Thai Peanut Chicken Buddha Bowls
Experience a burst of flavors with this Thai Peanut Chicken Buddha Bowls recipe, a delightful dish that combines tender marinated chicken, creamy peanut sauce, and a colorful assortment of fresh vegetables. Perfect for meal prepping or hosting dinner parties, this vibrant bowl is both visually appealing and packed with nutrients. With its customizable ingredients, you can tailor it to suit your dietary preferences while enjoying a quick and satisfying meal. In just about 30 minutes, you can whip up this healthy dinner idea that will surely delight your taste buds.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1.5 cups uncooked quinoa
- 1/2 cup creamy natural peanut butter
- Assorted fresh vegetables (carrots, bell pepper, edamame, spinach)
- Soy sauce (or tamari for gluten-free)
- Honey or maple syrup
- Sriracha (optional for spice)
Instructions
- Marinate the chicken: Combine chicken with soy sauce, rice vinegar, sesame oil, ginger, and garlic in a bowl. Refrigerate for at least 30 minutes.
- Make the peanut sauce: Blend peanut butter with warm water, soy sauce, lime juice, rice vinegar, honey/maple syrup, sesame oil, sriracha, ginger, and garlic until smooth.
- Cook the quinoa: Rinse quinoa under cold water; boil with water or broth until fluffy (15-20 minutes). Let sit covered.
- Cook the chicken: Heat oil in a skillet and cook marinated chicken until golden brown and cooked through (6–8 minutes).
- Assemble bowls: Layer fresh greens at the bottom of each bowl; add quinoa followed by chicken and assorted veggies. Drizzle with peanut sauce.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 620
- Sugar: 9g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 74mg