This Thai chicken buddha bowl makes a great weeknight dinner. Or you can grill the chicken ahead and serve it cold. Makes a great lunch. The spicy miso grilled chicken adds a bit of Korean spice to the mix.
The bright Thai flavours from the sauce bring it all together. It’s well balanced. Sweet, salty, spicy, sour. All the southeast Asian flavours are represented. It’s just tasty.
Thai chicken buddha bowls are great any night
This is a nice weeknight dinner. Perfect any time but really good on those hot summer nights.
The miso chicken has a Japanese meets Korean thing going on. More like Japanese slams into Korean maybe. But miso and gochujang work really well together. It’s worth trying that on it’s own some time.
The real star here is the Thai dipping sauce. Once you try it you will use it. A lot. I do. It’s a regular staple in my fridge. Cheating almost. Put it on anything. It just works.
It’s awesome with grilled chicken. Or on steak. Like Thai chimichurri sauce. Dip for chicken wings. Sauce for fish. In a Thai meets Vietnam banh mi sandwich. Getting the picture? It’s seriously addictive stuff.
thai chicken buddha bowl
Ingredients
Quinoa Salad
- 1 cup quinoa
- 2 cups chicken stock
- 1 tsp salt
- 1/2 red pepper diced
- 4-5 green onions diced
- 1 red chili minced
- 1 tbsp vegetable oil to taste - enough to moisten the quinoa salad
Toppings
- spicy miso grilled chicken - recipe link below
- Thai dipping sauce - recipe link below
- shredded carrots
- julienned cucumber
- cherry tomatoes
- cilantro
- green chili
Instructions
Quinoa Salad
- Bring the chicken stock to a boil. Add salt and quinoa. Cover and cook for 12-15 minutes or until quinoa has fully absorbed the chicken stock.
- Cool the quinoa and toss with the red pepper, green onion and red chili. Add enough vegetable oil to moisten, around 2-3 Tbsp.
- Make the spicy miso grilled chicken and Thai dipping sauce.
Assembly
- Spoon quinoa salad into the bowl.
- Top with chicken and garnishes and drizzle with Thai dipping sauce to taste.
Notes
Nutrition
I’ve always loved Japanese gyoza. Something I always order when I go out for sushi. Gyoza or shumai – I can’t get enough.
Something about that little fried and steamed dumpling dipped in a simple soy rice wine vinegar mix just makes me smile. If they make you smile, read on.
They aren’t that hard to make either. Only problem is when you’re making them you wind up making 30 or 40 of them so it’s not a bad idea to have a few friends over to help you eat them.
And maybe help you make them. Those folds take time. Not a ton of time once you get it but time. Or you can just say forget the folds and go with a simple seal.
Pretty sure the they don’t taste any different without the pleats. Maybe the pleats will go out of style. You never know. Look what happened to mens pants.
Someday everyone will say – I’d rather be caught dead than eat gyoza with pleats. It could happen…
