Chicken Buddha Bowl with Satay Sauce

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This chicken buddha bowl is a quick, easy and healthy midweek meal packed full of vegetables and served with satay dressing.

A bowl with sliced radishes, edamame, broccoli, shredded carrots, green onions, diced chicken, and sauce, placed on a blue fabric surface with a pitcher of dressing in the background.

Buddha bowls are a popular meal, complete with lots of colourful vegetables and yummy dressing. Typically they are vegetarian, however I wanted to add a bit more protein to mine, so I added in diced chicken to create flavoursome Chicken Buddha Bowls with Satay Sauce. This meal can be eaten for lunch or dinner, or used as meal-prep for the week ahead.

If you love a good meal-prep, be sure to try my Chicken Burrito Bowls or my Beef and Broccoli Stir Fry.

Ingredients notes:

A group of food items on a marble surface.

Chicken: I've used chicken breast to make this recipe. You could also used chicken thighs or even chicken mince if you prefer.
Rice: Brown rice has a lot more nutrients than other varieties. As always, feel free to substitute this for steamed white rice or cooked quinoa.
Crispy noodles: These add a lovely crunchy texture to the dish. You could also used peanuts, cashews, or toasted pine nuts.

How to make chicken buddha bowls:

Place boiling water and peanut butter in a mixing bowl and stir until smooth. Stir in brown sugar, sweet chilli, soy sauce and ginger. Whisk everything together and store in the fridge until ready to serve.

Heat oil in a large frypan, add the chicken once it is hot. Fry for about five minutes turning chicken until it is cooked through. Pour in the sesame oil and soy sauce then stir through the chicken until it is all coated and all the liquid has evaporated.

A frying pan on a stovetop contains cooked, browned chicken pieces.

To make the salad divide the hot rice between four bowls, then arrange the carrot, edamame beans, radish, broccoli, crispy noodles, chicken and spring onion on top.

A bowl with cooked chicken, shredded carrots, broccoli, sliced radishes, snap peas, edamame, and crispy noodles, topped with sesame seeds.

Scatter over the sesame seeds. Serve drizzled with satay sauce and serve immediately.

A hand pours a creamy dressing over a bowl filled with noodles, broccoli, sliced radishes, shredded carrots, edamame, and sesame seeds.

Recipe FAQs:

What substitutions can be made to this recipe?

The chicken could be swapped out for tofu, beef or lamb. Any of your favourite fresh of frozen vegetables can be used in this recipe. From green beans to cauliflower to cucumber, you really can make this with whatever vegetables you have to hand that will go well with satay sauce.

Is this recipe suitable for meal prepping?

Yes it is! I like to make this on a Sunday night and have it for lunch throughout the week. If I'm feeling generous I'll even let my husband have one!

A glass container with stir-fried noodles, vegetables, and tofu is placed on a marble surface beside a fork and a labeled plastic lid.

Storage:

As mentioned above, this meal can be enjoyed for up to four days after it was made. Make sure you allow all the components to cool completely before packing them into air tight containers to store in the fridge.

This meal is not so suited to being frozen.

Top tips:

You may want to heat up your satay sauce before serving.
The chicken could be swapped out for diced tofu, beef or lamb.
Add Japanese kewpie mayo if you want an extra sauce.

Related Recipes:

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Chicken Buddha Bowl with Satay Sauce

Yield: 4 serves

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This chicken buddha bowl is a quick, easy and healthy midweek meal packed full of vegetables and served with satay dressing.

Ingredients

Chicken

500g chicken, diced
1 Tbsp oil
1 tsp sesame oil
1 Tbsp soy sauce

Salad

2 cups of cooked brown rice
1 carrot, finely grated
1 cup cooked edamame beans
3 radishes, thinly sliced
1 cup of cooked broccoli, chopped
1 cup crispy noodles
1 spring onion, sliced
2 tsp sesame seeds

Satay sauce

75ml boiling water
4 Tbsp peanut butter
1 tsp brown sugar
1 Tbsp sweet chilli sauce
2 Tbsp soy sauce
½ tsp ground ginger

Instructions

Satay Sauce: Place boiling water and peanut butter in a mixing bowl and stir until smooth. Stir in brown sugar, sweet chilli, soy sauce and ginger. Whisk everything together and store in the fridge until ready to serve.
Chicken: Heat oil in a large frypan, add the chicken once it is hot. Fry for about five minutes turning chicken until it is cooked through. Pour in the sesame oil and soy sauce then stir through the chicken until it is all coated and all the liquid has evaporated.
Assemble: To make the salad divide the hot rice between four bowls, then arrange the carrot, edamame beans, radish, broccoli, crispy noodles, chicken and spring onion on top.
Scatter over the sesame seeds. Serve drizzled with satay sauce.

Notes

You may want to heat up your satay sauce before serving.
The chicken could be swapped out for diced tofu, beef or lamb.
Add Japanese kewpie mayo if you want an extra sauce.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 669Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 118mgSodium: 897mgCarbohydrates: 44gFiber: 7gSugar: 6gProtein: 44g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya