Thai Peanut Chicken Bowls
Thai Peanut Chicken Bowls feature marinated chicken, rice noodles, cucumber salad, and creamy peanut sauce.Perfect for busy weeknights, meal prep, and family dinners.Ready in about one hour with fresh, vibrant flavors.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts or thighs thinly sliced
- 8- ounce jar Thai peanut satay sauce Trader Joe's or similar
- 1 clove garlic grated
Cucumber Salad
- 2 cups thinly sliced English cucumber
- ½ cup thinly sliced red onion
- 2 tablespoons avocado oil
- 1 tablespoon vinegar
- Salt to taste
- Sugar to taste
Noodles and Toppings
- 4 ounces vermicelli rice noodles
- Crushed peanuts
- Fresh mint
- Fresh cilantro
- Fresh basil
Instructions
- In a bowl, combine the sliced chicken, grated garlic, and half of the peanut satay sauce. Marinate for 30 minutes to 1 hour.
- While the chicken marinates, prepare the cucumber salad by mixing cucumber, red onion, avocado oil, vinegar, salt, and sugar until evenly coated. Chill until ready to serve.
- Cook the vermicelli rice noodles according to the package instructions. Drain and rinse with cold water.
- Heat a lightly oiled nonstick skillet over medium heat.
- Add the marinated chicken in a single layer. Let it cook undisturbed for several minutes until caramelized before turning.
- Continue cooking until the chicken is golden brown and fully cooked. Sprinkle in a small pinch of sugar near the end if you prefer extra caramelization.
- Arrange the cooked noodles into serving bowls.
- Top with the flavorful chicken, cucumber salad, fresh herbs, and crushed peanuts.
- Thin the remaining satay sauce with a splash of water, soy sauce, or chili oil until it reaches a pourable consistency.
- Drizzle the sauce generously over each Thai Peanut Chicken Bowl before serving.
Notes
- Swap rice noodles for jasmine rice or brown rice.
- Add steamed broccoli, edamame, or snap peas for extra vegetables.
- Use reduced-sodium soy sauce if desired.
- Garnish with lime wedges for a bright finish.