Name: High Protein Thai Chicken Buddha Bowls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 pound boneless skinless chicken breast, cut into 1-inch chunks; 1 cup uncooked brown rice; 1/4 cup chicken stock; 1.5 tablespoons sambal oelek; 1 tablespoon light brown sugar; 1 tablespoon freshly squeezed lime juice; 1 tablespoon cornstarch; 1 tablespoon fish sauce; 1 tablespoon extra virgin olive oil; 2 cloves garlic, minced; 1 shallot, minced; 1 tablespoon freshly grated ginger; 2 cups shredded kale; 1.5 cups shredded purple cabbage; 1 cup fresh bean sprouts; 2 whole carrots, peeled and grated; 1/2 cup fresh cilantro leaves; 1/4 cup roasted peanuts, chopped; 3 tablespoons creamy peanut butter; 2 tablespoons freshly squeezed lime juice (for sauce); 1 tablespoon reduced-sodium soy sauce; 2 teaspoons dark brown sugar; 2 teaspoons sambal oelek (for sauce)

Description

High Protein Thai Chicken Buddha Bowls are a flavorful, nutritious meal featuring tender chicken chunks in a spicy glaze, served over brown rice with shredded vegetables, fresh herbs, and a creamy peanut sauce for a balanced Thai-inspired dish.

Ingredients

1 pound boneless skinless chicken breast, cut into 1-inch chunks
1 cup uncooked brown rice
1/4 cup chicken stock
1.5 tablespoons sambal oelek
1 tablespoon light brown sugar
1 tablespoon freshly squeezed lime juice
1 tablespoon cornstarch
1 tablespoon fish sauce
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 shallot, minced
1 tablespoon freshly grated ginger
2 cups shredded kale
1.5 cups shredded purple cabbage
1 cup fresh bean sprouts
2 whole carrots, peeled and grated
1/2 cup fresh cilantro leaves
1/4 cup roasted peanuts, chopped
3 tablespoons creamy peanut butter
2 tablespoons freshly squeezed lime juice (for sauce)
1 tablespoon reduced-sodium soy sauce
2 teaspoons dark brown sugar
2 teaspoons sambal oelek (for sauce)

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Instructions

Prepare the brown rice according to the package instructions and set aside to stay warm.
Create the spicy peanut dressing by whisking the peanut butter, 2 tablespoons lime juice, soy sauce, dark brown sugar, and 2 teaspoons sambal oelek with a small amount of water until smooth.
In a small bowl, mix the chicken stock, 1.5 tablespoons sambal oelek, 1 tablespoon brown sugar, and 1 tablespoon lime juice to create the chicken glaze.
Coat the chicken chunks in a mixture of cornstarch and fish sauce, ensuring the starch is fully absorbed.
Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden, then add the garlic, shallot, and ginger, cooking for 2 additional minutes.
Stir the stock glaze into the skillet and simmer for 1 minute until the sauce thickens and coats the chicken pieces.
Assemble the bowls by layering the rice with kale, cabbage, bean sprouts, and grated carrots.
Top with the glazed chicken, cilantro, and peanuts, and serve with the peanut sauce drizzled over the top.

Notes

Adjust the amount of sambal oelek to control the spice level.
For a gluten-free version, ensure soy sauce and fish sauce are gluten-free.
Meal can be prepped in advance; store components separately for freshness.