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Thai Peanut Chicken Bowls Recipe

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★★★★★

4.8 from 89 reviews

A vibrant and flavorful Thai Peanut Chicken Bowl featuring tender marinated chicken cooked to golden perfection, served over vermicelli noodles with a refreshing cucumber salad, fresh herbs, and crunchy peanuts. This quick and easy dish perfectly balances savory, sweet, and tangy flavors for a 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), divided
  • 1 clove grated garlic
  • 2 tablespoons avocado oil, divided
  • Pinch of sugar (optional, for caramelizing)

Cucumber Salad

  • 2 cups thinly sliced cucumber (1 large English cucumber)
  • 1/2 cup thinly sliced red onion (about 1/4 of an onion)
  • 1 tablespoon vinegar
  • Salt, to taste
  • Sugar, to taste
  • 1 tablespoon avocado oil

Other

  • 4 ounces vermicelli noodles
  • A few tablespoons crushed peanuts
  • A few sprigs of fresh herbs (mint, cilantro, basil)
  • Soy sauce or chili oil (optional, to thin sauce)
  • Water (optional, to thin sauce)

Instructions

  1. Marinate the Chicken: Combine half of the Thai peanut satay sauce with grated garlic and marinate the sliced chicken in this mixture for 30 minutes to an hour, allowing the flavors to deeply infuse.
  2. Prepare the Cucumber Salad: In a bowl, toss together the thinly sliced cucumbers, red onions, avocado oil, vinegar, salt, and sugar to create a crisp, tangy side that complements the rich chicken.
  3. Cook the Vermicelli Noodles: Cook the vermicelli noodles according to package instructions, then drain and set aside to serve as the base of the bowl.
  4. Cook the Chicken: Heat a small amount of avocado oil in a nonstick pan over medium heat. Add the marinated chicken slices and let them cook undisturbed for several minutes to caramelize on one side. Flip and cook until golden brown and fully cooked through. Optionally, sprinkle a pinch of sugar near the end to enhance caramelization.
  5. Prepare the Peanut Sauce Dressing: Take the remaining peanut satay sauce and thin it by adding a little water, soy sauce, or chili oil to create a pourable dressing consistency.
  6. Assemble the Bowls: Place cooked vermicelli noodles as the base. Top with the caramelized chicken slices, a portion of cucumber salad, fresh herbs (mint, cilantro, basil), and a sprinkle of crushed peanuts for crunch. Drizzle the thinned peanut sauce dressing over the top before serving.

Notes

  • You can substitute chicken breasts with thighs for a juicier result.
  • Adjust the amount of sugar in the cucumber salad to balance acidity to your liking.
  • Use fresh herbs generously for an authentic Thai flavor boost.
  • If you prefer spicier bowls, add chili oil to the peanut sauce dressing.
  • Vermicelli noodles should be handled carefully to avoid overcooking and becoming mushy.

Keywords: Thai peanut chicken, peanut satay sauce, vermicelli noodles, cucumber salad, quick Thai dinner, easy chicken recipe, Thai herbs

Find it online: https://kitchenbyclara.com/thai-peanut-chicken-bowls-recipe/