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Thai Peanut Chicken Bowls

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These Thai Peanut Chicken Bowls are a quick and flavorful meal made with tender chicken, creamy Thai peanut satay sauce, fresh cucumber salad, vermicelli noodles, crunchy peanuts, and plenty of fresh herbs. The combination of savory chicken, tangy cucumber, and rich peanut sauce makes this an easy and satisfying dinner for busy weeknights.

Ingredients

Chicken

  • 1 lb. boneless skinless chicken breasts or thighs, cut into thin slices
  • 8-ounce jar Thai peanut satay sauce
  • 1 clove garlic, grated

Cucumber Salad

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

Noodles and Toppers

  • 4 ounces vermicelli noodles
  • A few tablespoons crushed peanuts
  • Fresh mint, cilantro, and basil sprigs

Instructions

  1. Prepare the cucumber salad: Add the sliced cucumber and red onion to a bowl. Drizzle with avocado oil and vinegar, then season with salt and a small amount of sugar to taste. Toss well and set aside to let the flavors develop.
  2. Cook the noodles: Prepare the vermicelli noodles according to the package directions. Drain well and rinse briefly with cool water to prevent sticking. Set aside.
  3. Cook the chicken: Heat a large skillet over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
  4. Add the peanut sauce: Stir the grated garlic into the cooked chicken. Add the Thai peanut satay sauce and toss until the chicken is evenly coated. Cook for another 2-3 minutes until the sauce is hot and glossy.
  5. Assemble the bowls: Divide the vermicelli noodles among serving bowls. Add the peanut chicken and cucumber salad alongside the noodles.
  6. Add the toppings: Sprinkle each bowl with crushed peanuts and finish with fresh mint, cilantro, and basil. Serve immediately with extra Thai peanut sauce if desired.

Notes

  • Chicken: Chicken thighs stay especially juicy, while chicken breasts provide a leaner option.
  • Peanut sauce: Use your favorite Thai peanut satay sauce. If the sauce is very thick, loosen it with a splash of warm water before adding it to the chicken.
  • Cucumber salad: Adjust the vinegar, salt, and sugar to create the sweet-tangy balance you prefer.
  • Fresh herbs: Mint, cilantro, and basil add freshness, but you can use any combination you enjoy.
  • Extra toppings: Add shredded carrots, sliced bell peppers, bean sprouts, scallions, or a squeeze of fresh lime.
  • Meal prep: Store the chicken, noodles, cucumber salad, and toppings separately and assemble just before eating.
  • Peanut allergy: Use a peanut-free satay-style sauce and replace the crushed peanuts with toasted sunflower seeds or another suitable topping.

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