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Thai Peanut Chicken Bowls Recipe

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★★★★★

4.8 from 717 reviews

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.

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)
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Cook Vermicelli Noodles: Prepare the vermicelli noodles according to package instructions (typically by soaking in hot water until tender), then drain and set aside.
  5. Assemble the Bowls: Place cooked vermicelli noodles in serving bowls. Top with the caramelized chicken, cucumber salad, fresh herbs, and crushed peanuts.
  6. 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

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