Introduction

This Thai Peanut Chicken Buddha Bowl is a vibrant, satisfying meal perfect for busy weeknights or meal prep. Featuring tender chicken coated in a creamy peanut sauce, fresh shredded veggies, and nutty brown rice, it balances flavors and textures effortlessly.

A white bowl holds a fresh layered dish starting with a base of white rice at the bottom. On top, there are grilled tofu chunks with charred edges arranged diagonally across the bowl, drizzled with a creamy orange sauce and sprinkled with chopped green onions. To the left, there are thin cucumber slices fanned out with more of the orange sauce drizzled over them. Behind the tofu, there are bright orange shredded carrots. A small white bowl filled with thick peanut sauce sits near the carrots. The dish is garnished with crushed peanuts and additional green onions on the rice and tofu. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Cook the base. Prepare the 1 cup of brown rice according to package directions (typically 1 part rice to 2 parts water) and let it simmer until tender, usually about 40 minutes. Set the cooked rice aside while preparing the other components.
Step 2: Prepare the peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and 1/4 cup of hot water until the mixture is smooth and creamy. Taste and adjust consistency if necessary, adding more water if the sauce is too thick. Reserve half of the finished sauce for drizzling later.
Step 3: Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 5-7 minutes until they are cooked through and lightly browned. Pour the non-reserved half of the peanut sauce over the chicken and cook for 2 minutes, stirring continuously until the chicken is fully coated and the sauce is heated through.
Step 4: Assemble the bowls. Divide the cooked brown rice evenly among 4 large serving bowls. Place a generous portion of the sauced peanut chicken on one side of the rice and arrange a portion of the shredded cabbage and carrot mixture on the other side.
Step 5: Finish and serve. Drizzle the remaining reserved peanut sauce over the chicken and vegetables in each bowl. Garnish the bowls with chopped peanuts and fresh cilantro (optional) before serving immediately.

Tips & Variations

Use truly hot water when mixing the peanut sauce if your peanut butter is stiff or refrigerated to help emulsify the sauce smoothly.
Keep the shredded vegetables separate until serving to maintain their crunch and freshness.
Add a sprinkle of chopped dry-roasted peanuts and fresh cilantro just before serving for added texture and brightness.
Swap brown rice for quinoa or cauliflower rice for a different texture or lower-carb option.

Storage

Store the sauced chicken and rice base in an airtight container for up to 3 days in the refrigerator. Keep the shredded vegetables separate until ready to serve. When reheating, warm the chicken and rice gently in a skillet over low heat, adding a splash of water or broth to keep the rice moist. Drizzle the reserved peanut sauce fresh over the bowls just before serving.

How to Serve

A bowl filled with cooked white rice as the bottom layer, topped with grilled, browned tofu cubes arranged in a slight line on one side, drizzled with a creamy orange sauce. To the left of the tofu, thin cucumber slices are neatly placed, also drizzled with sauce. On the far side of the bowl behind the tofu, there is a small pile of shredded carrots, and to the right of the tofu is a sprinkle of crushed peanuts mixed with green chopped scallions spread over the rice. A small white cup filled with more creamy orange sauce sits inside the bowl next to the carrots. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter alternatives for this recipe?

Yes, you can substitute peanut butter with almond butter or sunflower seed butter for a different flavor or to accommodate allergies. The texture and creaminess will remain similar.

Is this recipe suitable for meal prep?

Absolutely. The components store well separately, making it an excellent option for preparing meals ahead. Just assemble and garnish when ready to eat for best freshness.