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Thai peanut chicken buddha bowl with golden seared chicken breast strips, julienned carrots, cucumber, edamame, and creamy peanut sauce over brown rice

Thai Peanut Chicken Buddha Bowl

A high-protein Thai-inspired buddha bowl with tender seasoned chicken, homemade creamy peanut sauce, and colorful fresh vegetables served over brown rice or quinoa. Delivers over 30 grams of protein per serving and comes together in 20 minutes.
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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 use tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 tbsp warm water added one tablespoon at a time, always use warm not cold
  • 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 sliced chicken strips with garlic powder, ground ginger, salt, and black pepper. Let sit at room temperature for 5 minutes to allow flavors to penetrate the meat.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken 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 with no pink remaining.
  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, whisking after each addition, until sauce drizzles easily from a spoon. If sauce gets too thin, let sit 2 to 3 minutes to thicken naturally.
  4. Divide cooked rice or quinoa among four bowls, about 3/4 cup per bowl. Arrange carrots, cucumber, red bell pepper, and edamame in separate sections around the base.
  5. Top each bowl with sliced chicken, about 4 oz per serving. Drizzle with 2 to 3 tablespoons of peanut sauce. Garnish with chopped green onions and sesame seeds. Serve immediately for best texture.

Notes

Slice chicken against the grain for most tender results. Do not skip the 5-minute seasoning rest. Always use warm water when thinning the peanut sauce to prevent seizing. Store all components separately 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. Swap soy sauce for tamari to make gluten-free.