Description
A satisfying Buddha bowl featuring tender chicken, a rich peanut sauce, and fresh vegetables.
Ingredients
Scale
- 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
Instructions
- 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.
- Mix in a small bowl 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 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 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. Add the peanut chicken on one side and a colorful mix of shredded cabbage and carrots on the other.
- Drizzle the reserved peanut sauce over the chicken and veggies in each bowl. If desired, garnish with chopped peanuts and fresh cilantro.
Notes
You can customize the bowl with different vegetables or adjust the peanut sauce to your taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg