Chicken, Apple, and Rice Buddha Bowl


Enjoy the flavors of Asian cuisine in this great make-ahead lunch!

  • Serving Size
    1 Serving
  • Yields
    4 Servings



  • 1-1/2 Tablespoons peanut oil
  • 4 skinless, boneless chicken breasts
  • 1 Tablespoon apple cider or rice vinegar
  • 2 garlic cloves, minced
  • 3 tablespoon soy sauce
  • 1 teaspoon 5-spice powder
  • 3 Tablespoons honey
  • ½ teaspoon red chili paste
  • 1 Tablespoon sesame oil
  • 2 cups cooked brown or white rice, divided into 4 equal servings
  • 1 cup baby arugula, divided in ¼ cup servings
  • 1 apple, thinly sliced
  • ½ cup chopped peanuts
  • ½ cup chopped scallion
  • 1 Tablespoon toasted white sesame seeds

Peanut Sauce

  • 1/2 cup hot water
  • 1/2 cup good quality creamy peanut butter (no added sugar)
  • 1 tsp freshly grated ginger
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tsp rice wine vinegar


  1. Mix the vinegar, garlic, soy sauce, five spice powder, honey, sesame oil, and chili paste together. Whisk ingredients together completely. Add chicken to marinade. Let marinate for 15 minutes.
  2. Heat up a skillet to medium heat and add the peanut oil. When the oil is heated, add the chicken and all the sauce into the skillet and cook slowly, for about 8 to 10 minutes, or until the chicken is cooked through and the sauce reduces.
  3. While chicken is cooking, make peanut sauce by whisking all sauce ingredients together until smooth.
  4. Remove the chicken from the skillet, when slightly cool, slice into strips.
  5. In 4 separate bowls, place rice, arugula, apple slices, scallions, and peanuts, then top with cooked chicken. Drizzle peanut sauce over salads and garnish with white sesame seeds.