Thai Peanut Chicken Buddha Bowl: A Colorful, Comforting Meal in One Bowl
A Buddha bowl is all about balance—protein, grains, vegetables, and a killer sauce that ties everything together. This Thai Peanut Chicken Buddha Bowl hits every note: juicy marinated chicken, crisp-tender vegetables, fluffy rice, and a creamy, slightly spicy peanut sauce that makes you want to lick the spoon. Inspired by Thai flavors but designed for everyday cooking, this bowl is wholesome, filling, and endlessly customizable.
What makes this dish special is contrast: warm and cool, crunchy and creamy, savory and slightly sweet. It’s the kind of meal that feels indulgent but leaves you energized, not heavy.
Ingredients (Serves 4)
For the chicken marinade
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon neutral oil
For the Thai peanut sauce
- ½ cup creamy peanut butter (natural preferred)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- ½ teaspoon red curry paste or chili garlic sauce (adjust to taste)
- ¼ cup warm water or coconut milk (to thin)
For the bowl base
- 1½ cups uncooked jasmine rice (or brown rice, quinoa)
- 3 cups water or broth
Vegetables & toppings
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, sliced
- 1 cup steamed or roasted broccoli
- Fresh cilantro leaves
- Chopped peanuts
- Lime wedges
- Optional: sliced avocado, green onions, sesame seeds
Step-by-Step Instructions
1. Marinate the chicken
Cut the chicken into bite-sized pieces or thin strips. In a bowl, whisk together soy sauce, fish sauce, lime juice, honey, ginger, garlic, and oil. Add the chicken and toss until evenly coated.
Cover and marinate for at least 20 minutes, or up to 12 hours in the refrigerator. The longer it marinates, the deeper the flavor.
2. Cook the rice
Rinse the rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then cover and simmer until tender—about 15 minutes for jasmine rice. Fluff with a fork and set aside.
3. Prepare the peanut sauce
In a bowl, whisk together peanut butter, soy sauce, fish sauce, vinegar or lime juice, honey, ginger, garlic, and chili paste. Slowly add warm water or coconut milk until the sauce becomes smooth and pourable but still thick.
Taste and adjust: more lime for brightness, more honey for sweetness, more chili for heat.
4. Cook the chicken
Heat a large skillet over medium-high heat. Add a drizzle of oil. Cook the marinated chicken in a single layer, letting it sear undisturbed for 3–4 minutes before stirring. Continue cooking until caramelized and cooked through, about 8–10 minutes total.
Remove from heat and let rest briefly.
5. Prepare the vegetables
Steam or roast the broccoli until tender but still bright green. Keep raw veggies crisp for contrast. This mix of cooked and raw vegetables is key to a great Buddha bowl.
Assembling the Buddha Bowl
Start with a generous scoop of rice at the bottom of each bowl. Arrange chicken and vegetables in sections around the bowl for a colorful presentation. Drizzle generously with peanut sauce.
Finish with chopped peanuts, fresh cilantro, green onions, and a squeeze of lime.
Why This Bowl Works So Well
- Protein-rich: Chicken and peanuts keep you full
- Balanced carbs: Rice provides steady energy
- Healthy fats: Peanut butter and avocado
- Fiber-packed: Colorful vegetables aid digestion
- Big flavor: Sweet, salty, spicy, and tangy in every bite
Variations & Swaps
🌱 Vegetarian or vegan
Swap chicken for roasted tofu, tempeh, or chickpeas. Use soy sauce instead of fish sauce and maple syrup instead of honey.
🌶 Extra spicy
Add sambal oelek, Thai chilies, or extra red curry paste to the sauce.
🥬 Low-carb
Use cauliflower rice or shredded lettuce as the base.
🥥 Extra creamy
Use full-fat coconut milk in the peanut sauce.
Meal Prep & Storage
This bowl is perfect for meal prep. Store rice, chicken, vegetables, and sauce separately in airtight containers for up to 4 days. Reheat rice and chicken gently, then add fresh veggies and sauce.
Common Mistakes to Avoid
- Over-thinning the peanut sauce
- Overcooking chicken (thighs stay juicier)
- Skipping acid—lime juice is essential
- Mixing everything together too early (keep textures distinct)
Final Thoughts
The Thai Peanut Chicken Buddha Bowl is proof that healthy food doesn’t have to be boring. It’s bold, comforting, colorful, and deeply satisfying—exactly the kind of meal you crave again and again.