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Peanut Sesame Chicken

Easy Chicken Buddha Bowl with Peanut Sesame Sauce

Juicy Chicken Buddha Bowl served with a creamy Peanut Sesame Sauce, brown rice, sweet potato, edamame and avocado.
5 from 1 vote
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Course: Main Course
Cuisine: Modern Australian
Keyword: Avocado, brown rice, Chicken, chicken buddha bowl, Chicken goddess bowl, edamame, peanut sauce, rice bowl
Total Time: 30 minutes
Servings: 4

Ingredients

  • 2 cloves garlic
  • 3 cm ginger
  • 3 tablespoon sesame oil
  • 4 small chicken breasts
  • ½ bunch spring onion
  • ½ bunch coriander
  • 2 carrots
  • 1 avocado
  • 1 lime
  • 1 cup frozen edamame beans
  • 2 tablespoon tahini
  • 2 tablespoon peanut butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoon honey
  • 1 tablespoon water
  • 1 pinch salt and pepper
  • 450 g microwave rice
  • 1 cup edamame beans

Instructions

  • Peel and grate ginger and garlic, and mix in a bowl with sesame oil. Put your kettle on to boil.
    2 cloves garlic, 3 cm ginger, 3 tablespoon sesame oil
    Peel and grate ginger and garlic, and mix in a bowl with sesame oil. Put your kettle on to boil.
  • Cross-slice chicken breasts and add to the bowl, set aside.
    4 small chicken breasts
    Cross-slice chicken breasts and add to the bowl, set aside.
  • Trim and finely slice spring onion, roughly chop coriander, peel and chop carrot, peel and slice avocado, slice lime and cut slices into quarters, and pour boiled kettle water into a container of edamame beans to defrost.
    TIP: Squeeze a bit of lime over the avocado to stop it going brown while you cook.
    ½ bunch spring onion, ½ bunch coriander, 2 carrots, 1 avocado, 1 lime, 1 cup frozen edamame beans
    Trim and finely slice spring onion, roughly chop coriander, peel and chop carrot, peel and slice avocado, slice lime and cut slices into quarters, and pour boiled kettle water into a container of edamame beans to defrost. TIP: Squeeze a bit of lime over the avocado to stop it going brown while you cook.
  • Make a sauce by mixing together tahini, peanut butter, rice vinegar, soy, sesame oil, lime juice, honey, water and salt and pepper.TIP: For nut or seed allergies, sub amount of tahini or peanut butter with Oyster sauce. It will be different but just as delicious.
    1 lime, 2 tablespoon tahini, 2 tablespoon peanut butter, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 2 teaspoon honey, 1 tablespoon water, 1 pinch salt and pepper
    Make a sauce by mixing together tahini, peanut butter, rice vinegar, soy, sesame oil, lime juice, honey, water and salt and pepper. TIP: For nut or seed allergies, sub amount of tahini or peanut butter with Oyster sauce. It will be different but just as delicious.
  • Put a lidded frying pan over medium-high heat and add chicken and all the marinade. Sear until golden brown on both sides, about 3 minutes each side.
    4 small chicken breasts
    Put a lidded frying pan over medium-high heat and add chicken and all the marinade. Sear until golden brown on both sides, about 3 minutes each side.
  • Turn the heat down to low, add carrots and spring onion and cover for about 5 minutes or until the centre is cooked through. Meanwhile, heat microwave rice.
    ½ bunch spring onion, 2 carrots, 450 g microwave rice
    Turn the heat down to low, add carrots and spring onion and cover for about 5 minutes or until the centre is cooked through. Meanwhile, heat microwave rice.
  • Remove the lid from your pan, add half the sauce and cook for a further 2 minutes, spooning the sauce over the chicken during this time.
    Remove the lid from your pan, add half the sauce and cook for a further 2 minutes, spooning the sauce over the chicken during this time.
  • To serve, create a bed of rice, then top with edamame and avocado, then add a chicken breast to each plate along with carrot and spring onions. Pour over remaining sauce and top with coriander and lime quarters.
    ½ bunch coriander, 1 avocado, 1 cup edamame beans, 1 lime
    To serve, create a bed of rice, then top with edamame and avocado, then add a chicken breast to each plate along with carrot and spring onions. Pour over remaining sauce and top with coriander and lime quarters.

Nutrition

Calories: 1057kcal | Carbohydrates: 120g | Protein: 59g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 543mg | Potassium: 1504mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5332IU | Vitamin C: 15mg | Calcium: 141mg | Iron: 11mg