Creamy Thai Peanut Chicken Buddha Bowl Recipe (Print Version)
Creamy Thai Peanut Chicken Buddha Bowl is a vibrant, healthy meal packed with flavor. Tender chicken, fresh veggies, and a rich peanut sauce make this a weeknight favorite.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ The Hearty Base
01 -
1 cup uncooked brown rice
02 -
2 cups water
03 -
1/2 tsp salt
→ Savory Chicken
04 -
1 1/4 lbs boneless, skinless chicken breasts
05 -
1 tbsp olive oil
06 -
Salt and black pepper, to taste
→ Crisp Veggie Medley
07 -
1 large red bell pepper, thinly sliced
08 -
2 medium carrots, shredded
09 -
1 cup frozen shelled edamame, thawed
→ Creamy Thai Peanut Dressing
10 -
1/2 cup creamy peanut butter
11 -
1/4 cup light coconut milk
12 -
2 tbsp fresh lime juice
13 -
2 tbsp soy sauce (or tamari)
14 -
1 clove garlic, minced
15 -
1 tsp fresh ginger, grated
16 -
1/2 tsp sriracha or chili garlic sauce
→ Finishing Touches
17 -
1/4 cup fresh cilantro, chopped
18 -
2 tbsp crushed roasted peanuts
# Instructions:
01 -
Combine 1 cup uncooked brown rice, 2 cups water, and 1/2 tsp salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
02 -
In a small bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup light coconut milk, 2 tbsp fresh lime juice, 2 tbsp soy sauce, 1 clove minced garlic, 1 tsp grated fresh ginger, and 1/2 tsp sriracha. This creamy dressing is key for your Creamy Thai Peanut Chicken Buddha Bowl.
03 -
Pat dry 1 1/4 lbs boneless, skinless chicken breasts. Season with salt and black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through. Let rest, then slice or dice for your Creamy Thai Peanut Chicken Buddha Bowl.
04 -
While the chicken cooks, prepare your crisp veggie medley. Thinly slice 1 large red bell pepper, shred 2 medium carrots, and thaw 1 cup frozen shelled edamame. These vibrant additions bring freshness to your Creamy Thai Peanut Chicken Buddha Bowl.
05 -
Divide the cooked brown rice among 4 individual serving bowls. Artfully arrange the sliced chicken, red bell pepper, shredded carrots, and edamame over the rice. This forms the beautiful base of your Creamy Thai Peanut Chicken Buddha Bowl.
06 -
Drizzle a generous amount of the creamy Thai peanut dressing over each assembled bowl. Garnish with 1/4 cup fresh chopped cilantro and 2 tbsp crushed roasted peanuts for added flavor and crunch. Serve immediately and enjoy!
# Notes:
01 -
Feel free to substitute chicken with shrimp, tofu, or tempeh for a different protein option. Adjust cooking times accordingly.
02 -
The peanut dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You might need to thin it with a splash of water or lime juice before serving.
03 -
For extra crunch and color, consider adding thinly sliced red cabbage or a sprinkle of sesame seeds to your finished bowl.
04 -
Leftovers can be stored in individual airtight containers in the refrigerator for up to 3 days. Reheat gently or enjoy cold.
# Tools You'll Need:
01 -
Saucepan
02 -
Skillet
03 -
Cutting board
04 -
Knife
05 -
Grater
06 -
Whisk
07 -
Measuring cups and spoons
08 -
Mixing bowls
09 -
Serving bowls
# Nutrition Facts (Per Serving):
Calories: 672 kcal
Total Fat: 30 g
Total Carbohydrate: 53 g
Protein: 0 g