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Thai Style Chicken Buddha Bowl #SundaySupper

Thai Style Chicken Buddha Bowl with Coconut Peanut Sauce

Thai Style Chicken Buddha Bowl with Coconut Peanut Sauce is easy to throw together with leftover chicken, and it makes a fabulous healthy meal.
Course Main Dish
Cuisine Thai
Keyword healthy rice bowl
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Calories 253kcal
Author Caroline Williams


For the Buddha bowl

  • 1 large cooked chicken breast or other leftover cooked chicken eg a whole leg
  • red pepper
  • 1 cup cooked rice - I used a wild rice blend but use as you have/prefer
  • 1 large handful greens - I used arugula but again as you prefer
  • ¼ cup cooked edamame

For dressing

  • 2 tablespoons smooth peanut butter
  • ½ tablespoon coconut cream
  • ½ tablespoon lime juice
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 1 tablespoon water


  • Slice or shred the cooked chicken. Cut the pepper into thin slices.
  • Arrange the bowls by placing each of the chicken, pepper, rice, greens and edamame in a little pile next to each other, using half of each for each bowl.
  • Blend together all of the dressing ingredients and add to the bowls, mixing in as you eat.


I have used coconut cream in the dressing partly as it saves wasting a can (leftover coconut cream will keep well), but if you have a little leftover coconut milk instead, you can also use that - just use around 1 tablespoon coconut milk and then only ½ tablespoon water.


Calories: 253kcal | Carbohydrates: 35g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Sodium: 270mg | Potassium: 274mg | Fiber: 2g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 27.6mg | Calcium: 26mg | Iron: 0.9mg