Thai Peanut Chicken Bowls Recipe
Introduction
These Thai Peanut Chicken Bowls bring together tender, caramelized chicken with vibrant cucumber salad, fresh herbs, and crunchy peanuts. It’s a flavorful and satisfying dish perfect for a quick weeknight dinner or a casual meal that still feels special.
Ingredients
- 1 lb. boneless skinless chicken breasts or thighs, cut into thin slices
- 8-ounce jar Thai peanut satay sauce (from Trader Joe’s)
- 1 clove grated garlic
- 2 cups thinly sliced cucumber (1 large English cucumber)
- 1/2 cup thinly sliced red onion (about 1/4 an onion)
- 2 tablespoons avocado oil
- 1 tablespoon vinegar
- Salt and sugar to taste
- 4 ounces vermicelli noodles
- A few tablespoons of crushed peanuts
- A few sprigs of herbs – mint, cilantro, and basil are great choices
Instructions
- Step 1: Marinate the chicken with half the jar of Thai peanut satay sauce and the grated garlic. Let it sit for 30 minutes to an hour to absorb the flavors.
- Step 2: While the chicken marinates, prepare the cucumber salad by tossing together the thinly sliced cucumber, red onion, avocado oil, vinegar, salt, and sugar. Adjust seasoning to taste.
- Step 3: Cook the vermicelli noodles according to package instructions, then drain and set aside.
- Step 4: Heat a small amount of avocado oil in a nonstick pan over medium heat. Add the marinated chicken, letting it cook undisturbed for a few minutes to caramelize. Flip and cook the other side until the chicken is golden and cooked through. For extra caramelization, sprinkle a pinch of sugar near the end of cooking.
- Step 5: To assemble the bowls, place a bed of vermicelli noodles in each bowl, top with the cooked chicken, a scoop of cucumber salad, fresh herbs, and a sprinkle of crushed peanuts.
- Step 6: Thin out the remaining peanut sauce by adding a little water, soy sauce, or chili oil directly to the jar. Drizzle this dressing over the bowls before serving.
Tips & Variations
- Use chicken thighs for juicier, more flavorful meat or chicken breasts for a leaner option.
- Add a squeeze of lime juice to the cucumber salad for extra brightness.
- Try swapping vermicelli noodles with cooked rice or quinoa for a different base.
- If you like heat, drizzle extra chili oil or sprinkle red pepper flakes on top.
- Fresh herbs are key—don’t skip them! Experiment with different combinations based on what you have on hand.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The chicken and noodles can be gently reheated in a pan or microwave. Keep the cucumber salad and herbs fresh by adding them just before serving to maintain their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegetarian?
Yes! Replace the chicken with firm tofu or tempeh. Marinate and cook them the same way for a delicious vegetarian version.
What can I use if I can’t find Thai peanut satay sauce?
If you don’t have Thai peanut sauce, you can make a quick substitute by mixing peanut butter, soy sauce, lime juice, garlic, and a bit of honey or brown sugar with water to thin it out.
PrintThai Peanut Chicken Bowls Recipe
Delicious and easy Thai Peanut Chicken Bowls featuring tender marinated chicken cooked to golden perfection, served over vermicelli noodles with a refreshing cucumber salad, fresh herbs, and crunchy peanuts, all drizzled with a flavorful Thai peanut satay sauce dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
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)
- 1 clove grated garlic
Cucumber Salad
- 2 cups thinly sliced cucumber (1 large English cucumber)
- 1/2 cup thinly sliced red onion (about 1/4 an onion)
- 2 tablespoons avocado oil
- 1 tablespoon vinegar
- Salt and sugar to taste
Other Ingredients
- 4 ounces vermicelli noodles
- A few tablespoons crushed peanuts
- A few sprigs of fresh herbs (mint, cilantro, and basil)
Instructions
- Marinate the Chicken: Combine half of the Thai peanut satay sauce and grated garlic in a bowl. Add the thinly sliced chicken and mix well, coating all pieces evenly. Let marinate for 30 minutes to an hour to infuse the flavors.
- Prepare the Cucumber Salad: While the chicken marinates, toss the sliced cucumbers and red onions with avocado oil, vinegar, salt, and sugar to create a light, tangy salad. Adjust seasoning to taste.
- Cook the Chicken: Heat a small amount of oil in a nonstick pan over medium heat. Add the marinated chicken pieces and let them cook undisturbed for a few minutes to caramelize. Flip and cook the other side until golden brown and cooked through. For extra caramelization, sprinkle a pinch of sugar toward the end of cooking.
- Cook Vermicelli Noodles: Prepare the vermicelli noodles according to package instructions (typically by soaking in hot water until tender), then drain and set aside.
- Assemble the Bowls: Place cooked vermicelli noodles in serving bowls. Top with the caramelized chicken, cucumber salad, fresh herbs, and crushed peanuts.
- Prepare the Dressing and Finish: Thin out the remaining Thai peanut satay sauce by adding a bit of water, soy sauce, or chili oil to the jar. Stir to combine until it reaches a dressing consistency. Drizzle this sauce generously over the bowls before serving.
Notes
- Marinating the chicken for at least 30 minutes enhances the flavor but can be done up to an hour for deeper taste.
- You can substitute vermicelli noodles with rice noodles or even jasmine rice if preferred.
- Adjust the amount of sugar and salt in the cucumber salad to balance the flavors to your liking.
- Adding fresh herbs like mint, cilantro, and basil brings aromatic freshness and complexity to the dish.
- Leftover sauce can be stored in the refrigerator for up to a week; stir well before using again.
Keywords: Thai chicken bowl, peanut chicken, Thai peanut sauce, vermicelli noodles, cucumber salad, easy Thai recipe
