Name: Thai Peanut Chicken Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Thai
Ingredients: 1 lb. boneless skinless chicken breasts or thighs, cut into thin slices; 8-ounce jar Thai peanut satay sauce (such as Trader Joe’s); 1 clove grated garlic; 2 cups thinly sliced cucumber (about 1 large English cucumber); 1/2 cup thinly sliced red onion (about 1/4 of a red onion); 2 tablespoons avocado oil; 1 tablespoon vinegar (rice vinegar preferred); Salt, to taste; Sugar, to taste (optional, for balancing acidity); 4 ounces vermicelli noodles (rice noodles); A few tablespoons crushed peanuts; A few sprigs of fresh herbs such as mint, cilantro, and basil

Ingredients

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 cups thinly sliced cucumber (1 large English cucumber)

1/2 cup thinly sliced red onion (about 1/4 an onion)

2 tablespoons avocado oil

1 tablespoon vinegar

Salt and sugar to taste

4 ounces vermicelli noodles

A few tablespoons of crushed peanuts

A few sprigs of herbs such as mint, cilantro, and basil

Instructions

Step 1: Marinate the chicken with half of the peanut satay sauce and the grated garlic. Let it sit for about 30 minutes to an hour to absorb the flavors.

Step 2: Prepare the cucumber salad by tossing together the sliced cucumbers, red onion, avocado oil, vinegar, salt, and a pinch of sugar. Adjust seasoning to taste.

Step 3: Cook the vermicelli noodles according to package instructions, then drain and set aside.

Step 4: Heat a small amount of oil in a nonstick pan over medium heat. Add the marinated chicken in a single layer and let it sit undisturbed for a few minutes to caramelize. Flip and cook until golden brown and cooked through. For extra caramelization, sprinkle a pinch of sugar toward the end of cooking.

Step 5: Thin the remaining peanut satay sauce by adding a little water, soy sauce, or chili oil directly to the jar, stirring until it reaches a dressing consistency.

Step 6: To assemble the bowls, place a serving of vermicelli noodles, top with the cooked chicken, add some cucumber salad, sprinkle with crushed peanuts, and garnish with fresh herbs. Drizzle the thinned peanut sauce over the top before serving.

Tips & Variations

For extra heat, add a drizzle of chili oil or sliced fresh chilies to the sauce.

Use chicken thighs for a juicier result or breasts if you prefer leaner meat.

Try swapping vermicelli noodles for rice or quinoa for a different base.

Mix in shredded carrots or bell peppers into the cucumber salad for more crunch and color.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the chicken, noodles, and cucumber salad separate to maintain freshness. Reheat the chicken gently in a pan or microwave before assembling the bowl again. The cucumber salad is best served fresh but can be kept refrigerated for up to 24 hours.

FAQs

Can I make this recipe vegetarian?

Yes! Substitute the chicken with firm tofu or cooked chickpeas for a delicious vegetarian version. Marinate and cook the tofu as you would the chicken for best flavor.

What kind of vinegar should I use for the cucumber salad?

Rice vinegar works well as it’s mild and slightly sweet, but you can also use white wine vinegar or apple cider vinegar depending on what you have on hand. Adjust the amount to taste.