Name: Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 cup farro; 1/4 cup chicken stock; 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks; 1 tablespoon cornstarch; 1 tablespoon fish sauce; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 shallot, minced; 1 tablespoon freshly grated ginger; 1 1/2 tablespoons sambal oelek (ground fresh chile paste); 1 tablespoon brown sugar; 1 tablespoon freshly squeezed lime juice; Kosher salt and freshly ground black pepper, to taste; 2 cups shredded kale; 1 1/2 cups shredded purple cabbage; 1 cup bean sprouts; 2 carrots, peeled and grated; 1/2 cup fresh cilantro leaves; 1/4 cup roasted peanuts; 3 tablespoons creamy peanut butter; 2 tablespoons freshly squeezed lime juice; 1 tablespoon reduced sodium soy sauce; 2 teaspoons dark brown sugar; 2 teaspoons sambal oelek (ground fresh chile paste); 2-3 tablespoons water (for thinning)

Jump to Recipe· 4.1 from 8 reviews

If you are craving a vibrant, health-packed meal that dazzles the taste buds with an exciting blend of flavors and textures, then the Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe is your new best friend in the kitchen. This dish is a beautiful harmony of tender, savory chicken, nutty farro, crisp fresh vegetables, and a luscious, spicy peanut sauce that ties everything together perfectly. It’s not just a meal, but an experience that captures the soul of Thai cuisine in a bowl, making it perfect for lunch or dinner when you want something nourishing yet undeniably delicious.

Ingredients You’ll Need

The image shows a white oval plate at the top center holding four pieces of raw chicken thighs sprinkled lightly with black pepper. Below the plate, there are several small clear glass bowls arranged in a semi-circle displaying ingredients: bright orange shredded carrots, light brown sugar, chili sauce with red flakes, chopped shallots, raw grains, peanut halves, and soy sauce. On the right side next to the plate, there are fresh green kale leaves with curly edges, a piece of light brown ginger root, light yellow bean sprouts, and a small container with white powder. The bottom left corner features a halved lime with a vivid green rind and a jug of golden broth. All the items are placed on a white marbled surface giving the scene a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for a handful of simple yet essential ingredients that come together for a flavorful, colorful bowl. Each element plays its part whether it’s adding depth, texture, or that signature tangy heat.

Farro (1 cup): A chewy, nutty grain that serves as a hearty base for the bowl.
Chicken stock (1/4 cup): Adds moisture and rich flavor when cooking the chicken.
Sambal oelek (3 1/2 tablespoons total): This spicy chili paste ignites the dish with authentic Thai heat.
Brown sugar (3 teaspoons + 1 tablespoon): Balances the spice with a hint of sweetness.
Lime juice (3 tablespoons + 1 tablespoon): Brings a fresh, zesty brightness to the flavors.
Boneless, skinless chicken thighs (1 pound): Juicy and tender, perfect for absorbing all the marinade flavors.
Cornstarch (1 tablespoon): Provides a light coating for the chicken to achieve a perfect sear.
Fish sauce (1 tablespoon): Adds umami depth, essential to authentic Thai profiles.
Olive oil (1 tablespoon): For sautéing the chicken and aromatics.
Garlic (2 cloves, minced): Infuses a fragrant punch during cooking.
Shallot (1, minced): Brings a mild sweetness and subtle crunch.
Freshly grated ginger (1 tablespoon): Adds warmth and complexity.
Kale (2 cups, shredded): A nutrient-packed green that adds color and crunch.
Purple cabbage (1 1/2 cups, shredded): For vibrant color and a pleasing crisp texture.
Bean sprouts (1 cup): Deliver freshness and a delicate crunch.
Carrots (2, peeled and grated): Sweet and colorful, balancing the bowl perfectly.
Fresh cilantro leaves (1/2 cup): Herbaceous brightness that livens every bite.
Roasted peanuts (1/4 cup): For an irresistible nutty crunch.
Creamy peanut butter (3 tablespoons): The star ingredient in the rich, spicy peanut sauce.
Reduced sodium soy sauce (1 tablespoon): Adds savory depth to the sauce.

How to Make Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe

Step 1: Create the Spicy Peanut Sauce

Begin by whisking together the creamy peanut butter, freshly squeezed lime juice, soy sauce, brown sugar, sambal oelek, and a splash of water in a small bowl until smooth. This sauce is the soul of your dish, balancing spicy, sweet, tangy, and savory in every spoonful.

Step 2: Cook the Farro

Follow the package instructions to cook your farro until it’s chewy but perfectly tender. This grain adds an earthy nuttiness and lovely texture that anchors the entire bowl.

Step 3: Prepare the Chicken Stock Mixture

Mix together the chicken stock, sambal oelek, brown sugar, and lime juice in a small bowl. This mixture will infuse the chicken with loads of flavor during cooking, giving it a deliciously tangy and spicy punch.

Step 4: Coat the Chicken

In a large bowl, toss the chicken chunks with cornstarch and fish sauce. The cornstarch helps create a golden crust, locking in juices, while the fish sauce adds depth to the chicken.

Step 5: Cook the Chicken and Aromatics

Heat olive oil in a large skillet over medium heat, then add the chicken. Cook it until it turns a beautiful golden brown, about 3 to 5 minutes. Add minced garlic, shallot, and ginger, cooking just until fragrant—these aromatics bring layers of flavor that are essential to this dish. Then stir in the chicken stock mixture and cook until slightly thickened, seasoning with salt and pepper to taste.

Step 6: Assemble Your Buddha Bowls

Divide the cooked farro among four bowls. Top with the beautifully cooked chicken, shredded kale, purple cabbage, bean sprouts, grated carrots, fresh cilantro, and a sprinkle of roasted peanuts. Each bite is bursting with colorful veggies and delectable textures.

Step 7: Serve with Spicy Peanut Sauce

Drizzle or serve alongside the spicy peanut sauce you prepared earlier. This sauce brings everything to life with its creamy, spicy finish, making the Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe a meal you’ll want to make again and again.

How to Serve Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe

Two white bowls sit on a white marbled surface, each filled with colorful layers. The bottom layer is brown rice, topped with shredded bright orange carrots on one side and deep purple shredded cabbage on another side. Fresh green kale sits beside the cabbage, and white bean sprouts are placed near the carrots. In the center, there are chunks of golden-brown cooked chicken sprinkled with chopped peanuts and black pepper. Fresh green cilantro leaves rest on top, adding a vibrant touch. Next to the bowls on the surface, there are green lime wedges and a small clear bowl filled with peanuts. Two copper forks are placed near the top bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra chopped roasted peanuts and fresh cilantro on top for an added crunch and herbal freshness that elevate every bite. You can also add thin slices of fresh red chili if you crave more heat.

Side Dishes

These bowls stand beautifully on their own but pair wonderfully with a light cucumber salad or a simple miso soup to complement the flavors without overwhelming them.

Creative Ways to Present

Serve the bowls in gorgeous ceramic dishes or mason jars layered for a fun, portable lunch option. You might also add a wedge of lime on the side for guests to squeeze on top, adding a lovely zesty note right before eating.

Make Ahead and Storage

Storing Leftovers

You can store each component separately in airtight containers for up to 3 days. Keep the peanut sauce aside until ready to serve to maintain its creamy texture and vibrant flavor.

Freezing

While the chicken and farro freeze well, the fresh vegetables and peanut sauce are best kept fresh. Freeze the cooked chicken and farro in separate portions for up to 2 months for easy meals later on.

Reheating

Reheat the frozen or refrigerated chicken and farro gently on the stovetop or microwave until warmed through. Add fresh veggies and drizzle the freshly mixed spicy peanut sauce just before serving to keep all the textures lively and fresh.

FAQs

Can I substitute farro with another grain?

Absolutely! Brown rice, quinoa, or even bulgur can be used if farro isn’t available. Just keep in mind the cooking times and textures may vary slightly.

Is it possible to make this dish vegetarian?

Yes, swap the chicken for firm tofu or chickpeas and use vegetable stock instead of chicken stock. The spicy peanut sauce still shines as the star flavor.

How spicy is the sambal oelek?

Sambal oelek offers a moderate level of heat with a fresh chili kick. If you prefer less spice, start with a smaller amount and adjust to your taste.

Can I prepare the spicy peanut sauce in advance?

Definitely! The sauce stays fresh in the fridge for up to a week and often tastes even better after the flavors meld overnight.

What’s the best way to shred the kale?

Remove the tough stems and finely chop the leaves with a sharp knife to get delicate ribbons that mix well into the bowl without overpowering each bite.

Final Thoughts

This Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe is truly a celebration of fresh, bold flavors and nourishing ingredients all in one bowl. It’s perfect for anyone looking to add a bit of excitement and warmth to their meals without fuss. I can’t wait for you to try it and watch it become a staple in your recipe collection, bringing smiles to your table every time.