Thai Peanut Chicken Bowls Recipe
This vibrant Thai Peanut Chicken Bowl features tender marinated chicken sautéed to caramelized perfection, served over vermicelli noodles with a refreshing cucumber and red onion salad. Finished with fresh herbs, crushed peanuts, and a flavorful peanut satay sauce dressing, this dish combines sweet, savory, and tangy flavors for an easy, satisfying meal inspired by Thai cuisine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
Chicken and Marinade
- 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
Cucumber Salad
- 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)
Other Ingredients
- 4 ounces vermicelli noodles (rice noodles)
- A few tablespoons crushed peanuts
- A few sprigs of fresh herbs such as mint, cilantro, and basil
Instructions
- Marinate the Chicken: Combine half of the peanut satay sauce and the grated garlic in a bowl with the sliced chicken. Toss well to coat and let marinate for 30 minutes to 1 hour to absorb flavors.
- Prepare the Cucumber Salad: In a separate bowl, mix together the thinly sliced cucumbers, red onions, avocado oil, vinegar, salt, and sugar to taste. Toss to combine and set aside, allowing flavors to meld while the chicken cooks.
- Cook the Chicken: Heat a small amount of oil in a nonstick skillet over medium heat. Add the marinated chicken slices and let them cook undisturbed for a few minutes to develop a caramelized crust. Flip the chicken and cook the other side until fully cooked through and golden brown. For additional caramelization, sprinkle a pinch of sugar during the last minute of cooking and allow it to melt and create a glaze.
- Prepare the Vermicelli Noodles: Cook the vermicelli noodles according to package instructions, typically by soaking in hot water until tender. Drain and set aside.
- Make the Peanut Sauce Dressing: Using the remaining peanut satay sauce, thin it out by stirring in a small amount of water, soy sauce, or chili oil until it reaches a pourable dressing consistency.
- Assemble the Bowls: Place a bed of vermicelli noodles in each serving bowl. Top with caramelized chicken, a scoop of cucumber salad, fresh herbs, and a sprinkle of crushed peanuts. Drizzle the thinned peanut sauce dressing over the entire bowl just before serving.
Notes
- Choose skinless chicken thighs for more flavor and tenderness, or breasts for leaner meat.
- Adjust the level of sweetness and acidity in the cucumber salad to your preference by varying the sugar and vinegar amounts.
- If desired, add a splash of chili oil to the peanut sauce for extra heat.
- Fresh herbs like mint, cilantro, and basil add brightness and authentic Thai flavor to the bowl.
- Vermicelli noodles can be substituted with other rice noodles depending on availability.
- For a gluten-free version, ensure the soy sauce used is gluten free.
Keywords: Thai chicken bowl, peanut chicken, Thai peanut satay, vermicelli noodles, cucumber salad, caramelized chicken, fresh herbs, easy Thai recipe
Find it online: https://tastybynova.com/thai-peanut-chicken-bowls-recipe/
