Description
This Thai Peanut Chicken Buddha Bowl is a vibrant and nutritious meal featuring tender stir-fried chicken strips, crisp vegetables, and fluffy quinoa, all brought together with a creamy, tangy peanut sauce. Perfect for a wholesome lunch or dinner, this bowl balances protein, fresh veggies, and bold flavors inspired by Thai cuisine.
Ingredients
Scale
Chicken and Vegetables
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast, cut into strips
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head broccoli, cut into florets
- 2 carrots, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup cilantro, chopped
- 2 green onions, thinly sliced
Quinoa
- 1 cup quinoa
- 2 cups water
Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons warm water
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water. In a saucepan, combine rinsed quinoa with 2 cups of water and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes or until all water is absorbed. Fluff the quinoa with a fork and set it aside.
- Season Chicken: Season the chicken strips evenly with salt and black pepper to enhance their flavor.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to a plate and keep warm.
- Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add broccoli florets, julienned carrots, and sliced red bell pepper. Stir-fry the vegetables for 4 to 5 minutes until they are crisp-tender but still vibrant.
- Prepare Peanut Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, grated ginger, and warm water until the sauce is smooth and creamy with no lumps.
- Assemble Bowls: Divide the cooked quinoa evenly among serving bowls. Top each bowl with the stir-fried vegetables and cooked chicken strips.
- Add Sauce: Drizzle the prepared peanut sauce evenly over each bowl to bind the flavors together.
- Garnish and Serve: Garnish each bowl with fresh cucumber slices, chopped cilantro, and thinly sliced green onions. Serve immediately for the freshest taste and texture.
Notes
- You can substitute chicken breast with tofu or shrimp for alternative protein options.
- For a spicier peanut sauce, add a teaspoon of sriracha or chili flakes when whisking the sauce.
- Quinoa can be cooked a day ahead and refrigerated to save time.
- Use low-sodium soy sauce to reduce sodium content.
- Ensure vegetables remain crisp-tender by not overcooking during stir-frying.
- For added crunch, sprinkle chopped peanuts on top before serving.
