Thai Chicken Quinoa Bowls with Peanut Sauce is healthy and easy to make in 20 minutes! This one-pot recipe is quick and incredibly flavorful! It's gluten-free and excellent for meal prepping.
Try our other easy Asian favorites like 30-minute Chicken Lettuce Wraps and sheet pan Sesame Chicken.
Whether you're searching for an easy dinner idea or a quick one-pot meal, you're going to love this recipe for Thai chicken quinoa bowls!
This healthy dish is packed with veggies, protein, and a superfood, making it a great way to fill up without extra calories or processed ingredients.
And the delicious Thai sauce, which features coconut milk and creamy peanut butter, takes the flavor of these simple bowls up a notch.
These bowls are perfect for meal prepping or a simple weeknight dinner.
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What are Thai Buddha Bowls?
This Thai chicken quinoa bowl is also called a Thai Buddha bowl.
But how did this simple dish get that name? Thai Buddha bowls get their name because the bowl resembles a cute, round Buddha belly.
And while these types of one-dish meals can feature a variety of flavor profiles, including flavors from Thailand, Japan, and China, they usually consist of the same basic ingredients.
- Buddha bowls typically start with a grain base made up of quinoa, barley, or brown rice.
- Then, add cooked veggies (or raw, if you prefer) to the bowl to add color, texture, and extra nutrition.
- Next, include lots of protein, like poultry, fish, or tofu, to ensure your one-bowl meal fills you up. Finally, top the Buddha bowl with a delicious sauce or dressing to give it some extra good flavor.
Ingredients
This recipe for a simple chicken quinoa bowl uses the concept of the Buddha bowl as a base to create a fantastic dish that's packed with flavor. To make these Thai Chicken Quinoa Bowls, you'll need:
- Quinoa - a gluten-free whole grain.
- Chicken Breast - cooked and chop into bite-sized pieces.
- Carrots - perfect for added nutrition and crunch.
- Edamame - for added protein and color.
- Green Onions - to give the dish a little
- Peanuts - again, a wonderful way to add some crunchy texture.
- Cilantro - to fill out the flavor profile and give it a vibrant garnish.
In addition to filling your bowl with plenty of whole grains, protein, and veggies, you'll need a delicious Thai Peanut Sauce to complete it.
For your sauce, you'll need:
- Sweet chili sauce - usually found in the Asian section of your supermarket.
- Rice vinegar - a pantry staple for sauces and dressings.
- Coconut milk - this gives the sauce a nice creaminess.
- Brown sugar - for a touch of sweetness.
- Peanut butter - the hero of the sauce!
- Garlic Cloves - for a little kick.
- Lime Juice - for a fresh, citrus flavor.
- Ginger - a little fresh or ground is great!
How to Cook Quinoa
Perfectly cooking quinoa can be a little bit of an art. But once you figure out how to make great-tasting quinoa, you'll want to incorporate it into every meal!
Like these Quinoa Pizza Bites!
Cooking quinoa starts with a little bit of prep work. If you follow these instructions for perfectly cooked quinoa, you'll be a pro and able to incorporate this superfood into many of your meals!
Tip: Since this recipe includes chicken, add to the dish's flavor profile by cooking your quinoa in low-sodium chicken broth instead of plain water for a fuller flavor.
Step-By-Step Instructions
Now that you have your delicious quinoa ready to go, you can start assembling your bowls.
Step 1 - Cook Your Quinoa
Cooking the quinoa is the hardest part of this quick chicken quinoa bowl recipe. So, as your quinoa is cooking, you can spend a few minutes preparing the rest of the ingredients for your bowls.
Step 2 - Prepare the Sauce
Start prepping your Thai Chicken Quinoa Bowls by preparing the sauce.
This simple Thai sauce is made by mixing the chili sauce, rice vinegar, coconut milk, brown sugar, peanut butter, cloves, lime juice, and ginger in a medium bowl.
Tip: To mix these sticky ingredients, like the creamy peanut butter, a little easier, take a second to melt the peanut butter in the microwave before adding it to the sauce.
Then, whisk all the sauce ingredients together and set the sauce aside.
Step 3 - Mix the Sauce into the Quinoa
Once the quinoa is finished cooking, pour the sauce into the pan and stir well to coat the grains.
Mmmm, that sauce is good!
Next, add in the cooked chicken and other fresh ingredients like carrots, edamame, and green onions, stirring to combine.
Finally, add half the chopped peanuts and cilantro to the mixture and stir to combine.
Other Add-ins
Other ingredients ideas for these Buddha Bowls include:
- chickpeas
- red bell peppers
- chopped broccoli
- red cabbage
- diced red onion
More Easy Chicken Recipes
One-Pan Honey Garlic Chicken - chicken and veggies cook with honey and garlic to tender perfection.
Sheet Pan Chicken and Butternut Squash - cook your dinner in one pan and see how easy clean-up can be!
Healthy Baked Chicken Tenders - another easy, gluten-free recipe that families adore!
How to Serve Thai Veggie Quinoa Bowls
This recipe for Thai chicken quinoa bowls can be served in two different ways: in one large bowl or four smaller individual bowls.
Serving the dish in one large bowl is great for family dinners, where everyone can help themselves with their own portions. But for greater portion control or meal prepping, separating the recipe into four equal servings is a better idea.
Meal Prep Tips
If you want to reheat this meal for lunch or dinner, simply store the finished recipe in environmentally-friendly individual, microwave-safe containers, place it in the fridge and then reheat it before eating.
Tips & Tricks
- Adding low-sodium chicken broth to cook your quinoa enhances the flavor of this dish.
- To save time, you can make a big batch of quinoa at the beginning of the week and easily whip these bowls up on a separate night.
- An idea for quick prep is using a cooked rotisserie chicken for the recipe.
- We like to use creamy peanut butter for the sauce, but crunchy peanut butter will also work.
- You can make this recipe vegetarian by omitting the chicken.
Tip: another quinoa recipe you'll want to try is One-Pot Mediterranean Quinoa! Easy and delish!
How to Store
If you don't finish all your quinoa bowls in one sitting, any leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
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Recipe
Thai Chicken Quinoa Bowls Recipe
Equipment
- pot
- knife
- whisk
Ingredients
- 1 cup uncooked quinoa (rinsed)
- 2 chicken breasts (cooked and shredded)
- ⅔ cup chopped carrots
- ⅔ cup shelled edamame
- ⅔ cup chopped green onions
- ½ cup chopped peanuts
- ½ cup freshly chopped cilantro
Sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoon rice vinegar
- 2 tablespoon canned coconut milk
- 1 tablespoon brown sugar
- 2 teaspoon creamy peanut butter (it mixes in easier if it’s melted)
- 2 garlic cloves
- 1 lime (juiced)
- ¼ teaspoon ground ginger (optional)
Instructions
- Make quinoa (see post for a tutorial for perfect quinoa if needed). Also, we like to use low-sodium chicken or vegetable broth for fuller flavor in this recipe.
- While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Set aside.
- Once quinoa is finished cooking, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame, and green onions, stirring to combine. Season with salt and pepper to your liking. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro or 4 smaller bowls.
Video
Notes
- Adding low-sodium chicken broth to cook your quinoa enhances the flavor of this dish.
- To save time, you can make a big batch of quinoa at the beginning of the week and easily whip these bowls up on a separate night.
- An idea for quick prep is using a cooked rotisserie chicken for the recipe.
- We like to use creamy peanut butter for the sauce, but crunchy peanut butter will also work.
- You can make this recipe vegetarian by omitting the chicken.
Adela says
Super good and very easy! Added heaping teaspoon of fresh minced ginger and 1/2 diced red bell pepper. Sub lemon juice for lime, bcuz I didn’t have lime. Increased peanut to 3 tablespoons. Would love to post pic but don’t know how
Erin Henry says
Love your additions, Adela! Sounds delicious. I wish you had a pic because the whole thing sounds amazing.
Debbie says
Such a versatile recipe, I'll be making this weekly at least! This time I used diced sweet potatoes, zucchini, cauliflower, and broccoli, plus some diced up chicken breast from earlier in the week. I didn't mix it all together but put the quinoa on the bottom of the bowl and arranged the other ingredients in little piles on top like they do in restaurants, then drizzled on the YUMMY sauce -- phenomenal!! That sauce, plus the peanuts and cilantro, are SO satisfying.
Erin Henry says
So glad you found the recipe, Debbie! It's so tasty and versatile. Love the sauce too! I like your additions.
Jan Scott says
Very good! Will definitely make again!
Erin Henry says
So good to hear you enjoyed this easy recipe, Jan! Thanks for the 5-star review!
Robi Rau says
Delicious! Will definitely make again.
Erin Henry says
Yay! So glad to hear it, Robi! It sure is tasty. Thanks for leaving a 5-star review. We appreciate it.
Tracy says
Just a question. Do you cook the carrots, and do you heat it up the next day for lunch?
Erin Henry says
Hi Tracy, we do not cook the carrots. They are in tiny pieces, so they add just the right amount of crunch. As for eating it the next day, we like to heat it slightly, but it's up to you if you want to eat it cold.
Laura says
Made this recipe for the first time last week and having been craving it every day since!!! Delicious!! Thanks for sharing!
Erin Henry says
The sauce on this recipe gets us every time! So glad you enjoyed it, Laura! Thanks for the 5 star review.
Julie Blanner says
Love the flavor of this! It was so easy and a great dinner!
Erin Henry says
Yes! The flavor is amazing! It's so easy too.
Beth says
This looks so delicious and tasty! I can't wait to make this!
Erin Henry says
You'll love it, Beth! A simple meal with great flavor is hard to beat!
wilhelmina says
This was delicious! I made this for my husband and I to pack for lunch, it is amazing!
Erin Henry says
Thanks for mentioning that this recipe is great leftover for lunch the next day. We often eat it that way too!