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Thai Peanut Chicken Buddha Bowl

Thai Peanut Chicken Buddha Bowl

A high-protein Thai peanut chicken buddha bowl with tender seasoned chicken, homemade creamy peanut sauce, and fresh colorful vegetables ready in just 20 minutes. Delivers over 30 grams of protein per serving and tastes better than takeout.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Thai
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast sliced into 1/2-inch strips against the grain
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for cooking
  • 3 cups cooked brown rice or quinoa prepared according to package directions, about 3/4 cup per bowl
  • 1 cup carrots julienned or shredded
  • 1/2 cup English cucumber thinly sliced
  • 1/4 cup red bell pepper thinly sliced
  • 1/4 cup edamame shelled and cooked
  • 1/3 cup creamy peanut butter natural preferred with no added sugar
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 tbsp warm water add one tablespoon at a time to reach drizzleable consistency
  • 2 green onions chopped, for garnish
  • 1 tbsp sesame seeds toasted preferred, for garnish

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • Knife and cutting board

Method
 

  1. Season the sliced chicken strips with garlic powder, ground ginger, salt, and black pepper. Let rest at room temperature for 5 minutes to allow seasoning to absorb into the meat.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken strips in a single layer without crowding and cook for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F.
  3. While chicken cooks, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Add warm water one tablespoon at a time until sauce drizzles easily from a spoon. If sauce thickens as it sits, whisk in a small splash more warm water.
  4. Divide cooked rice or quinoa among four bowls, about 3/4 cup per bowl. Arrange carrots, cucumber, red bell pepper, and edamame in sections. Top with sliced chicken, about 4 oz per serving, drizzle with 2 to 3 tablespoons of peanut sauce, and garnish with green onions and sesame seeds. Serve immediately.

Notes

Slice chicken against the grain for most tender results. Always cook to 165 degrees F internal temperature. Add warm water to sauce gradually to avoid over-thinning. Do not use cold water as it can cause peanut butter to seize. Store all components separately in airtight containers for up to 2 days. Peanut sauce keeps separately for up to 5 days. Reheat chicken only and serve vegetables cold or at room temperature.