This Chicken Buddha Bowl is a rich, full of flavor dish. It has the veggies, the protein, the noodles and the most important thing is the delicious peanut sauce. The bowl has a kick of spiciness from the sriracha, which can totally be skipped over if you prefer non-spicy food. Enough with the introductions, I think and time for the ingredients. Enjoy!!!
Ingredients:
- mushrooms
- broccoli
- red cabbage
- carrots
- spring onions
- white rice noodles
- sriracha sauce
- cubed chicken breast
Chicken Seasoning:
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- a pinch of salt & pepper
Sauce:
- 3/4 coconut milk
- 1 tsp white miso paste
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1 tsp brown sugar
Instructions:
-In a bowl, add coconut milk, white miso, white vinegar, soy sauce, garlic, ginger and brown sugar.
-Mix the creamy mixture to get your creamy sauce.
-In a different bowl, marinade the chicken cubes in garlic, ginger, white vinegar, soy sauce, salt and pepper.
-Prep and clean your veggies, mushrooms, broccoli, red cabbage, carrot and spring onion.
-Sauté the mushrooms, broccoli and red cabbage.
-Cook your white rice noodles in boiling water.
-Heat your creamy sauce to make it even more creamy.
-Cook the marinated chicken in vegetable oil.
-In a serving plate or bowl, add the noodles, place the cooked chicken and veggies on top.
-Drench the noodles in the creamy sauce, then add sriracha sauce on top for extra spiciness.
-Enjoy!!!
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