Thai Peanut Chicken Buddha Bowl (Print Version)
Thai peanut chicken buddha bowl packed with protein, fresh veggies, and a creamy peanut sauce. Ready in 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free, Halal
# Ingredients:
→ Coconut Rice Foundation
01 -
1 cup jasmine rice
02 -
3/4 cup coconut milk
03 -
3/4 cup water
04 -
1/4 tsp salt
→ Golden Seared Chicken
05 -
3/4 lb boneless skinless chicken breast, thinly sliced
06 -
1 tbsp soy sauce
07 -
1 tbsp sesame oil
08 -
1/2 tsp garlic powder
→ Creamy Thai Peanut Drizzle
09 -
3 tbsp creamy peanut butter
10 -
2 tbsp soy sauce
11 -
1 tbsp fresh lime juice
12 -
1 tbsp honey
13 -
1 tsp sriracha
14 -
1 tsp freshly grated ginger
15 -
2 tbsp warm water
→ Fresh Bowl Toppings
16 -
1 cup shredded purple cabbage
17 -
1 medium carrot, julienned
18 -
1/4 cup roasted salted peanuts
19 -
2 tbsp fresh cilantro, for garnish
20 -
1 lime, cut into wedges, for garnish
# Instructions:
01 -
Combine 1 cup jasmine rice, 3/4 cup coconut milk, 3/4 cup water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is fully absorbed and rice is fluffy.
02 -
In a small bowl, whisk together 3 tbsp creamy peanut butter, 2 tbsp soy sauce, 1 tbsp fresh lime juice, 1 tbsp honey, 1 tsp sriracha, 1 tsp freshly grated ginger, and 2 tbsp warm water until completely smooth and pourable. Set aside — this sauce is the heart of your Creamy Thai Peanut Chicken Buddha Bowl.
03 -
In a medium bowl, toss 3/4 lb thinly sliced boneless skinless chicken breast with 1 tbsp soy sauce, 1 tbsp sesame oil, and 1/2 tsp garlic powder. Coat evenly and let the chicken marinate for at least 5 minutes while your pan heats up.
04 -
Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear for 3–4 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. For the best Creamy Thai Peanut Chicken Buddha Bowl, avoid overcrowding the pan so the chicken caramelizes rather than steams.
05 -
While the chicken rests, prepare your fresh bowl toppings. Shred 1 cup purple cabbage and julienne 1 medium carrot into thin matchsticks. Roughly chop 2 tbsp fresh cilantro and cut 1 lime into wedges. Measure out 1/4 cup roasted salted peanuts and set everything aside.
06 -
Allow the seared chicken to rest for 2–3 minutes off the heat before slicing. This keeps every bite of your Creamy Thai Peanut Chicken Buddha Bowl juicy and tender. Slice the chicken against the grain into thin, even strips for the best texture and presentation.
07 -
Divide the coconut rice evenly between two wide bowls. Arrange the sliced chicken, shredded purple cabbage, and julienned carrot in separate sections over the rice. Building your Creamy Thai Peanut Chicken Buddha Bowl with distinct sections makes it visually stunning and lets each ingredient shine.
08 -
Generously drizzle the creamy Thai peanut sauce over each bowl. Scatter 1/4 cup roasted salted peanuts on top, then finish with fresh cilantro and lime wedges on the side. Serve immediately — squeeze lime over everything just before eating for a bright, zesty finish to your Creamy Thai Peanut Chicken Buddha Bowl.
# Notes:
01 -
Make-Ahead Tip: The peanut sauce can be made up to 5 days in advance and stored in an airtight jar in the refrigerator. If it thickens, simply whisk in 1 tsp of warm water at a time until it reaches a drizzleable consistency.
02 -
Storage Advice: Store bowl components separately in airtight containers in the fridge for up to 3 days. Keep the fresh toppings and peanut sauce separate from the rice and chicken to prevent sogginess. Reheat the rice and chicken gently in the microwave before reassembling.
03 -
Substitution Tips: Swap chicken breast for boneless skinless chicken thighs for a richer, more forgiving protein that's harder to overcook. For a vegetarian version, substitute crispy baked tofu or roasted chickpeas — both pair beautifully with the peanut drizzle.
04 -
Serving Suggestion: For extra freshness and color, add sliced avocado, thinly sliced cucumber, or a soft-boiled egg to your bowl. A drizzle of extra sriracha on top adds a welcome kick for spice lovers.
# Tools You'll Need:
01 -
medium saucepan with lid
02 -
large skillet or wok
03 -
mixing bowl
04 -
whisk
05 -
cutting board
06 -
sharp knife
07 -
measuring cups and spoons
08 -
grater or microplane
# Nutrition Facts (Per Serving):
Calories: 780 kcal
Total Fat: 34 g
Total Carbohydrate: 72 g
Protein: 52 g