Description
This Thai Peanut Chicken Bowls recipe features tender chicken marinated in flavorful Thai peanut satay sauce, served over vermicelli noodles with a refreshing cucumber salad, fresh herbs, and crunchy peanuts for a delicious and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb. boneless skinless chicken breasts or thighs, cut into thin slices
- 8-ounce jar Thai peanut satay sauce (from Trader Joe’s)
- 1 clove grated garlic
- 2 tablespoons avocado oil
- Salt and sugar to taste
Cucumber Salad
- 2 cups thinly sliced cucumber (1 large English cucumber)
- 1/2 cup thinly sliced red onion (about 1/4 an onion)
- 1 tablespoon vinegar
- 2 tablespoons avocado oil
- Salt and sugar to taste
Other Ingredients
- 4 ounces vermicelli noodles
- A few tablespoons of crushed peanuts
- A few sprigs of herbs – mint, cilantro, and basil
Instructions
- Marinate the Chicken: In a bowl, combine half of the jar of Thai peanut satay sauce with the grated garlic. Add the sliced chicken and toss to coat. Let it marinate for 30 minutes to an hour to absorb the flavors.
- Prepare the Cucumber Salad: While the chicken is marinating, mix the thinly sliced cucumbers and red onions with the avocado oil, vinegar, salt, and sugar in a bowl. Toss well to combine and create a light, tangy salad.
- Cook the Chicken: Heat a small amount of avocado oil in a nonstick pan over medium heat. Add the marinated chicken slices in a single layer and let them cook undisturbed for a few minutes so they can caramelize. Flip the chicken pieces and cook until golden brown and cooked through. For extra caramelization, sprinkle a pinch of sugar toward the end of cooking.
- Prepare the Vermicelli Noodles: Cook the vermicelli noodles according to package instructions, usually by soaking in hot water until tender. Drain and set aside.
- Assemble the Bowl: Place a portion of cooked vermicelli noodles into each bowl. Top with the cooked chicken, a scoop of cucumber salad, fresh herbs such as mint, cilantro, and basil, and sprinkle with crushed peanuts for crunch.
- Make the Dressing: Use the remaining Thai peanut satay sauce from the jar and thin it out by adding a splash of water, soy sauce, or chili oil. Drizzle this dressing over the assembled bowls for added moisture and flavor.
- Serve and Enjoy: Toss lightly to combine or serve as is. Dive into the flavorful, crunchy, and fresh Thai Peanut Chicken Bowls!
Notes
- You can use either chicken breasts or thighs; thighs will be more tender and juicy.
- Adjust the sugar in the cucumber salad according to your taste preference to balance acidity.
- If you prefer a spicier kick, add chili oil or fresh chili slices to the dressing.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Fresh herbs are key for authentic flavor – feel free to add more based on preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai peanut chicken, peanut satay sauce, vermicelli noodles, cucumber salad, Thai herbs, quick dinner, Asian chicken bowls
