Description
I love a shortcut dinner hack! These bowls feature caramelized peanut chicken, a tangle of vermicelli noodles, fresh herbs and cucumber salad, and peanut sauce all over top.
Ingredients
Units
Scale
Chicken
- 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
Noodles and Toppers
- 4 ounces vermicelli noodles
- a few tablespoons of crushed peanuts
- a few sprigs of herbs – I like mint, cilantro, and basil because I’m an herb hog!
Instructions
- Marinate the Chicken: Marinate the chicken with half the jar of sauce and the garlic for about 30 minutes to an hour.
- Cucumber Salad: Meanwhile, toss the cucumbers, onions, oil, vinegar, salt and sugar together.
- Cook the Chicken: Heat a small amount of oil in a nonstick pan over medium heat; add chicken, let it sit undisturbed for a few minutes to caramelize, then flip and repeat until the chicken is cooked through and golden brown. To caramelize it further, you can add a pinch of sugar towards the end.
- Make a Bowl: Serve the chicken over rice noodles, with some of the cucumber salad, fresh herbs, and peanuts.
- Sauce: Using your remaining sauce, add a bit of water, soy sauce, or chili oil to the jar to thin it out into more of a dressing. Drizzle over the bowls and dive into that.
Notes
If you don’t have access to a Trader Joe’s to buy the peanut satay sauce, try this peanut sauce instead! Use about 1/3 cup to marinate the chicken in step 1, and then 1/3 cup to dilute into the dressing in step 5!
- Prep Time: 30
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Keywords: satay sauce, thai peanut sauce, peanut sauce, peanut noodles, chicken