Description
This High Protein Thai Peanut Chicken Buddha Bowl is a vibrant and nutritious meal featuring tender chicken breasts coated in a creamy, flavorful peanut sauce. Combined with fresh bell peppers, crisp cucumber, and a base of cooked rice or quinoa, this recipe delivers a balanced blend of protein, fresh vegetables, and satisfying textures perfect for a healthy lunch or dinner.
Ingredients
Scale
Chicken and Sauce
- 3 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
- 3 cloves fresh garlic, minced
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp freshly squeezed lime juice
Vegetables and Rice
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cucumber, thinly sliced
- 2 cups cooked rice or quinoa
Garnish
- Fresh cilantro for garnish
- Extra lime wedges (optional)
Instructions
- Prep the chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces. Mince the fresh garlic cloves thoroughly to release their flavor.
- Cook the chicken: Heat a skillet over medium heat and add a small amount of oil. Add the chicken pieces and cook them until golden brown and cooked through, about 5 to 7 minutes. Stir occasionally to ensure even cooking.
- Make the sauce: In a mixing bowl, whisk together creamy peanut butter, low-sodium soy sauce, brown sugar, minced garlic, and freshly squeezed lime juice until the sauce is smooth and well combined.
- Combine: Pour the prepared peanut sauce over the cooked chicken in the skillet. Stir well to coat all the chicken pieces evenly with the sauce, allowing it to warm and blend flavors for about 1-2 minutes.
- Assemble bowls: Divide cooked rice or quinoa evenly among four serving bowls. Top each with the peanut chicken mixture. Arrange the sliced red and yellow bell peppers and cucumber around the chicken for a colorful presentation.
- Garnish: Finish each bowl with a sprinkle of fresh cilantro leaves and an optional extra squeeze of lime juice to brighten the flavors before serving.
Notes
- Use quinoa for a gluten-free option instead of rice.
- Adjust the amount of brown sugar to taste if you prefer a sweeter or less sweet sauce.
- For spicier flavor, add a pinch of red chili flakes to the peanut sauce.
- Leftover peanut chicken can be stored in the refrigerator for up to 3 days.
- This dish can be served warm or at room temperature, making it great for meal prep.
