Thai coconut chicken buddha bowls

Thai coconut chicken buddha bowls

10 mins Prep · 20 mins Cook

TOP TIP! Add a handful of toasted cashew nuts for extra crunch before serving

Created by Spinneys
Prep time 10 minutes
Cook time 20 minutes
Serves 4
Cuisine Thai
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 520
Fat 16.2g
Saturates 1g
Protein 38.8g
Carbs 56.8g
Sugars 2.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Divide the rice between four bowls and set aside.


Crush the garlic and ginger.


Heat the sesame oil in a large frying pan. Add the rainbow stir-fry mix and sauté until tender. Add the garlic and ginger and stir for a further minute. Remove from the heat and set aside.


In the same pan, heat the leftover sesame oil and sauté the mini chicken fillets for 5 minutes. Remove from the heat and allow to cool. Shred the chicken using two forks.


Peel and pit the avocado.


Assemble the bowls by layering the shredded chicken, sautéed vegetables, avocado and coriander.


Drizzle with the Thai green curry stir-fry sauce and serve.