Creamy Thai Peanut Chicken Buddha Bowl Recipe (Print Version)
Creamy Thai Peanut Chicken Buddha Bowl features tender chicken, fresh veggies, and a rich peanut sauce. A satisfying, flavorful meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ Hearty Foundation
01 -
1 cup uncooked brown rice
02 -
1 lb boneless, skinless chicken breasts
03 -
1 tbsp olive oil
04 -
Salt and black pepper to taste
→ Vibrant Garden Crunch
05 -
1 cup shredded red cabbage
06 -
1 cup shredded carrots
07 -
1 red bell pepper, thinly sliced
08 -
1/2 English cucumber, thinly sliced
09 -
1 cup shelled edamame (frozen, thawed)
→ Creamy Thai Peanut Elixir
10 -
1/2 cup creamy peanut butter
11 -
1/4 cup light coconut milk
12 -
2 tbsp low-sodium soy sauce
13 -
1 tbsp fresh lime juice
14 -
1 tbsp honey
15 -
1 tsp grated fresh ginger
16 -
1 clove garlic, minced
→ Flavorful Finishing Touches
17 -
1/4 cup chopped roasted peanuts
18 -
1/4 cup fresh cilantro, chopped
19 -
1 lime, cut into wedges for garnish
# Instructions:
01 -
Start cooking 1 cup uncooked brown rice according to package directions. While the rice cooks, prepare 1 lb boneless, skinless chicken breasts by patting them dry and seasoning generously with salt and black pepper to taste.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F. Remove from skillet and let rest on a cutting board.
03 -
While the chicken rests and rice finishes, prepare your Vibrant Garden Crunch. Shred 1 cup red cabbage and 1 cup carrots. Thinly slice 1 red bell pepper and 1/2 English cucumber. Ensure 1 cup shelled edamame is thawed.
04 -
In a small bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup light coconut milk, 2 tbsp low-sodium soy sauce, 1 tbsp fresh lime juice, 1 tbsp honey, 1 tsp grated fresh ginger, and 1 clove garlic, minced. Add a splash of water if needed to achieve a smooth, pourable consistency for your Creamy Thai Peanut Chicken Buddha Bowl Recipe.
05 -
Slice the rested chicken breasts into thin strips. Evenly divide the cooked brown rice among 4 serving bowls. Artfully arrange the sliced chicken, shredded red cabbage, shredded carrots, sliced red bell pepper, sliced English cucumber, and shelled edamame in sections over the rice.
06 -
Generously drizzle the Creamy Thai Peanut Elixir over each bowl. Finish your Creamy Thai Peanut Chicken Buddha Bowl Recipe with 1/4 cup chopped roasted peanuts and 1/4 cup fresh cilantro. Garnish each bowl with a 1 lime wedge and serve immediately.
# Notes:
01 -
For a vegetarian Creamy Thai Peanut Chicken Buddha Bowl Recipe, substitute the 1 lb boneless, skinless chicken breasts with 1 lb firm tofu, pressed and pan-fried until golden, or use shrimp for a seafood option.
02 -
This Creamy Thai Peanut Chicken Buddha Bowl Recipe is excellent for meal prep! Store the cooked rice, chicken, and vegetables separately from the peanut sauce and garnishes. Assemble just before serving to maintain freshness and crunch.
03 -
Adjust the spice level of your Creamy Thai Peanut Elixir by adding a dash of sriracha or a pinch of red pepper flakes to taste. Start with 1/2 teaspoon and add more if you prefer a spicier kick.
04 -
While delicious served immediately, this Creamy Thai Peanut Chicken Buddha Bowl Recipe can also be enjoyed cold or at room temperature, making it a perfect packed lunch option.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Whisk
04 -
Cutting board
05 -
Knife
06 -
Measuring cups
07 -
Measuring spoons
08 -
Grater
# Nutrition Facts (Per Serving):
Calories: 695 kcal
Total Fat: 32 g
Total Carbohydrate: 60 g
Protein: 45 g