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–+ servings

Thai Peanut Chicken Buddha Bowls

A vibrant and nourishing dish bursting with flavors, perfect for quick weeknight dinners or meal prep.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 500
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 tablespoon olive oil or coconut oil for cooking
  • 1/2 cup creamy natural peanut butter
  • 1/4 cup warm water plus more to thin, if needed
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons fresh lime juice from 1-2 limes
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup adjust to taste
  • 1 tablespoon sesame oil
  • 1-2 teaspoons sriracha or chili garlic sauce adjust to your spice preference
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 1.5 cups uncooked quinoa rinsed (or 4–5 cups cooked)
  • 2.5 cups water or vegetable broth for cooking quinoa
  • 1 large carrot julienned or shredded
  • 1 large red bell pepper thinly sliced
  • 1 cup shelled edamame cooked or thawed if frozen
  • 2 cups fresh spinach or mixed greens
  • 1/2 cup purple cabbage thinly shredded
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped peanuts
  • 1 tablespoon sesame seeds toasted, if desired
  • 1 each lime wedges
  • 1 each extra chopped cilantro
  • 1 pinch red pepper flakes optional

Method
 

  1. In a medium bowl, combine the chicken pieces with soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Toss well and refrigerate for at least 30 minutes.
  2. In a separate bowl or blender, mix peanut butter, warm water, soy sauce, lime juice, rice vinegar, honey or maple syrup, sesame oil, sriracha, grated ginger, and minced garlic until smooth. Adjust consistency with more water if needed.
  3. Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed. Let sit covered for 5 minutes before fluffing.
  4. Wash and chop all vegetables: julienne carrots, slice bell pepper and cabbage, and prepare edamame. Get any additional vegetables ready.
  5. Heat olive oil in a skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes until golden brown and cooked through. Ensure internal temperature reaches 165°F (74°C).
  6. Start assembling bowls with a layer of spinach or mixed greens, followed by a scoop of quinoa. Arrange cooked chicken and vegetables around the quinoa.
  7. Drizzle peanut sauce over the assembled bowls, sprinkle with chopped peanuts and sesame seeds, and garnish with cilantro and lime wedges.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgFiber: 8gSugar: 10g

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