Thai Peanut Chicken Buddha Bowl

Thai Peanut Chicken Buddha Bowls are a vibrant, flavor-packed meal that brings together tender chicken, colorful vegetables, hearty grains, and a creamy Thai-inspired peanut sauce. I love how each bite offers a mix of textures and flavors—from crunchy veggies to juicy chicken to that rich, nutty dressing that ties it all together. It’s a nourishing, balanced bowl that’s both satisfying and energizing.

Why You’ll Love This Recipe

I love this recipe because it’s easy to customize, perfect for meal prep, and full of bold flavor. The peanut sauce is creamy, savory, slightly sweet, and has just the right kick. Whether I’m making lunch or dinner, this bowl keeps me full without feeling heavy. Plus, it’s beautiful to serve and fun to build with whatever fresh ingredients I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Cooked chicken breast or thighs, grilled or shredded

• Soy sauce

• Garlic, minced

• Ginger, grated

• Lime juice

• Olive oil or sesame oil

For the bowl:

• Cooked brown rice, jasmine rice, or quinoa

• Shredded carrots

• Cucumber, sliced

• Red cabbage, shredded

• Edamame (steamed or thawed if frozen)

• Avocado slices

• Fresh cilantro or mint

• Crushed peanuts (for topping)

• Lime wedges (for serving)

For the Thai peanut sauce:

• Peanut butter (creamy)

• Soy sauce

• Lime juice

• Rice vinegar

• Honey or maple syrup

• Garlic, minced

• Ginger, grated

• Warm water (to thin)

Directions

1. I prepare the chicken by tossing it in soy sauce, garlic, ginger, and lime juice. I grill or pan-cook it until fully done, then slice or shred.

2. I cook the rice or quinoa and prep all the veggies while the chicken cooks.

3. I make the peanut sauce by whisking together peanut butter, soy sauce, lime juice, vinegar, honey, garlic, and ginger. I add warm water slowly until it reaches a pourable consistency.

4. To assemble the bowl, I add a scoop of rice or quinoa as the base.

5. I arrange the veggies, chicken, and avocado in sections on top of the grain.

6. I drizzle the peanut sauce generously over everything and garnish with crushed peanuts, fresh herbs, and lime wedges.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes to prepare. It’s perfect for a healthy, flavor-packed lunch or dinner.

Variations

• I swap chicken for tofu, shrimp, or tempeh for a different protein.

• I use zucchini noodles or mixed greens instead of rice for a low-carb version.

• I add mango or pineapple for a sweet, tropical touch.

• I spice up the peanut sauce with sriracha or red pepper flakes.

storage/reheating

I store the components separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the chicken and rice, then assemble with fresh toppings. The peanut sauce may thicken—so I stir in a bit of water before using.

FAQs

Can I use store-bought peanut sauce?

Yes, but homemade gives more control over the flavor and sweetness. It only takes a few minutes to whisk together.

Is this dish gluten-free?

It can be—just use gluten-free soy sauce or tamari in both the chicken and sauce.

Can I eat this cold?

Yes! It’s delicious served cold or at room temperature, which makes it great for on-the-go meals or packed lunches.

What veggies work best?

I love using crunchy raw veggies like carrots, cucumber, cabbage, and edamame, but bell peppers, snap peas, or spinach work great too.

How do I make it vegan?

I replace chicken with tofu or tempeh and use maple syrup in the sauce instead of honey.

Conclusion

Thai Peanut Chicken Buddha Bowls are a colorful, delicious way to enjoy a wholesome, nutrient-rich meal. I love how each component adds something special, and that creamy peanut sauce ties everything together in the most satisfying way. Whether I’m making one for dinner or prepping a few for the week, this bowl always leaves me feeling full and fueled.

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