Description
This vibrant and flavorful Buddha bowl brings together tender chicken, crisp vegetables, and a creamy Thai peanut sauce over a bed of rice. Perfect for a quick weeknight dinner, meal prep, or a nourishing lunch, it’s packed with nutrients, colors, and textures that make every bite satisfying. Inspired by traditional Thai flavors, this dish balances sweet, salty, tangy, and slightly spicy notes in a simple, approachable way.
Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts, cut into bite-sized pieces
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon paprika
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Salt and black pepper, to taste
For the Peanut Sauce:
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1/3 cup creamy peanut butter
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon honey or maple syrup
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1 tablespoon lime juice
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1 teaspoon sesame oil
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1 teaspoon sriracha or chili paste (optional, for heat)
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2–4 tablespoons warm water, to thin the sauce as needed
For the Buddha Bowl:
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2 cups cooked jasmine or brown rice
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1 cup shredded carrots
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1 cup cucumber, sliced into thin strips
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1 cup red bell pepper, thinly sliced
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1 cup steamed broccoli florets
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1/4 cup fresh cilantro, chopped
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2 tablespoons roasted peanuts, roughly chopped
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Lime wedges, for garnish
Instructions
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Season the chicken pieces with garlic powder, paprika, salt, and black pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until golden brown and cooked through, about 6–8 minutes. Remove from heat and set aside.
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In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, and sriracha. Gradually add warm water until the sauce reaches a smooth, pourable consistency. Adjust seasoning as needed.
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Shred the carrots, slice the cucumber and red bell pepper, and steam the broccoli until tender but still crisp. Optionally, toss broccoli with a pinch of salt and a drizzle of sesame oil.
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Assemble bowls with a base of rice, then arrange chicken and vegetables on top. Drizzle generously with peanut sauce.
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Garnish with chopped roasted peanuts, fresh cilantro, and lime wedges. Serve immediately or assemble later for meal prep.
Notes
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Adjust peanut sauce thickness by adding more or less water as needed.
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Swap vegetables based on preference or seasonal availability.
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For a vegan version, replace chicken with baked tofu and honey with maple syrup.
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Store cooked components separately in airtight containers for up to 3 days. Assemble before serving to maintain freshness.
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Add extra heat with additional sriracha or chili flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes