Thai Peanut Chicken Buddha Bowl
This Thai Peanut Chicken Buddha Bowl features tender chicken, fresh vegetables, and a creamy peanut sauce, served over brown rice or quinoa.
Equipment
- Skillet
- Bowls
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breast sliced into ½-inch strips
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil for cooking chicken
For the Bowl
- 3 cups cooked brown rice or quinoa prepared according to package directions
- 1 cup carrots julienned or shredded
- ½ cup English cucumber sliced thin
- ¼ cup red bell pepper thinly sliced
- ¼ cup edamame shelled and cooked
For the Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoon warm water to thin sauce
For Garnish
- 2 green onions chopped
- 1 tablespoon sesame seeds for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken and season with garlic powder, ginger, salt, and black pepper. Cook until chicken is no longer pink in the center.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and warm water until smooth. Adjust consistency as needed.
- Assemble bowls by placing cooked rice or quinoa at the bottom, followed by cooked chicken, carrots, cucumber, bell pepper, and edamame. Drizzle with peanut sauce and garnish with green onions and sesame seeds.
Notes
You can substitute chicken with tofu for a vegetarian option. Adjust the vegetables based on your preference.