Description
A delicious and nutritious Thai Peanut Chicken Buddha Bowl featuring tender chicken thighs, fresh vegetables, and a creamy peanut sauce.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded carrots
- 1 cup chopped red cabbage
- 1 cup snap peas
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1–2 teaspoons sriracha (adjust to taste)
- Water to thin, as needed
Instructions
- In a medium bowl, whisk together all the peanut sauce ingredients until smooth. Add water a tablespoon at a time until you reach your desired consistency. Set aside.
- Season the chicken thighs with garlic powder, onion powder, salt, and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing.
- In serving bowls, layer the cooked brown rice, sliced chicken, shredded carrots, chopped red cabbage, snap peas, and green onions.
- Drizzle the peanut sauce generously over each bowl and garnish with chopped cilantro. Serve immediately.
Notes
- For a vegetarian option, substitute the chicken with tofu or chickpeas.
- Add avocado slices for extra creaminess and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg