Thai Peanut Chicken Bowls Recipe
This Thai Peanut Chicken Bowl recipe features tender, marinated chicken cooked until golden and served over delicate vermicelli noodles with a refreshing cucumber salad, fresh herbs, and crushed peanuts. The rich, flavorful Thai peanut satay sauce ties everything together, making it a perfect quick, vibrant, and satisfying meal with a blend of sweet, savory, and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
For the Chicken
- 1 lb. boneless skinless chicken breasts or thighs, cut into thin slices
- 8-ounce jar Thai peanut satay sauce (Trader Joe’s recommended)
- 1 clove grated garlic
- 2 tablespoons avocado oil
For the Cucumber Salad
- 2 cups thinly sliced cucumber (about 1 large English cucumber)
- 1/2 cup thinly sliced red onion (about 1/4 of a red onion)
- 1 tablespoon vinegar
- Salt and sugar to taste
- 2 tablespoons avocado oil
Other Ingredients
- 4 ounces vermicelli noodles
- A few tablespoons crushed peanuts
- A few sprigs fresh herbs such as mint, cilantro, and basil
Instructions
- Marinate the Chicken: In a bowl, combine the chicken slices, half the jar of Thai peanut satay sauce, and the grated garlic. Mix well to coat the chicken thoroughly and let it marinate for 30 minutes to 1 hour to absorb the flavors.
- Prepare the Cucumber Salad: While the chicken marinates, toss together the thinly sliced cucumber and red onion in a bowl. Add the avocado oil, vinegar, salt, and a pinch of sugar. Mix well to create a fresh and tangy salad.
- Cook the Vermicelli Noodles: Prepare the vermicelli noodles according to package instructions, usually by soaking in hot water until tender. Drain and set aside.
- Cook the Chicken: Heat a small amount of avocado oil in a nonstick skillet over medium heat. Add the marinated chicken in a single layer. Let it cook undisturbed for a few minutes to allow caramelization. Flip the chicken pieces and cook the other side until fully cooked and golden brown. Optionally, add a small pinch of sugar towards the end to enhance caramelization.
- Make the Dressing: Take the remaining Thai peanut satay sauce from the jar and thin it out by adding a splash of water, soy sauce, or chili oil as desired. Stir until combined to make a pourable dressing.
- Assemble the Bowls: Place cooked vermicelli noodles in bowls. Top with the cooked chicken, a generous helping of cucumber salad, fresh herbs (mint, cilantro, basil), and a sprinkle of crushed peanuts. Drizzle the thinned peanut sauce dressing over everything before serving.
Notes
- Use boneless skinless chicken thighs for juicier meat or breasts for a leaner option.
- Adjust salt and sugar in the cucumber salad to your taste preferences.
- Add chili oil or fresh chilies for extra heat in the peanut sauce dressing.
- Herbs like mint, cilantro, and basil add brightness but can be adjusted based on availability.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Vermicelli noodles can be swapped for rice noodles or thin spaghetti as alternatives.
Keywords: Thai peanut chicken, peanut satay sauce, vermicelli noodles, cucumber salad, Asian chicken bowl, easy Thai recipe, quick weeknight dinner
Find it online: https://delishfamilyrecipe.com/thai-peanut-chicken-bowls-recipe/
