture.
Reheat gently with a splash of water or broth to prevent drying.
Use hot water when mixing the peanut sauce for a smoother consistency.
Add extra toppings like peanuts and cilantro for enhanced texture and flavor.