Thai Peanut Chicken Bowls

• servings: 3 servings
• active time: 30 minutes
• total time: 45 minutes

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 – I like mint, cilantro, and basil because I’m an herb hog!

Directions

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.

Nutrition

• Calories: 498
• Total Fat: 21.4 g
• Saturated Fat: 6.3 g
• Trans Fat: 0 g
• Cholesterol: 82.7 mg
• Sodium: 578.2 mg
• Total Carbohydrate: 43.8 g
• Dietary Fiber: 1.7 g
• Total Sugars: 10.8 g
• Protein: 33 g