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
- 1lb. boneless skinless chicken breasts or thighs, cut into thin slices
- 8-ounce jar Thai peanut satay sauce (from Trader Joe’s)
- 1clove grated garlic
- 2 cupsthinly sliced cucumber (1 large English cucumber)
- 1/2 cupthinly sliced red onion (about 1/4 an onion)
- 2 tablespoonsavocado oil
- 1 tablespoonvinegar
- salt and sugar to taste
- 4ounces 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
- 1
Marinate the chicken with half the jar of sauce and the garlic for about 30 minutes to an hour.
- 2
Meanwhile, toss the cucumbers, onions, oil, vinegar, salt and sugar together.
- 3
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.
- 4
Serve the chicken over rice noodles, with some of the cucumber salad, fresh herbs, and peanuts.
- 5
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.