Creamy Thai Peanut Chicken Buddha Bowl for Dinner (Print Version)
Enjoy a vibrant Creamy Thai Peanut Chicken Buddha Bowl. This flavorful dinner features tender chicken, fresh veggies, and a rich peanut sauce, perfect for a satisfying meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ Wholesome Base
01 -
1 cup dry brown rice
→ Savory Chicken & Aromatics
02 -
1 1/2 lbs boneless, skinless chicken breast
03 -
4 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
05 -
1 tbsp olive oil
06 -
Salt and pepper to taste
→ Creamy Thai Peanut Dressing
07 -
1/2 cup natural creamy peanut butter
08 -
1/4 cup low-sodium soy sauce
09 -
2 tbsp rice vinegar
10 -
1 tbsp maple syrup
11 -
1 tsp sesame oil
12 -
1 tsp Sriracha (or to taste)
13 -
1/4 cup water (or as needed)
→ Vibrant Veggies & Crunchy Toppings
14 -
1 red bell pepper, thinly sliced
15 -
2 medium carrots, shredded
16 -
1/2 English cucumber, thinly sliced
17 -
1/4 cup fresh cilantro, chopped, for garnish
18 -
2 tbsp crushed peanuts, for garnish
# Instructions:
01 -
Cook 1 cup dry brown rice according to package directions. This forms the wholesome base for your Creamy Thai Peanut Chicken Buddha Bowl for Dinner. While the rice cooks, proceed with preparing the other components.
02 -
Cut 1.5 lbs boneless, skinless chicken breast into 1-inch pieces. Mince 4 cloves garlic and grate 1 tbsp fresh ginger. Season the chicken generously with salt and pepper to taste.
03 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Stir in the minced 4 cloves garlic and grated 1 tbsp fresh ginger during the last minute of cooking.
04 -
In a medium bowl, whisk together 1/2 cup natural creamy peanut butter, 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, 1 tsp Sriracha, and 1/4 cup water until smooth. Add more water if needed for desired consistency for your Creamy Thai Peanut Chicken Buddha Bowl for Dinner.
05 -
Thinly slice 1 red bell pepper and 1/2 English cucumber. Shred 2 medium carrots. Chop 1/4 cup fresh cilantro for garnish. These vibrant veggies add crunch and freshness to the bowl.
06 -
Divide the cooked brown rice among 4 bowls. Top each with cooked chicken, sliced 1 red bell pepper, shredded 2 medium carrots, and sliced 1/2 English cucumber. Drizzle generously with the Creamy Thai Peanut Dressing.
07 -
Garnish each Creamy Thai Peanut Chicken Buddha Bowl for Dinner with 1/4 cup fresh cilantro and 2 tbsp crushed peanuts. Serve immediately and enjoy this flavorful and satisfying meal.
# Notes:
01 -
Feel free to substitute chicken breast with boneless, skinless chicken thighs or even firm tofu for a vegetarian option.
02 -
This recipe is excellent for meal prep! Cook the rice and chicken, make the dressing, and chop the veggies ahead of time. Store components separately and assemble just before eating.
03 -
Adjust the 1 tsp Sriracha in the dressing to your preferred spice level. For more heat, add extra; for less, omit or reduce.
04 -
Store leftover components in airtight containers in the refrigerator for up to 3-4 days.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Whisk
04 -
Cutting board
05 -
Chef's knife
06 -
Measuring cups and spoons
07 -
Grater
08 -
Serving bowls
# Nutrition Facts (Per Serving):
Calories: 758 kcal
Total Fat: 32 g
Total Carbohydrate: 56 g
Protein: 64 g