Thai Peanut Chicken Buddha Bowls Recipe

I put together a Thai Peanut Chicken bowl that features a five-minute lime and peanut sauce plus a simple roasting trick to keep the vegetables vibrant for easy meal prep.

I never thought a weeknight bowl could make me pause, but this Thai Peanut Chicken spin does. Juicy boneless skinless chicken thighs, bathed in a glossy sauce built on creamy peanut butter, sit in bowls with colors that snap and textures that surprise.

It’s bold, a little loud, and almost too pretty to eat yet somehow totally doable on a Tuesday. Call it my messy, loud take on a Buddha Bowls Recipe, the flavors keep changing as you eat so every bite feels a little surprising.

I promise you’ll be back for seconds.

Ingredients

• Chicken thighs: juicy protein, iron rich, keeps bowls hearty and satisfying.
• Sweet potatoes: starchy, fiber rich, adds natural sweetness and creamy texture.
• Brown rice or quinoa: whole grain carbs, filling, adds nutty chew and fiber.
• Peanut sauce: high in healthy fats and protein, makes it rich and savory-spicy.
• Edamame: shelled soybeans, excellent plant protein, bright green pop of texture.
• Red cabbage: crunchy, color boost, vitamin C and fiber, keeps bowls fresh.
• Avocado: creamy, heart healthy fats, makes each bite silky and rich.
• Lime wedges: tangy acidity, brightens flavors, balances richness and adds zip.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken thighs, about 700 g, or breasts if you like
• 1 tbsp neutral oil for cooking
• Salt and black pepper to taste
• 2 cups cooked brown rice or quinoa
• 2 medium sweet potatoes, about 2 cups cubed
• 1 cup shelled edamame (frozen, thawed)
• 1 cup shredded red cabbage
• 2 medium carrots, julienned or shredded
• 1 cucumber, thinly sliced
• 1 ripe avocado, sliced
• 4 green onions, sliced
• 1/2 cup fresh cilantro leaves
• 1/4 cup crushed roasted peanuts for topping
• 1 tbsp sesame seeds (optional)
• 1/2 cup creamy peanut butter (natural or regular)
• 3 tbsp low sodium soy sauce
• 2 tbsp honey or maple syrup
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 to 2 tbsp sriracha or chili garlic sauce, to taste
• 1 clove garlic, minced or grated
• 1 tsp fresh grated ginger
• 1/4 to 1/3 cup warm water to thin the sauce
• Lime wedges for serving

How to Make this

1. Preheat oven to 425F (220C). Toss the cubed sweet potatoes with half of the 1 tbsp neutral oil, a good pinch of salt and pepper, spread on a rimmed baking sheet and roast 20 to 25 minutes until tender and slightly caramelized, turn once halfway so they brown evenly.

2. While the potatoes roast, make the peanut sauce: whisk together 1/2 cup creamy peanut butter, 3 tbsp low sodium soy sauce, 2 tbsp honey or maple syrup, 2 tbsp fresh lime juice, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 to 2 tbsp sriracha (to taste), 1 clove minced garlic and 1 tsp grated ginger. Add 1/4 to 1/3 cup warm water a little at a time until you get a smooth drizzleable sauce, taste and adjust salt or sriracha if you want it hotter.

3. Pat the 1 1/2 lb chicken thighs dry, season with salt and black pepper. Heat the remaining half of the neutral oil in a large skillet over medium high. Sear the thighs 4 to 6 minutes per side until golden and cooked through (internal temp about 165F / 74C), or grill if you prefer. Let rest 5 minutes then slice thinly.

4. Cook or reheat 2 cups cooked brown rice or quinoa so its warm. If you want extra flavor stir in a squeeze of lime and a pinch of salt.

5. Heat the 1 cup shelled edamame if frozen and thawed, either steam for 3 minutes or microwave a minute or two with a splash of water, then season with a little salt.

6. Prep the raw veg: shred 1 cup red cabbage, julienne or shred 2 medium carrots, thinly slice 1 cucumber, slice 1 ripe avocado just before serving so it doesn’t brown, slice 4 green onions and pick 1/2 cup cilantro leaves. Crush 1/4 cup roasted peanuts and have 1 tbsp sesame seeds ready if using.

7. Build the bowls: divide the warm rice or quinoa between bowls, pile on roasted sweet potato, sliced chicken, edamame, red cabbage, carrots, cucumber and avocado.

8. Drizzle each bowl generously with the peanut sauce, then sprinkle crushed peanuts, sesame seeds if using, sliced green onions and cilantro on top. Serve with lime wedges for extra brightness.

9. Tips and hacks: cut the sweet potatoes into uniform pieces so they cook evenly; if the peanut sauce gets too thick add a splash more warm water; the sauce keeps 4 to 5 days in the fridge, cooked chicken 3 to 4 days. Don’t assemble far ahead or the avocado and cabbage will lose their pop, but you can roast potatoes and make the sauce a day ahead to save time.

Equipment Needed

1. Rimmed baking sheet (for roasting the sweet potatoes)
2. Large skillet or grill pan to sear the chicken
3. Mixing bowls, one medium and one small for sauce and prep
4. Whisk and measuring spoons to mix the peanut sauce
5. Measuring cups for peanut butter, water and rice/quinoa
6. Chef’s knife and cutting board for veg and slicing chicken
7. Microplane or fine grater for ginger and garlic
8. Tongs or a sturdy spatula to turn chicken and potatoes
9. Instant read thermometer to check chicken reaches 165F
10. Serving bowls and a spoon or ladle to drizzle the sauce and assemble bowls

FAQ

Thai Peanut Chicken Buddha Bowls Recipe Substitutions and Variations

• Chicken thighs: swap with firm tofu (press, cube and pan-fry or bake till golden for similar chew), or shrimp for a quicker cook, or tempeh if you want a nuttier, firmer bite.
• Peanut butter: use almond or cashew butter for a milder nutty flavor, or sunflower seed butter if someone has a tree nut allergy; thin any of them with warm water or a little oil to match the sauce texture.
• Brown rice or quinoa: substitute cauliflower rice for a low carb option, or use farro or barley if you want a chewier whole grain, just adjust cooking times.
• Soy sauce: swap with tamari for a gluten free option, or coconut aminos for lower sodium and a slightly sweeter, milder profile.

Pro Tips

– Cut the sweet potatoes into the same sized cubes and give them lots of space on the pan so they brown instead of steam, if they touch they wont caramelize properly.
– If you use natural peanut butter warm it a few seconds in the microwave or whisk vigorously before adding water, add the water a little at a time until it’s pourable, and always taste for salt and heat since peanut butters vary a lot.
– Pat the chicken dry and let it sit at room temp for 10–15 minutes before searing, cook on a very hot pan so you get a good crust, then let it rest a few minutes and slice against the grain for the juiciest bites.
– Keep components separate if you’re making these ahead, especially the avocado and cabbage; squeeze a little lime on avocado only right before serving or keep the pit in the half to slow browning, and toast the peanuts and sesame seeds last minute for better crunch and flavor.

Thai Peanut Chicken Buddha Bowls Recipe

Recipe by James Level

0.0 from 0 votes

I put together a Thai Peanut Chicken bowl that features a five-minute lime and peanut sauce plus a simple roasting trick to keep the vegetables vibrant for easy meal prep.

Pin

Servings

4

servings

Calories

890

kcal

Equipment: 1. Rimmed baking sheet (for roasting the sweet potatoes)
2. Large skillet or grill pan to sear the chicken
3. Mixing bowls, one medium and one small for sauce and prep
4. Whisk and measuring spoons to mix the peanut sauce
5. Measuring cups for peanut butter, water and rice/quinoa
6. Chef’s knife and cutting board for veg and slicing chicken
7. Microplane or fine grater for ginger and garlic
8. Tongs or a sturdy spatula to turn chicken and potatoes
9. Instant read thermometer to check chicken reaches 165F
10. Serving bowls and a spoon or ladle to drizzle the sauce and assemble bowls

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, about 700 g, or breasts if you like

• 1 tbsp neutral oil for cooking

• Salt and black pepper to taste

• 2 cups cooked brown rice or quinoa

• 2 medium sweet potatoes, about 2 cups cubed

• 1 cup shelled edamame (frozen, thawed)

• 1 cup shredded red cabbage

• 2 medium carrots, julienned or shredded

• 1 cucumber, thinly sliced

• 1 ripe avocado, sliced

• 4 green onions, sliced

• 1/2 cup fresh cilantro leaves

• 1/4 cup crushed roasted peanuts for topping

• 1 tbsp sesame seeds (optional)

• 1/2 cup creamy peanut butter (natural or regular)

• 3 tbsp low sodium soy sauce

• 2 tbsp honey or maple syrup

• 2 tbsp fresh lime juice (about 1 lime)

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 to 2 tbsp sriracha or chili garlic sauce, to taste

• 1 clove garlic, minced or grated

• 1 tsp fresh grated ginger

• 1/4 to 1/3 cup warm water to thin the sauce

• Lime wedges for serving

Directions

• Preheat oven to 425F (220C). Toss the cubed sweet potatoes with half of the 1 tbsp neutral oil, a good pinch of salt and pepper, spread on a rimmed baking sheet and roast 20 to 25 minutes until tender and slightly caramelized, turn once halfway so they brown evenly.
• While the potatoes roast, make the peanut sauce: whisk together 1/2 cup creamy peanut butter, 3 tbsp low sodium soy sauce, 2 tbsp honey or maple syrup, 2 tbsp fresh lime juice, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 to 2 tbsp sriracha (to taste), 1 clove minced garlic and 1 tsp grated ginger. Add 1/4 to 1/3 cup warm water a little at a time until you get a smooth drizzleable sauce, taste and adjust salt or sriracha if you want it hotter.
• Pat the 1 1/2 lb chicken thighs dry, season with salt and black pepper. Heat the remaining half of the neutral oil in a large skillet over medium high. Sear the thighs 4 to 6 minutes per side until golden and cooked through (internal temp about 165F / 74C), or grill if you prefer. Let rest 5 minutes then slice thinly.
• Cook or reheat 2 cups cooked brown rice or quinoa so its warm. If you want extra flavor stir in a squeeze of lime and a pinch of salt.
• Heat the 1 cup shelled edamame if frozen and thawed, either steam for 3 minutes or microwave a minute or two with a splash of water, then season with a little salt.
• Prep the raw veg: shred 1 cup red cabbage, julienne or shred 2 medium carrots, thinly slice 1 cucumber, slice 1 ripe avocado just before serving so it doesn't brown, slice 4 green onions and pick 1/2 cup cilantro leaves. Crush 1/4 cup roasted peanuts and have 1 tbsp sesame seeds ready if using.
• Build the bowls: divide the warm rice or quinoa between bowls, pile on roasted sweet potato, sliced chicken, edamame, red cabbage, carrots, cucumber and avocado.
• Drizzle each bowl generously with the peanut sauce, then sprinkle crushed peanuts, sesame seeds if using, sliced green onions and cilantro on top. Serve with lime wedges for extra brightness.
• Tips and hacks: cut the sweet potatoes into uniform pieces so they cook evenly; if the peanut sauce gets too thick add a splash more warm water; the sauce keeps 4 to 5 days in the fridge, cooked chicken 3 to 4 days. Don’t assemble far ahead or the avocado and cabbage will lose their pop, but you can roast potatoes and make the sauce a day ahead to save time.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 649g
• Total number of serves: 4
• Calories: 890kcal
• Fat: 54g
• Saturated Fat: 11g
• Trans Fat: 0.1g
• Polyunsaturated: 10g
• Monounsaturated: 33g
• Cholesterol: 147mg
• Sodium: 550mg
• Potassium: 1580mg
• Carbohydrates: 66g
• Fiber: 12g
• Sugar: 15g
• Protein: 64g
• Vitamin A: 15500IU
• Vitamin C: 36mg
• Calcium: 92mg
• Iron: 5.4mg