Welcome to an aromatic journey that brings the exotic flavors of Thailand to your table. The Thai Peanut Chicken Buddha Bowl is not just a meal; it’s an adventure. This dish combines tender chicken and vibrant veggies tossed in a luscious Thai peanut sauce, served over a bed of nutritious grains. It’s not only savory and satisfying but also packed with vitamins and nutrients, making it a perfect choice for a wholesome dinner.
Ingredients
- 500g chicken breast, cut into strips
- 1 cup uncooked quinoa
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrot ribbons
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Juice of 1 lime
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 cup chopped roasted peanuts
- Fresh cilantro for garnish
Equipments
- Large pot
- Frying pan
- Mixing bowl
- Whisk
- Serving bowls
How to Make Thai Peanut Chicken Buddha Bowl – Step By Step
Step 1:
Prepare the Quinoa
Start by rinsing the quinoa under cold water. This step helps remove any bitterness from the seeds. In a large pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Fluff it with a fork to keep it light and fluffy.
Step 2:
Sautée the Chicken
In a large frying pan over medium heat, add a splash of oil. Once hot, add the chicken strips. Sprinkle lightly with salt and pepper. Sauté them for about 7–10 minutes, stirring occasionally, until they’re golden brown and fully cooked through. Remove from heat and set aside.
Step 3:
Cook the Vegetables
In the same pan used for the chicken, add broccoli florets, bell pepper slices, and carrot ribbons. Stir-fry them for 5–7 minutes until they become tender but still crisp. The vibrant colors should be your cue that they are perfectly cooked.
Step 4:
Make the Peanut Sauce
In a mixing bowl, combine peanut butter, soy sauce, honey, lime juice, ginger, and garlic. Use a whisk to blend everything into a smooth sauce. If the sauce is too thick, add a tablespoon of water to reach the desired consistency.
Step 5:
Assemble the Buddha Bowl
In serving bowls, add a layer of quinoa as the base. Top it with the sautéed chicken and cooked vegetables. Drizzle generously with the peanut sauce. Sprinkle with chopped roasted peanuts and fresh cilantro for garnish. Each bowl should be a colorful work of art that is as pleasing to the eyes as it is to the taste buds.
How to Serve Thai Peanut Chicken Buddha Bowl
Present your Thai Peanut Chicken Buddha Bowl with extra lime wedges and a sprinkle of fresh cilantro for added zest. This dish can be served warm, making it perfect for cozy dinners. Pair it with a side of crispy spring rolls or a cup of spicy Thai soup to round out the meal.
Recipe Success Tips & Suggestions
For a nuttier flavor, toast the peanuts before chopping them. Adjust the spiciness by adding chili flakes or fresh Thai chilies if you like an extra kick. You can also swap quinoa with brown rice or noodle options like soba noodles for variation. Remember, the crux of a great Buddha bowl lies in the balance of flavors and textures, so always taste and adjust the seasoning.
Boost Your Protein: Thai Peanut Chicken Buddha Bowl Reinvented!
If you’re looking to up your protein intake, this delicious recipe has room for customization. Simply increase the chicken quantity to 750g and add a poached egg on top of each bowl for that extra boost. The creamy yolk pairs delightfully with the rich peanut sauce, enhancing the depth of flavors.
For even more protein, consider mixing in some cooked edamame beans or topping your bowl with a handful of roasted chickpeas. These legumes not only add a crunchy texture but also pack a powerful protein punch, perfect for gym-goers or athletes.
Lighten Up: Low Carb Thai Peanut Chicken Buddha Bowl
For those monitoring their carbohydrate intake, this recipe can accommodate a low-carb lifestyle with simple tweaks. Substitute quinoa with cauliflower rice to cut back on carbs without sacrificing that satisfying bowl base. It still captures the essence of the dish while fitting snugly into a keto-friendly diet.
Additionally, use zucchini noodles in place of carrots for a fresh, crisp alternative. The nutty peanut sauce and succulent chicken will take center stage, ensuring each forkful is still mouth-watering without the extra carbs.
Storage Instructions
This Thai Peanut Chicken Buddha Bowl is great for meal prep! Store the components separately in airtight containers. The chicken and quinoa can last in the fridge for up to 4 days, while the peanut sauce can last about a week. Simply reheat the chicken and grains before assembling your bowl for a quick and nourishing meal.
FAQs
- Can I make this recipe vegan? – Yes! Substitute the chicken with tofu or tempeh for a vegan version of this dish.
- Is it possible to freeze the peanut sauce? – Yes, you can freeze the sauce in a freezer-safe container for up to 3 months. Thaw in the fridge before use.
- What other vegetables can I use? – Feel free to add bok choy, snap peas, or baby spinach for more variety.
- How can I adjust the spice level? – Add sriracha or chopped chili peppers to the seasoning for an extra spicy kick or reduce ginger for a milder version.
The Final Forkful: Savor the Experience
And there you have it, everything you need to know to bring this Thai Peanut Chicken Buddha Bowl to life. Perfect for those who love to experiment with culinary crafts, it’s one of those recipes that will get you excited about cooking. Try it, tweak it, and turn it into your signature dish. If you enjoyed this recipe, don’t forget to share it with your friends or leave a comment below with your thoughts. Happy cooking!
Thai Peanut Chicken Buddha Bowl
Ingredients
Main Ingredients
- chicken breast
- quinoa
- broccoli florets
- red bell pepper
- carrot ribbons
- peanut butter
- soy sauce
- honey
- lime
- grated ginger
- garlic
- roasted peanuts
- fresh cilantro
Instructions
Steps
- Rinse the quinoa and cook with 2 cups of water until all liquid is absorbed and quinoa is fluffy.
- Sauté chicken strips in a hot frying pan until fully cooked and golden brown.
- Add broccoli, bell pepper, and carrots to the pan and cook until tender-crisp.
- Mix peanut butter, soy sauce, honey, lime juice, ginger, and garlic into a sauce.
- Assemble bowls with quinoa, chicken, veggies, and drizzle with peanut sauce. Garnish with peanuts and cilantro.