Print

Thai Peanut Chicken Bowls Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

This Thai Peanut Chicken Bowl recipe features tender sliced chicken marinated in rich Thai peanut satay sauce, served over delicate vermicelli noodles with a refreshing cucumber and red onion salad, garnished with fresh herbs and crushed peanuts. The combination of savory, sweet, and tangy flavors creates a vibrant, satisfying bowl perfect for a quick, flavorful dinner.

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), divided
  • 1 clove garlic, grated
  • 2 tablespoons avocado oil
  • Pinch of sugar (optional, for caramelizing chicken)

Cucumber Salad

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

Noodles and Garnishes

  • 4 ounces vermicelli noodles
  • A few tablespoons crushed peanuts
  • A few sprigs of fresh herbs (mint, cilantro, and basil recommended)
  • Soy sauce, chili oil, or water for thinning sauce (optional)

Instructions

  1. Marinate the Chicken: Combine half of the peanut satay sauce and grated garlic. Add the thinly sliced chicken and let it marinate for 30 minutes to 1 hour to absorb the flavorful sauce.
  2. Prepare the Cucumber Salad: In a bowl, toss together thinly sliced cucumbers, red onions, avocado oil, vinegar, salt, and sugar to create a tangy and refreshing salad. Adjust seasoning to taste.
  3. Cook the Chicken: Heat a small amount of avocado oil in a nonstick pan over medium heat. Add the marinated chicken slices and let them cook undisturbed for a few minutes to caramelize. Flip and cook the other side until the chicken is cooked through and golden brown. Optionally, sprinkle a pinch of sugar towards the end to deepen caramelization.
  4. Cook Noodles: Prepare the vermicelli noodles according to package instructions (typically soaking in hot water until tender), then drain and set aside.
  5. Assemble the Bowl: Place the cooked vermicelli noodles in bowls. Top with the caramelized chicken, a generous serving of the cucumber salad, fresh herbs, and crushed peanuts.
  6. Prepare the Sauce Dressing: Take the remaining peanut satay sauce and thin it out by mixing in a little water, soy sauce, or chili oil to create a pourable dressing. Drizzle this over each bowl to enhance flavor.
  7. Serve and Enjoy: Serve the Thai Peanut Chicken Bowls immediately, allowing the mixture of textures and flavors to shine.

Notes

  • You can use chicken breasts or thighs depending on preference; thighs tend to be juicier.
  • Adjust the level of sugar and vinegar in the cucumber salad according to your taste for balance.
  • Fresh herbs are essential for an authentic and vibrant flavor; feel free to mix your favorites.
  • If peanut allergies are a concern, substitute with a seed butter or omit peanuts.
  • To save time, marinate the chicken overnight for more intense flavor.
  • Use gluten-free soy sauce to make the dish gluten-free if needed.

Keywords: Thai peanut chicken, peanut satay sauce, vermicelli noodles, cucumber salad, Thai herbs, quick dinner, Asian chicken bowl

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