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Thai Peanut Chicken Buddha Bowl Recipe

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★★★★★

4.9 from 80 reviews

This Thai Peanut Chicken Buddha Bowl combines tender chicken breast sautéed in a creamy, tangy peanut sauce served over a bed of fluffy brown rice and fresh shredded red cabbage and carrot mix. This wholesome and flavorful bowl is perfect for a balanced lunch or dinner, offering a delicious fusion of Asian-inspired flavors with a satisfying crunch and juicy protein.

Ingredients

Scale

Chicken and Rice

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 cup uncooked brown rice
  • 1 tablespoon olive oil or sesame oil

Peanut Sauce

  • 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
  • 1/4 cup hot water (for thinning sauce)

Vegetables and Garnish

  • 2 cups shredded red cabbage and carrot mix
  • Chopped peanuts (optional, for garnish)
  • Fresh cilantro leaves (optional, for garnish)

Instructions

  1. Cook the base: Prepare the brown rice according to package directions, typically using a 1:2 rice-to-water ratio. Bring to a boil, then reduce to a simmer and cook until tender, about 40 minutes. Once cooked, fluff the rice and set aside.
  2. Prepare the peanut sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, fresh lime juice, honey, and 1/4 cup of hot water. Mix until smooth and creamy, adjusting with more hot water if the sauce is too thick. Reserve half of this sauce for drizzling later.
  3. Cook the chicken: Heat olive oil or sesame oil in a large skillet over medium-high heat. Add the cut chicken pieces and sauté for 5-7 minutes until cooked through and lightly browned. Pour the remaining half of the peanut sauce over the chicken, stirring continuously and cooking for an additional 2 minutes until the chicken is fully coated and the sauce is heated through.
  4. Assemble the bowls: Divide the cooked brown rice evenly among four bowls. On one side of each bowl, place a generous portion of the peanut sauce-coated chicken. On the other side, add the shredded cabbage and carrot mixture.
  5. Finish and serve: Drizzle the reserved peanut sauce over the chicken and vegetables in each bowl. Garnish with chopped peanuts and fresh cilantro if desired. Serve immediately for best texture and flavor.

Notes

  • Store the cooked chicken and rice in an airtight container in the refrigerator for up to 3 days; keep the shredded vegetables separate until ready to serve to maintain crunch.
  • When reheating, warm chicken and rice gently in a skillet over low heat with a splash of water or broth to prevent drying out, then drizzle with fresh peanut sauce.
  • Add chopped dry-roasted peanuts and fresh cilantro just before serving to enhance texture and flavor.
  • Use hot water when blending the peanut sauce if the peanut butter is stiff or refrigerated to help emulsify quickly.

Keywords: Thai Peanut Chicken, Buddha Bowl, Peanut Sauce, Brown Rice, Healthy Meal, Asian Inspired, Chicken Bowl, Easy Dinner

Find it online: https://biteandenjoy.com/thai-peanut-chicken-buddha-bowl-recipe/