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Indonesian-Style Chicken Thigh Buddha Bowl

Treat yourself to feel-good food with crunchy, colourful veg and juicy oven-baked chicken thighs. Dress it up Indonesian-style with a sweet umami peanut sauce, for a nutty bowlful that's healthy to boot.

20 mins
540kcal
Indonesian
Indonesian-Style Chicken Thigh Buddha Bowl
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Garlic clove x2
Garlic clove x2
Spring greens (150g)
Spring greens (150g)
Skinless chicken thighs (320g)
Skinless chicken thighs (320g)
Gluten free soy sauce (15ml)
Gluten free soy sauce (15ml)
Red onion
Red onion
Brown basmati rice (80g)
Brown basmati rice (80g)
Rice vinegar (15ml)
Rice vinegar (15ml)
Radishes (125g)
Radishes (125g)
Honey (25g)
Honey (25g)
Smooth peanut butter (26g)
Smooth peanut butter (26g)

You'll also need

Butter, Pepper, Salt, Vegetable oil, Sugar, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Top, tail and slice your radishes (as finely as you can)

Add the sliced radishes to a bowl with your rice vinegar and a pinch of salt

Give everything a good mix up and set aside – these are your quick-pickled radishes

Step 1
2.

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Step 2
3.

While the rice is cooking, add your chicken thighs to a baking tray (use tin foil to avoid mess!) with a pinch of salt and pepper

Put the tray in the oven for 17-18 min or until the chicken is cooked through (no pink meat!)

Once done, transfer the cooked chicken thighs to a clean board and slice into strips (careful, they may be hot!)

Tip: Cooking for 3 or more? Use 2 trays!

Step 3
4.

While the chicken is cooking, peel and finely slice your red onion[s]

Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Pat the sliced spring greens dry with kitchen paper

Step 4
5.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and sugar and cook for 5-7 min or until softened and caramelised

Once done, transfer to a plate and reserve the pan

Step 5
6.

Meanwhile, peel and finely chop (or grate) your garlic

Return the reserved pan to a medium heat with a knob of butter

Once hot, add the sliced spring greens with half the chopped garlic (you'll use the rest later!) and a pinch of salt to the pan and cook for 3-4 min or until tender with a bite – these are your garlicky spring greens

Step 6
7.

While the spring greens are cooking, combine your peanut butter with your honey and the remaining chopped garlic in a small bowl

Add your gluten free soy sauce, the pickling juice from the radishes and 1 tsp [1 1/2 tsp] [2 tsp] cold water then mix everything together – this is your peanut sauce

Step 7
8.

Serve the brown rice topped with the caramelised red onion, quick-pickled radishes and garlicky spring greens

Top with the sliced chicken thighs and drizzle the peanut sauce all over

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
540kcal
Energy
18.7g
Fat
50.7g
Carbohydrate
6.7g
Fibre
42.5g
Protein
1.6g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (peanut, soya).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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