Thai Peanut Chicken Buddha Bowls Recipe
A vibrant and nutritious Buddha bowl featuring marinated chicken, quinoa, and a creamy Thai peanut sauce.
Ingredients
Chicken
- 1.5 lbs chicken fillets or pieces, cut into 1-inch pieces
Sauce
- 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
- 1/2 cup creamy natural peanut butter
- 1/4 cup warm water plus more to thin, if needed
- 1.5 cups uncooked quinoa, rinsed or 4-5 cups cooked
- 2.5 cups water or vegetable broth for cooking quinoa
Vegetables
- 1 large carrot, julienned or shredded
- 1 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
Garnishes
- 2 tablespoons chopped peanuts
- 1 tablespoon sesame seeds toasted, if desired
Optional Ingredients
- sliced cucumber, corn kernels, broccoli florets (steamed or roasted), sliced avocado optional
Instructions
- Marinate chicken with soy sauce, rice vinegar, sesame oil, ginger, and garlic for 30 minutes to 4 hours.
- Blend peanut sauce ingredients until smooth, adjusting consistency with warm water as needed.
- Cook quinoa in water or broth until fluffy, then let sit covered for 5 minutes.
- Prepare vegetables while chicken marinates and quinoa cooks.
- Cook marinated chicken in oil until golden brown and cooked through.
- Assemble bowls with spinach, quinoa, chicken, vegetables, and drizzle with peanut sauce.
Notes
Feel free to customize with your favorite vegetables and adjust the spice level to your preference.