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Thai Peanut Chicken Buddha Bowl

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A vibrant, wholesome Buddha bowl featuring lean chicken, nutritious veggies, and a creamy peanut sauce.

Ingredients

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  • 1 lb boneless skinless chicken breast (sliced into 1/2-inch strips)
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for cooking chicken)
  • 3 cups cooked brown rice or quinoa
  • 1 cup carrots (julienned or shredded)
  • 1/2 cup English cucumber (sliced thin)
  • 1/4 cup red bell pepper (thinly sliced)
  • 1/4 cup edamame (shelled and cooked)
  • 1/3 cup creamy peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 tbsp warm water (to thin sauce)
  • 2 green onions (chopped for garnish)
  • 1 tbsp sesame seeds (for garnish)

Instructions

  1. Season the sliced chicken breast with garlic powder, ground ginger, salt, and black pepper. Let it marinate for about 5 minutes.
  2. Heat olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 3-4 minutes on each side until golden and fully cooked.
  3. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Gradually add warm water until desired sauce consistency is achieved.
  4. Assemble the bowls by dividing cooked brown rice or quinoa among serving bowls and arranging the veggies over the grains in colorful sections.
  5. Once the chicken is cooked, place the strips on top of the veggies and drizzle with peanut sauce.
  6. Garnish with chopped green onions and sesame seeds. Serve and enjoy!

Notes

For the best flavor, allow chicken to marinate longer. Fresh, seasonal veggies will enhance the dish’s taste.

Find it online: https://www.cookiva.net/thai-peanut-chicken-buddha-bowl/