Thai Peanut Chicken Buddha Bowls

These Thai Peanut Chicken Buddha Bowls are bursting with flavors and textures. Tender chicken marinated in a flavorful peanut sauce, served over quinoa and topped with fresh vegetables and crunchy peanuts, these bowls are a delicious and nutritious meal.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1/4 cup soy sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes
• 2 cups cooked quinoa
• 2 cups shredded cabbage
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped peanuts
• 2 green onions, chopped
• Lime wedges, for serving

Instructions:

To make the sauce, mix the peanut butter, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a small bowl with a whisk

Half of the sauce should be mixed with the sliced chicken breasts and left to sit for at least 30 minutes

Place the chicken in a skillet and place it over medium-high heat

Cook for 5 to 6 minutes on each side, or until the chicken is fully cooked

Place cooked quinoa, shredded cabbage, julienned carrot, sliced red bell pepper, and cooked chicken in bowls

Add the chopped peanuts and green onions to the bowls and drizzle the rest of the sauce over them

Serve with lime wedges on the side so that you can squeeze them over the bowls

Have fun