Steps

• Start by cooking the jasmine rice as per the package instructions. Typically, this involves rinsing the rice, combining it with water in a saucepan, and bringing it to a boil before letting it simmer with the lid on for about 15 minutes. Once cooked, let it rest off the heat for another 5 minutes to ensure fluffiness. Properly cooked rice serves as a flavorful base for the Buddha bowl, absorbing the aromatic notes of the peanut sauce you'll add later.
• Heat a tablespoon of sesame oil in a large skillet over medium heat. Slice the chicken breasts into strips and season with a pinch of salt. Add the chicken to the skillet, cooking for about 6–7 minutes per side or until the chicken is cooked through and slightly golden. The sesame oil not only aids in cooking but adds to the fragrant Asian flavor profile that complements the peanut sauce beautifully.
• In a small mixing bowl, whisk together peanut butter, soy sauce, lime juice, and chili paste. Adjust the spice level according to your taste by varying the amount of chili paste. This creamy sauce is the heart of the Buddha bowl; its luscious texture and sweet-savory balance elevate each ingredient in the dish.
• Now it’s time to assemble! Divide the cooked rice among serving bowls, followed by the sautéed chicken strips. Arrange the sliced bell pepper, cucumber, and shredded carrots artfully beside the chicken. This arrangement not only looks appealing but ensures every bite captures a mix of textures and flavors.
• Drizzle the prepared peanut sauce generously over the entire bowl. Top with roasted peanuts and a sprinkle of fresh cilantro for an added layer of fragrance and crunch. Serve warm for the best taste experience, making sure each component is savored for its unique role in the dish.