Name: Thai Peanut Chicken Buddha Bowls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Thai
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 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); 3 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons fresh lime juice; 2 tablespoons rice vinegar; 1 tablespoon honey or maple syrup; 1 tablespoon sesame oil; 1-2 teaspoons sriracha or chili garlic sauce; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 1.5 cups uncooked quinoa, rinsed; 2.5 cups water or vegetable broth; 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; Optional toppings: sliced cucumber, corn kernels, broccoli florets, sliced avocado, chopped peanuts, sesame seeds, lime wedges, extra chopped cilantro, red pepper flakes

Thai Peanut Chicken Buddha Bowls

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Indulge in the vibrant flavors of Thai Peanut Chicken Buddha Bowls, a nutritious and customizable meal that’s perfect for busy weeknights or meal prep. This recipe features tender chicken marinated in a savory blend of soy sauce and spices, coated in a creamy peanut sauce, and served over fluffy quinoa with a rainbow of fresh vegetables.

Author: Georgia
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: Serves 4
Category: Dinner
Method: Sautéing
Cuisine: Thai

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
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)
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1–2 teaspoons sriracha or chili garlic sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced
1.5 cups uncooked quinoa, rinsed
2.5 cups water or vegetable broth
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
Optional toppings: sliced cucumber, corn kernels, broccoli florets, sliced avocado, chopped peanuts, sesame seeds, lime wedges, extra chopped cilantro, red pepper flakes

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Instructions

Marinate chicken in soy sauce, rice vinegar, sesame oil, ginger, and garlic for at least 30 minutes.
In a bowl or blender, combine peanut butter, warm water, soy sauce, lime juice, rice vinegar, honey/maple syrup, sesame oil, sriracha, ginger, and garlic. Whisk until smooth.
Cook quinoa according to package instructions.
Sauté marinated chicken in a skillet until golden brown and cooked through.
Assemble bowls with quinoa as the base, topped with chicken and assorted vegetables. Drizzle with peanut sauce.

Nutrition

Serving Size: 1 bowl (approximately 500g)
Calories: 634
Sugar: 6g
Sodium: 890mg
Fat: 32g
Saturated Fat: 7g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 9g
Protein: 36g
Cholesterol: 115mg

Find it online: https://kitchensecretstips.com/thai-peanut-chicken-buddha-bowls-recipe/