Description
These Thai Peanut Chicken Bowls are a vibrant and flavorful meal featuring tender, caramelized chicken marinated in rich Thai peanut satay sauce, paired with a refreshing cucumber salad, fresh herbs, and crunchy peanuts, all served over vermicelli noodles. Perfectly balanced with sweet, savory, and tangy notes, this dish is quick to prepare and ideal for a wholesome lunch or dinner.
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
- 2 tablespoons avocado oil
- Pinch of sugar (optional, for caramelizing)
Cucumber Salad
- 2 cups thinly sliced cucumber (about 1 large English cucumber)
- 1/2 cup thinly sliced red onion (about 1/4 an onion)
- 1 tablespoon vinegar (rice vinegar preferred)
- Salt to taste
- Sugar to taste
- 1 tablespoon avocado oil
Additional Ingredients
- 4 ounces vermicelli noodles
- A few tablespoons crushed peanuts
- A few sprigs of fresh herbs such as mint, cilantro, and basil
- Soy sauce or chili oil (optional, for thinning sauce)
Instructions
- Marinate the Chicken: Combine half of the Thai peanut satay sauce with the grated garlic. Add the thinly sliced chicken breasts or thighs to this mixture, coating them thoroughly. Cover and let the chicken marinate for 30 minutes to 1 hour to absorb the flavors.
- Prepare the Cucumber Salad: While the chicken marinates, toss the thinly sliced cucumber and red onion with avocado oil, vinegar, salt, and sugar. Adjust seasoning to taste, ensuring a light tangy and slightly sweet balance. Set aside to allow flavors to meld.
- Cook the Chicken: Heat a small amount of oil in a nonstick pan over medium heat. Add the marinated chicken pieces in a single layer. Let them cook undisturbed for a few minutes to develop caramelization, then flip to cook the other side until golden brown and cooked through. For extra caramelization, sprinkle a pinch of sugar towards the end of cooking. Remove from heat.
- Cook the Vermicelli Noodles: Prepare the vermicelli noodles according to package instructions, typically soaking or boiling briefly until tender, then drain.
- Assemble the Bowls: Place a serving of vermicelli noodles at the base of each bowl. Top with the cooked chicken, a generous portion of the cucumber salad, fresh herbs like mint, cilantro, and basil, and a handful of crushed peanuts for crunch.
- Prepare the Dressing: To the remaining half of the Thai peanut satay sauce, add a bit of water, soy sauce, or chili oil to thin it out into a pourable dressing consistency. Drizzle this dressing over the assembled bowls just before serving.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- If you cannot find Thai peanut satay sauce, a homemade peanut sauce with peanut butter, soy sauce, lime juice, garlic, and chili can work as an alternative.
- Adjust the sugar in the cucumber salad and chicken caramelization to taste based on your sweetness preference.
- Optional herbs can be adjusted based on availability and preference.
- The dish can be served warm or at room temperature, making it versatile for meal prep.
