Thai Peanut Chicken Buddha Bowl feels like a warm hug in a bowl — colorful, grounding, and full of bright, savory-sweet peanut flavor. This Thai Peanut Chicken Buddha Bowl brings together tender sliced chicken, nutty creamy sauce, chewy brown rice or quinoa, and crisp seasonal veggies for a balanced, make-at-home meal that’s both comforting and fresh. The main ingredients — boneless skinless chicken breast, creamy peanut butter, and a rainbow of produce — give you a lovely mix of textures: succulent protein, silky sauce, and crunchy veggies. If you love grain bowls, you might also enjoy a different comfort option like my chicken burrito bowl for variety.
Ingredients & Equipment
Ingredients
- 1 lb boneless skinless chicken breast (sliced into 1/2-inch strips)
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for cooking chicken)
- 3 cups cooked brown rice or quinoa (prepared according to package directions)
- 1 cup carrots (julienned or shredded)
- 1/2 cup English cucumber (sliced thin)
- 1/4 cup red bell pepper (thinly sliced)
- 1/4 cup edamame (shelled and cooked)
- 1/3 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tbsp warm water (to thin sauce)
- 2 green onions (chopped for garnish)
- 1 tbsp sesame seeds (for garnish)
Equipment
- Large skillet or nonstick frying pan
- Mixing bowls (small and medium)
- Whisk or fork
- Measuring cups and spoons
- Cutting board and sharp knife
- Spoon or spatula
- Rice cooker or pot for brown rice/quinoa (as needed)
- Instant-read thermometer (helpful for checking chicken)
Notes and helpful tools
- A blender or small food processor can make the peanut sauce ultra-smooth, especially if your peanut butter is thick.
- If you have a mandoline, it makes quick work of thin cucumber and carrot ribbons.
- An instant-read thermometer is the easiest way to ensure chicken reaches 165°F for safety and juiciness.
Step-by-Step Instructions (with tips)
Prep and seasoning
- Pat the chicken breasts dry and slice into 1/2-inch strips across the grain for tenderness.
- In a bowl, toss the sliced chicken with 1 tsp garlic powder, 1 tsp ground ginger, 1/2 tsp salt, and 1/4 tsp black pepper. Let marinate for 5 minutes at room temperature — this brief rest helps the seasoning adhere and keeps the cook time short.
Tip: For deeper flavor, marinate for 30 minutes in the fridge when you have time, or add a splash of soy sauce for extra umami.
Cook the chicken
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add the seasoned chicken strips in a single layer without crowding the pan. Cook for 3–4 minutes per side until golden brown and cooked through, flipping once. Check with an instant-read thermometer — chicken is done at 165°F (74°C).
Tip: If your strips are very thin, reduce the time slightly. Don’t overcook; remove chicken to a resting plate for a few minutes before slicing more if needed.
Variation: Grill the strips over medium heat for 3–4 minutes per side for a smoky char, or roast the chicken in a 425°F oven for 10–12 minutes until done.
Make the peanut sauce
- While the chicken cooks, whisk together 1/3 cup creamy peanut butter, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a small bowl.
- Add the warm water one tablespoon at a time, whisking until the sauce coats the back of a spoon but still drizzles easily. If you like it spicy, stir in 1 tsp Sriracha or a pinch of red pepper flakes.
Tip: For a silkier sauce, pulse the ingredients in a blender or small food processor. If your peanut butter is super thick, a tablespoon or two more warm water will loosen it nicely.
Assemble the bowls
- Divide the cooked brown rice or quinoa among four bowls (about 3/4 cup per bowl).
- Create colorful sections with 1 cup carrots (julienned), 1/2 cup thinly sliced English cucumber, 1/4 cup thinly sliced red bell pepper, and 1/4 cup cooked shelled edamame.
- Top each bowl with sliced chicken (about 4 oz per serving). Drizzle 2–3 tablespoons of peanut sauce over everything.
Tip: Keep vegetables in neat sections for a classic Buddha bowl look, or toss the rice with a tablespoon of sesame oil and a pinch of salt for extra flavor before arranging.
Garnish and serve
- Garnish each bowl with chopped green onions and a sprinkle of sesame seeds. Serve with lime wedges and extra sauce on the side.
Flavor suggestions
- Add fresh cilantro or Thai basil for herbal brightness.
- Swap honey for maple syrup to keep it vegan-friendly (paired with tofu or tempeh instead of chicken).
- For extra crunch, top with crushed roasted peanuts or toasted cashews.
Quick variations
- Vegetarian: Replace chicken with baked tofu or tempeh cubes, seasoned and roasted at 400°F for 20–25 minutes.
- Low-carb: Serve over a bed of mixed greens or cauliflower rice.
- Meal-prep friendly: Keep components separate in containers and drizzle sauce just before eating.
If you enjoy comforting bowls with different profiles, you might also like this cozy cozy chicken pot pie soup on chilly nights.
Storage, Freezing & Make-Ahead Tips
Make-ahead
- Cook the rice/quinoa, prepare the peanut sauce, and slice the chicken ahead of time. Store each component separately in airtight containers in the refrigerator for up to 3–4 days.
- Assemble bowls the day you plan to eat for best texture. Vegetables like cucumber and carrots keep their crunch longer if left un-dressed.
Storing leftovers
- Refrigerate assembled bowls without the peanut sauce if possible; the sauce can make vegetables soggy. Store sauce in a small jar or container and add within 24 hours of eating.
- Cooked chicken and rice stored separately will stay good for 3–4 days in the fridge.
Freezing
- Freezing the entire bowl is not recommended due to the fresh veggies. However, cooked chicken and rice/quinoa freeze well:
- Portion chicken into freezer-safe containers or bags and freeze for up to 2 months.
- Thaw overnight in the fridge and reheat gently in a skillet or microwave.
- Peanut sauce can be frozen in small portions (ice cube tray works great). Thaw in the fridge overnight and whisk before use.
Portioning advice
- This recipe yields about four 4-oz chicken servings and 3 cups of grains — perfect for 3–4 lunches or dinners. For single-serve meal prep, pack components into divided containers and add sauce just before eating.
How to Use / Serve This Dish
Serving ideas
- Serve with fresh lime wedges and extra chopped peanuts for guests to customize.
- Add pickled red onion or quick-pickled carrot ribbons for brightness and acidity.
- Make it part of a larger Asian-inspired meal with simple steamed dumplings or a light miso soup.
Pairings
- A crisp, chilled cucumber salad or lightly dressed Asian slaw pairs beautifully.
- For drinks, try jasmine tea, a bright lager, or a citrusy sparkling water.
Creative variations
- Swap brown rice for coconut rice (cook rice in part coconut milk) for a richer, fragrant base.
- Make a spicy Thai Peanut Chicken Soba Bowl by using cooked soba noodles and adding blanched broccoli.
- Serve the elements family-style and let everyone build their own bowl at the table.
For a sweet finish that echoes the peanut theme, I like keeping a simple treat on hand like these chocolate peanut butter balls — easy, no-bake, and kid-friendly.
FAQ
Q: Can I substitute peanut butter if someone has a peanut allergy?
A: Yes. Use almond butter, sunflower seed butter, or tahini as a peanut-free swap. Flavor will shift slightly (sunflower seed butter can be earthier), so taste and adjust the soy sauce/honey balance as needed.
Q: How long will this bowl keep in the fridge?
A: Stored as separate components, the chicken and grains will keep 3–4 days, and the peanut sauce will keep about the same. Assemble within that timeframe for best texture.
Q: Can I make this gluten-free?
A: Absolutely. Use tamari or a certified gluten-free soy sauce in place of regular soy sauce, and confirm your peanut butter and other packaged ingredients are labeled gluten-free.
Q: What’s the best way to reheat without drying out the chicken?
A: Reheat sliced chicken gently on the stovetop over low heat with a splash of water or stock, covered for a few minutes, or microwave at 50% power in short intervals to avoid overcooking.
Conclusion
There’s something deeply satisfying about tucking into a Thai Peanut Chicken Buddha Bowl — the balance of warm grains, juicy seasoned chicken, crisp vegetables, and creamy, tangy peanut sauce makes it a seasonal favorite any time of year. If you want inspiration or variations from other great cooks, check out this Thai Peanut Chicken Bowls Recipe – Pinch of Yum for another take on flavors and presentation. For a slightly different spin on the bowl concept, this version from Thai Peanut Chicken Buddha Bowls – Closet Cooking offers useful tips and tweaks. And if you’d like a vegetarian sweet-potato-forward option that still celebrates peanuts, see the Thai Peanut Sweet Potato Bowls – Eat With Clarity recipe. Thanks for cooking along — I hope this recipe becomes a go-to for weeknight dinners or cozy weekend bowls. Try it, adapt it, and don’t forget to share how you made it your own!
Thai Peanut Chicken Buddha Bowl
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breast (sliced into 1/2-inch strips)
- 3 cups cooked brown rice or quinoa (prepared according to package directions)
- ½ cup English cucumber (sliced thin)
- 1 cup carrots (julienned or shredded)
- ¼ cup red bell pepper (thinly sliced)
- ¼ cup edamame (shelled and cooked)
For the peanut sauce
- ⅓ cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tbsp warm water to thin sauce
For cooking
- 2 tbsp olive oil for cooking chicken
Garnishes
- 2 green onions (chopped for garnish)
- 1 tbsp sesame seeds (for garnish)
Spices
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Prep and seasoning
- Pat the chicken breasts dry and slice into 1/2-inch strips across the grain for tenderness.
- In a bowl, toss the sliced chicken with garlic powder, ground ginger, salt, and black pepper. Let marinate for 5 minutes at room temperature.
- Tip: For deeper flavor, marinate for 30 minutes in the fridge when you have time, or add a splash of soy sauce for extra umami.
Cook the chicken
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the seasoned chicken strips in a single layer. Cook for 3–4 minutes per side until golden brown and cooked through.
- Check with an instant-read thermometer — chicken is done at 165°F (74°C).
- Tip: If strips are very thin, reduce the time slightly. Don’t overcook; remove chicken to a resting plate.
Make the peanut sauce
- While the chicken cooks, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
- Add warm water one tablespoon at a time, whisking until the sauce coats the back of a spoon but drizzles easily.
- Tip: For a silkier sauce, pulse the ingredients in a blender or food processor.
Assemble the bowls
- Divide the cooked brown rice or quinoa among four bowls.
- Create colorful sections with carrots, cucumber, bell pepper, and edamame.
- Top each bowl with sliced chicken and drizzle peanut sauce over everything.
- Tip: Keep vegetables in neat sections for a classic Buddha bowl look.
Garnish and serve
- Garnish each bowl with chopped green onions and sesame seeds.
- Serve with lime wedges and extra sauce on the side.
