Name: Creamy Thai Peanut Chicken Buddha Bowl
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Thai
Ingredients: 1.5 lbs chicken breast (boneless, skinless, cut into 1-inch pieces); 1 cup brown rice (uncooked); 1/2 cup peanut butter (creamy); 1/4 cup low-sodium soy sauce or tamari; 2 tbsp fresh lime juice; 2 tbsp honey or maple syrup; 2 cups cabbage and carrot mix (shredded); 1 tbsp olive oil or sesame oil

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Why Make This Recipe

If you’re looking for a meal that is both satisfying and full of flavor, the Creamy Thai Peanut Chicken Buddha Bowl is the perfect choice. It combines tender chicken with a rich peanut sauce and fresh vegetables, giving you a delicious and nutritious dish all in one bowl. Plus, it’s easy to make and perfect for meal prep!

How to Make Creamy Thai Peanut Chicken Buddha Bowl

Ingredients:

1.5 lbs chicken breast (boneless, skinless, cut into 1-inch pieces)
1 cup brown rice (uncooked)
1/2 cup peanut butter (creamy)
1/4 cup soy sauce or tamari (low-sodium)
2 tbsp lime juice (fresh)
2 tbsp honey or maple syrup
2 cups cabbage and carrot mix (shredded)
1 tbsp olive oil or sesame oil

Directions:

Bring 2 cups of water to a boil. Add 1 cup of brown rice, lower the heat, and cover it. Let it simmer for about 40 minutes until the rice is tender and fluffy.
In a small bowl, mix 1/2 cup peanut butter, 1/4 cup low-sodium soy sauce, 2 tablespoons fresh lime juice, and 2 tablespoons honey. Add 1/4 cup of hot water to the mixture and stir until it is smooth and creamy. Set aside half for later use.
Heat 1 tablespoon of olive or sesame oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until they are golden brown and fully cooked.
Pour the non-reserved peanut sauce over the chicken in the skillet. Stir for 2 minutes until all the chicken is well-coated and heated through.
Divide the cooked brown rice into 4 bowls. On one side, add the peanut chicken, and on the other side, pile a colorful mix of the shredded cabbage and carrots.
Drizzle the reserved peanut sauce over the chicken and veggies in each bowl. If you like, garnish with chopped peanuts and fresh cilantro for extra flavor!

How to Serve Creamy Thai Peanut Chicken Buddha Bowl

Serve this delicious Buddha bowl immediately while it’s warm. You can enjoy it as a hearty lunch or a comforting dinner. This dish also looks great for serving guests because of the vibrant colors and textures.

How to Store Creamy Thai Peanut Chicken Buddha Bowl

If you have leftovers, store them in an airtight container in the refrigerator. The bowl can be kept for up to 3 days. Just make sure to reheat the chicken and rice thoroughly before serving again.

Tips to Make Creamy Thai Peanut Chicken Buddha Bowl

Use chicken thighs for a juicier flavor.
Swap brown rice for quinoa for a different texture and added protein.
For extra crunch, add toppings like sesame seeds or chopped green onions.

Variation

You can customize this bowl by adding different vegetables such as bell peppers, snap peas, or cucumbers. Feel free to adjust the peanut sauce to your taste by adding more lime juice or honey.

FAQs

1. Can I make this dish vegetarian?
Yes! You can replace chicken with tofu or chickpeas for a delicious vegetarian option.

2. Can I use other types of nut butter?
Absolutely! Almond butter or cashew butter can be used in place of peanut butter for a different flavor.

3. Is this recipe spicy?
No, this recipe is not spicy. However, you can add some crushed red pepper flakes or sriracha if you prefer a kick!