Thai Peanut Chicken Buddha Bowl
A Hearty, Flavor-Packed Bowl with Creamy Peanut Sauce
A Buddha bowl is all about balance: protein, grains, veggies, and a killer sauce that ties it all together. This Thai-inspired version delivers tender, caramelized chicken, fluffy rice, rainbow vegetables, and a silky peanut dressing that hits sweet, salty, tangy, and spicy all at once. It’s satisfying without being heavy, wholesome without being boring, and endlessly customizable.
Whether you’re meal-prepping for the week or assembling a gorgeous dinner bowl, this recipe checks every box.
Why You’ll Love This Bowl
- Big Thai flavors with simple pantry ingredients
- Perfect for meal prep (everything keeps beautifully)
- Balanced and filling without feeling sluggish
- Customizable for spicy lovers, veggie swaps, or gluten-free needs
Once you make the peanut sauce, you’ll want to keep a jar of it in your fridge at all times. Fair warning.
Ingredients (Serves 4)
For the Peanut Chicken
- 600–700 g (1½ lb) boneless, skinless chicken thighs or breasts
- 2 tbsp soy sauce (or tamari)
- 1 tbsp honey or brown sugar
- 1 tbsp peanut butter
- 1 tbsp lime juice or rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp chili flakes or sriracha (optional)
- 1 tbsp vegetable or sesame oil
For the Creamy Thai Peanut Sauce
- ½ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1–2 tsp sriracha or chili paste (to taste)
- 2–4 tbsp warm water (to thin)
For the Bowl Base
- 1½ cups jasmine rice (or brown rice, quinoa, or rice noodles)
- 3 cups water or broth
For the Vegetables
- 1 cup shredded red cabbage
- 1 cup carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, sliced or diced
- 1 cup edamame (steamed)
- 1 avocado, sliced
Garnishes (Optional but Highly Recommended)
- Chopped roasted peanuts
- Fresh cilantro
- Green onions
- Sesame seeds
- Lime wedges
Step 1: Cook the Grain Base
Start with the foundation of your bowl. Rinse the rice until the water runs clear. Combine rice and water (or broth) in a pot and bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes until tender and fluffy.
Once cooked, remove from heat and let it steam for 5 minutes. Fluff with a fork and set aside. Warm, fluffy rice makes everything else shine.
Step 2: Marinate the Chicken
Cut the chicken into bite-size pieces or thin strips. In a bowl, whisk together soy sauce, honey, peanut butter, lime juice, garlic, ginger, chili flakes, and oil.
Add the chicken and toss to coat thoroughly. Let it marinate for at least 15 minutes. If you have more time, 30 minutes deepens the flavor even more.
This marinade is magic—it caramelizes beautifully when cooked and infuses the chicken with savory-sweet depth.
Step 3: Cook the Chicken
Heat a large skillet over medium-high heat. Add a drizzle of oil and once hot, add the marinated chicken in a single layer.
Let it cook undisturbed for 3–4 minutes to develop a golden crust. Flip and cook another 3–4 minutes until fully cooked and slightly sticky from the marinade.
If the pan gets dry, add a splash of water to loosen any caramelized bits—those are pure flavor. Remove from heat and keep warm.
Step 4: Make the Peanut Sauce
In a bowl or jar, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, and sriracha. Slowly add warm water until the sauce reaches a creamy, drizzle-able consistency.
Taste and adjust:
- Too thick? Add more water.
- Too salty? A bit more honey or lime.
- Want heat? More sriracha.
The sauce should be rich, smooth, and spoon-licking good.
Step 5: Prep the Vegetables
While the chicken cooks, prep your vegetables. Slice, shred, and arrange them neatly. For extra flavor, you can lightly salt the cucumbers or toss the cabbage with a squeeze of lime.
The contrast of fresh, crunchy vegetables against warm chicken and rice is what makes this bowl so satisfying.
Step 6: Assemble the Buddha Bowls
Divide the rice evenly among four bowls. Arrange the chicken and vegetables in sections over the rice—this creates that classic, Instagram-ready Buddha bowl look.
Drizzle generously with peanut sauce. Don’t be shy—this sauce is the star.
Finish with roasted peanuts, cilantro, green onions, sesame seeds, and a squeeze of fresh lime.
Make-Ahead & Meal Prep Tips
This bowl is ideal for meal prep:
- Store rice, chicken, veggies, and sauce separately
- Keeps well in the fridge for up to 4 days
- Reheat rice and chicken, keep veggies fresh
- Peanut sauce thickens in the fridge—thin with warm water
Variations & Swaps
- Vegetarian: Swap chicken for crispy tofu or roasted sweet potatoes
- Low-carb: Use cauliflower rice
- Extra spicy: Add chili oil or fresh Thai chilies
- Gluten-free: Use tamari instead of soy sauce
Final Thoughts
This Thai Peanut Chicken Buddha Bowl is comfort food with intention—warm, nourishing, vibrant, and deeply flavorful. It’s the kind of meal that feels both indulgent and energizing, perfect for busy weeks or slow, mindful dinners.
Once you master this bowl, it’ll be on repeat in your kitchen. And honestly? No one will blame you.