Description
A delicious and satisfying Thai Peanut Chicken Buddha Bowl recipe. Packed with flavor, high in protein, and loaded with fresh vegetables, this bowl is perfect for a healthy weeknight meal.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 cup uncooked jasmine rice
- 2 cups chicken broth
- 1 head of broccoli, cut into florets
- 1 large red bell pepper, seeded and thinly sliced
- 1 large carrot, julienned or thinly sliced
- 1/2 cup shelled edamame (frozen is fine)
- 1/4 cup chopped roasted peanuts, for garnish
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup (for vegan/refined sugar-free)
- 1 tablespoon sriracha or other chili garlic sauce (adjust to your spice preference)
- 1 clove garlic, minced or grated
- 1 teaspoon grated fresh ginger
- 2–4 tablespoons warm water, to thin
Instructions
- 1. Cook the Rice: In a medium saucepan, combine the jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it stand, covered, for 5 minutes before fluffing with a fork.
- 2. Prepare the Peanut Sauce: While the rice is cooking, whisk together the peanut butter, soy sauce (or tamari), rice vinegar, honey (or maple syrup), sriracha, minced garlic, and grated ginger in a medium bowl. Gradually add the warm water, 1 tablespoon at a time, whisking until the sauce reaches your desired drizzling consistency. It should be smooth and pourable but not too watery.
- 3. Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- 4. Stir-fry the Vegetables: In the same skillet (add a touch more oil if needed), add the broccoli florets and cook for 3-4 minutes until they start to turn bright green and slightly tender-crisp. Add the sliced red bell pepper and julienned carrot to the skillet and stir-fry for another 3-4 minutes until they are tender-crisp. Add the shelled edamame and cook for 1-2 minutes more, just to heat through.
- 5. Combine and Serve: Return the cooked chicken to the skillet with the vegetables. Pour about half of the peanut sauce over the chicken and vegetables and toss to coat everything evenly. Cook for another 1-2 minutes to allow the sauce to warm through and meld with the ingredients.
- 6. Assemble the Bowls: Divide the cooked jasmine rice among four bowls. Top each bowl with the saucy chicken, broccoli, red bell pepper, carrot, and edamame mixture. Drizzle with additional peanut sauce if desired, and garnish with chopped roasted peanuts and fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing over the top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if dry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 600-700 (will vary based on ingredients and portion sizes)
- Sugar: Approx. 10-15g
- Sodium: Varies based on soy sauce used
- Fat: Approx. 25-35g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 6-10g
- Protein: Approx. 40-50g