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Crispy Chicken Buddha Bowls with Thai Peanut Sauce and Pickled Veggies

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Hello Friends! I’m currently sitting out by the pool because it’s a super nice day and 73 degrees! That’s basically winter for Florida. I’m wishing I had one of the bowls I’m about to tell you guys about. It’s my take on a buddha bowl – and by my take, I mean it’s full of vinegar-ey things. So if you’re not into that, I understand that this is your time to gracefully bow out of this convo.

If this just made you excited – I LOVE YOU. I’m all about pickled everything – If you follow my Instagram stories, you’ve already figured this out about me. I just wanted to show you how easy it is to make them yourself! Also, they’re a great thing to make as part of your meal prep (if you’re into that sort of thing) and have in the fridge during the week for you to grab.

Okay so what else is in the buddha bowl?! So glad you asked. I’ve made some sriracha chicken nuggets – yes they’re better for you and yes they’re delicious. Paired with pickled onions, cucumbers, carrots, jicama and roasted mushrooms over a bed of quinoa – you basically can’t go wrong. Did I mention there was a red Thai peanut sauce? YEAH this is basically the bowl of my dreams. A mix of red thai curry paste, peanut butter, coconut aminos and more vinegar ‘re down with makes for the perfect sauce. As if one sauce wasn’t enough I went ahead and made a little bit extra of that pickling liquid to pour over everything – don’t question it – just. Do. It. Mix it all together or eat it in little sections, there is no way you won’t love this if you’re down with the Asian flavors.

Let me know what you thaaaank in the comment below fam!

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Crispy Chicken Buddha Bowls

Course Dinner, lunch
Cuisine asian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 bowls

Ingredients

  • 10 Mushrooms quartered
  • 1 1/2 + 1/4 + 1 tbs C Rice Vinegar
  • 3 Tbsp Coconut Aminos
  • 2 Tbsp Coconut Oil melted
  • 1 Tbsp Sea Salt
  • 1 1/2 C Water
  • 6 Tbs White Sugar
  • 3/4 Red Onion Sliced
  • 1/4 Large English Cucumber sliced
  • 1/2 C Shredded Carrots
  • 6-7 Jicama Sticks bought mine at Trader Joes
  • 1 LB Chicken Breast Cut into cubes
  • 1/2 C Panko Breadcrumbs
  • 1/2 C Almond Flour
  • 2 Tsp Srirracha
  • Pepper to taste
  • 2 Tbs Red Thai Curry Paste
  • 1 Tbs Peanut Butter smooth
  • 1/2 C Cooked Qunioa

Instructions

  • Preheat oven to 350 degrees
    Place quartered mushrooms into a bowl with 1/4 c rice vinegar and 2 tbs coconut aminos. Let soak for 10 minutes.
    In the meantime prepare your pickling liquid. Heat remaining rice vinegar, water and sugar until sugar has dissolved.
    Add sliced red onions, cucumber slices, carrots & jicama into separate mason jars or containers. Pour pickling liquid over each until the jar is full and veggies are covered. Close them up and put them in the fridge. These can also be done days before (hello meal prep!)
    Drain the mushrooms and place them on a greased baking sheet. Bake for 15-20 minutes.
    Add panko breadcrumbs to a shallow dish, add almond flour, salt and pepper tp a separate shallow dish, and add whisked eggs & sriracha to a dish.
    Dip your chicken cubes into almond flour mixture, then into the egg, then into the panko mixture. Repeat with each piece placing them on a greased baking sheet when finished! Bake for 15 minutes or until golden brown.
    Mix peanut butter, red thai curry paste, remaining coconut aminos and  remaining rice vinegar until well combined. Voila! Sauce!
    Serve everything on a bed of quinoa or some greens and top with peanut sauce, (i also like pouring some of the pickling liquid on top

Here’s another quick lunch or dinner recipe!