If you’re craving a bowl that’s bursting with vibrant colors, bold flavors, and a touch of heat, then you’re going to adore this Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe. It’s a delightful harmony of tender chicken, nutty farro, fresh crunchy veggies, and a luscious spicy peanut sauce that will keep you coming back for more.
Why You Should Make This Recipe
Incredibly flavorful: Every bite is layered with a perfect blend of sweet, spicy, tangy, and savory notes that dance on your palate.
Nutritious and balanced: This bowl combines wholesome grains, lean protein, and tons of fresh vegetables for a well-rounded meal.
Impressively simple: With straightforward ingredients and clear steps, it’s easy enough for weeknights but special enough for guests.
Versatile and adaptable: Feel free to swap veggies, adjust spice levels, or make it vegetarian-friendly to suit your preferences.
Ingredients & Substitutions
This recipe uses simple, everyday ingredients that come together beautifully. Each component adds its own character—farro brings chewy nuttiness, the chicken is juicy and well-seasoned, and the fresh veggies offer crispness, while that spicy peanut sauce ties everything together with a creamy, tangy kick.
- Farro: A whole grain that gives a hearty bite and nutty flavor; can substitute with quinoa or brown rice if preferred.
- Chicken Thighs: Juicier than breasts and absorb the sauce beautifully; turkey or tofu work as alternatives.
- Sambal Oelek: A fresh chile paste that adds vibrant spiciness; you can use sriracha or chili garlic sauce instead.
- Peanut Butter: Provides creamy texture and richness to the sauce; almond or cashew butter are great substitutes.
- Fresh Veggies: Kale, purple cabbage, bean sprouts, and carrots add crunch and color; swap in spinach, snap peas, or shredded zucchini if you like.
How to Make Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe
Step 1: Whisk Together the Spicy Peanut Sauce
Start by combining creamy peanut butter, fresh lime juice, soy sauce, dark brown sugar, and sambal oelek in a small bowl. Add 2 to 3 tablespoons of water until the sauce is smooth and creamy. Set this aside to let the flavors marry while you prepare the rest of the bowl.
Step 2: Cook the Farro
Cook your farro according to package instructions; this chewy grain forms the hearty base of your bowl. Set aside once it’s tender but still with a bit of bite to complement the other ingredients’ textures.
Step 3: Prepare the Chicken Marinade and Toss
In a small bowl, whisk together chicken stock, sambal oelek, brown sugar, and lime juice for a vibrant marinade. Then, toss the chicken chunks with cornstarch and fish sauce in a large bowl — this will give the chicken a nice texture and flavor as it cooks.
Step 4: Cook the Chicken and Aromatics
Heat olive oil in a cast iron skillet over medium heat. Add the chicken and cook until golden, about 3 to 5 minutes. Then stir in minced garlic, shallot, and freshly grated ginger, cooking until fragrant (about 2 minutes). Pour in the chicken stock mixture to create a slightly thickened, glossy sauce. Season with salt and pepper to taste.
Step 5: Assemble the Bowls
Divide the cooked farro into your serving bowls. Artfully top each with the spicy chicken, shredded kale, purple cabbage, bean sprouts, grated carrots, fresh cilantro, and a sprinkle of roasted peanuts to add crunch and a burst of flavor.
How to Serve Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe
Garnishes
Fresh cilantro leaves and roasted peanuts are absolute musts for garnishing — they add brightness and texture. You can also add thinly sliced green onions or a wedge of lime on the side for an extra fresh pop of flavor.
Side Dishes
Light and crisp sides like cucumber salad or steamed edamame complement the heat and richness perfectly without weighing down the meal. A simple miso soup would also be a lovely warming addition to your table.
Creative Ways to Present
Try layering the ingredients attractively in clear glass jars for lunch-on-the-go or create a colorful platter for a dinner party where everyone can build their own bowls. Playing with textures and colors really makes the meal inviting and Instagram-ready!
Make Ahead and Storage
Storing Leftovers
Store leftover components separately when possible—cooked chicken, farro, and vegetables—in airtight containers in the fridge for up to 3 days. Keeping the spicy peanut sauce in a separate container preserves its creaminess and fresh flavor.
Freezing
This dish isn’t ideal for freezing once assembled because of the fresh veggies, but you can freeze cooked chicken and farro individually. Thaw them in the fridge overnight before reheating for your next meal.
Reheating
Reheat cooked chicken and farro gently on the stovetop or in the microwave to avoid drying out the chicken. Add fresh veggies and sauce just before serving so the textures remain crisp and vibrant.
FAQs
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Can I make the Thai Chicken Buddha Bowls vegetarian?
Absolutely! Swap the chicken for firm tofu or tempeh, and use vegetable broth instead of chicken stock. The spicy peanut sauce and fresh veggies will still make your bowl delicious and satisfying.
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What can I use if I don’t have sambal oelek?
If sambal oelek isn’t available, sriracha or another chili garlic sauce makes a great substitute. Adjust the amount to control the heat to your liking.
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Is farro necessary, or can I substitute it?
Farro adds a chewy, nutty texture that pairs beautifully with this bowl, but feel free to use quinoa, couscous, or brown rice based on what you have on hand or your dietary preferences.
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How spicy is this recipe?
This recipe has a moderate heat level thanks to the sambal oelek and spicy peanut sauce. You can easily tone it down by reducing the amount of chili paste or omit it entirely for a milder bowl.
Final Thoughts
There’s something truly special about this Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe that makes it feel like a nourishing hug from the inside out. With its colorful veggies, hearty grains, and spicy-sweet sauce, it’s one of those dishes you’ll want to make again and again — and share with everyone you love. So go ahead, dive in, and savor every fantastic bite!
Print
Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Thai Chicken Buddha Bowls are a vibrant, flavorful, and nourishing meal featuring tender chicken thighs cooked in a spicy sambal sauce, served over hearty farro with fresh kale, cabbage, bean sprouts, carrots, cilantro, and crunchy peanuts. Finished with a creamy, zesty spicy peanut sauce, this bowl is perfect for a balanced lunch or dinner packed with texture and bold Thai-inspired flavors.
Ingredients
Grain Base
- 1 cup farro
- ¼ cup chicken stock
Chicken and Seasoning
- 1 ½ tablespoons sambal oelek (ground fresh chile paste)
- 1 tablespoon brown sugar
- 1 tablespoon freshly squeezed lime juice
- 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
- Kosher salt and freshly ground black pepper, to taste
Vegetables & Garnishes
- 2 cups shredded kale
- 1 ½ cups shredded purple cabbage
- 1 cup bean sprouts
- 2 carrots, peeled and grated
- ½ cup fresh cilantro leaves
- ¼ cup roasted peanuts
Spicy Peanut Sauce
- 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
Instructions
- Make Spicy Peanut Sauce: In a small bowl, whisk together the creamy peanut butter, lime juice, soy sauce, dark brown sugar, sambal oelek, and 2 to 3 tablespoons of water until smooth. Set aside to allow flavors to meld.
- Cook Farro: Prepare the farro according to package instructions (usually simmering it in water until tender, about 25-30 minutes). Drain and set aside to keep warm.
- Prepare Chicken Stock Mixture: In a small bowl, whisk together chicken stock, sambal oelek, brown sugar, and lime juice until well combined. Set aside.
- Coat Chicken: In a large bowl, combine chicken chunks with cornstarch and fish sauce, tossing thoroughly to coat the chicken evenly. This will help to thicken the sauce and add flavor.
- Cook Chicken: Heat olive oil in a large cast iron skillet over medium heat. Add the coated chicken pieces and cook until golden brown and nearly cooked through, about 3-5 minutes.
- Add Aromatics: Add minced garlic, shallot, and freshly grated ginger to the skillet. Cook, stirring frequently, until fragrant and softened, roughly 2 minutes.
- Simmer with Sauce: Stir in the prepared chicken stock mixture. Cook together, stirring occasionally, until the sauce slightly thickens and coats the chicken, about 1 minute. Season with kosher salt and freshly ground black pepper to taste.
- Assemble Bowls: Divide cooked farro evenly among four bowls. Top each with the cooked chicken, shredded kale, shredded purple cabbage, bean sprouts, grated carrots, fresh cilantro leaves, and roasted peanuts.
- Serve: Serve each bowl with a generous drizzle or side of the spicy peanut sauce for added creaminess and heat.
Notes
- Farro can be substituted with quinoa or brown rice if preferred.
- If unable to find sambal oelek, substitute with sriracha or another chili paste.
- For a spicier dish, increase the amount of sambal oelek in the sauce and marinade.
- Roasted peanuts add great crunch, but can be omitted or replaced with cashews for variation.
- Ensure chicken thighs are cut into uniform pieces for even cooking.
- Storing leftover components separately keeps textures fresh when reheating.
