Description
A vibrant and nutritious Buddha bowl featuring juicy chicken, creamy peanut sauce, and fresh vegetables served over rice or quinoa.
Ingredients
Scale
- 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)
Instructions
- Season the sliced chicken breast with garlic powder, ground ginger, salt, and black pepper. Allow it to marinate for about 5 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook the seasoned chicken strips for 3-4 minutes per side until golden brown and cooked through.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Gradually add warm water to achieve the desired sauce consistency.
- Divide cooked rice or quinoa among four serving bowls. Arrange carrots, cucumber, red bell pepper, and edamame in sections on top.
- Top each bowl with sliced chicken and drizzle with peanut sauce. Garnish with chopped green onions and sesame seeds.
Notes
Marinate chicken for up to 30 minutes for enhanced flavor. Use a meat thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Thai/Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg