Peanut Chicken Bowls with Noodles by @pinchofyum

55 min

4 servings

🍗

450 g

Chicken breasts

🥜

340 g

Thai peanut satay sauce

🧄

3 g

Garlic

🍚

110 g

Vermicelli rice noodles

🌿

4 g

Basil

🌿

4 g

Cilantro

🌿

4 g

Mint

🥜

24 g

Peanuts

🥒

210 g

Cucumber

🧅

58 g

Red onion

🥑

30 ml

Avocado oil

🍶

15 ml

Vinegar

🧂

1.5 g

Salt

🍬

2 g

Sugar

🥢

Soy sauce

🌶️

Chili crisp

💧

30 ml

Water

  1. Slice
    • boneless skinless chicken breast or thigh
    • garlic

    Thinly slice 1 lb boneless skinless chicken and grate 1 garlic clove.

  2. Combine
    • boneless skinless chicken breast or thigh
    • Thai peanut satay sauce
    • garlic

    Combine the sliced chicken with half the jar of Thai peanut satay sauce and the grated garlic.

  3. Marinate
    • boneless skinless chicken breast or thigh

    Cover and marinate the chicken for 30 to 60 minutes.

  4. Slice
    • cucumber
    • red onion

    Thinly slice 2 cups cucumber and 1/2 cup red onion.

  5. Toss
    • cucumber
    • red onion
    • avocado oil

    Toss the cucumber and red onion with 2 tbsp avocado oil, 1 tbsp vinegar, salt, and sugar.

  6. Soak
    • vermicelli rice noodles
    • water

    Soak or boil 4 oz vermicelli rice noodles according to the package directions until tender.

  7. Drain
    • vermicelli rice noodles
    • water

    Drain the cooked noodles and rinse them briefly with cold water to prevent sticking.

  8. Heat
    • boneless skinless chicken breast or thigh

    Heat a nonstick skillet over medium heat and add the marinated chicken in a single layer.

  9. Pan-fry
    • boneless skinless chicken breast or thigh

    Pan-fry the chicken undisturbed for 3 to 4 minutes until browned and caramelized.

  10. Cook
    • boneless skinless chicken breast or thigh

    Turn the chicken and cook for 3 to 5 minutes, until it reaches 165°F / 74°C internally.

  11. Add
    • sugar
    • boneless skinless chicken breast or thigh

    Add a pinch of sugar during the final minute of cooking if extra caramelization is desired.

  12. Whisk
    • Thai peanut satay sauce
    • water

    Whisk the remaining Thai peanut satay sauce with 2 tbsp water until pourable.

  13. Divide
    • vermicelli rice noodles
    • boneless skinless chicken breast or thigh

    Divide the noodles among 4 bowls and top with cooked chicken.

  14. Add
    • cucumber
    • red onion
    • fresh basil

    Add the cucumber salad, basil, cilantro, mint, and crushed peanuts to each bowl.

  15. Drizzle
    • Thai peanut satay sauce

    Drizzle the thinned peanut sauce over the bowls and serve immediately.

Peanut Chicken Bowls with Noodles by @pinchofyum

55 min

4 servings

🍗

450 g

Chicken breasts

🥜

340 g

Thai peanut satay sauce

🧄

3 g

Garlic

🍚

110 g

Vermicelli rice noodles

🌿

4 g

Basil

🌿

4 g

Cilantro

🌿

4 g

Mint

🥜

24 g

Peanuts

🥒

210 g

Cucumber

🧅

58 g

Red onion

🥑

30 ml

Avocado oil

🍶

15 ml

Vinegar

🧂

1.5 g

Salt

🍬

2 g

Sugar

🥢

Soy sauce

🌶️

Chili crisp

💧

30 ml

Water

Preparation Steps

  1. Step 1/15

    Thinly slice 1 lb boneless skinless chicken and grate 1 garlic clove.

    🍗boneless skinless chicken breast or thigh
    🧄garlic
    🔪chef's knife
    🪵cutting board
    🧀grater

  2. Step 2/15

    Combine the sliced chicken with half the jar of Thai peanut satay sauce and the grated garlic.

    🍗boneless skinless chicken breast or thigh
    🥜Thai peanut satay sauce
    🧄garlic
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/15

    Cover and marinate the chicken for 30 to 60 minutes.

    🍗boneless skinless chicken breast or thigh
    🥣mixing bowl

  4. Step 4/15

    Thinly slice 2 cups cucumber and 1/2 cup red onion.

    🥒cucumber
    🧅red onion
    🔪chef's knife
    🪵cutting board
    🥄measuring cups

  5. Step 5/15

    Toss the cucumber and red onion with 2 tbsp avocado oil, 1 tbsp vinegar, salt, and sugar.

    🥒cucumber
    🧅red onion
    🥑avocado oil
    🍶vinegar
    🧂salt
    🍬sugar
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/15

    Soak or boil 4 oz vermicelli rice noodles according to the package directions until tender.

    🍚vermicelli rice noodles
    💧water
    🥣mixing bowl
    🧺colander

  7. Step 7/15

    Drain the cooked noodles and rinse them briefly with cold water to prevent sticking.

    🍚vermicelli rice noodles
    💧water
    🧺colander

  8. Step 8/15

    Heat a nonstick skillet over medium heat and add the marinated chicken in a single layer.

    🍗boneless skinless chicken breast or thigh
    🥢tongs
    🥣mixing bowl

  9. Step 9/15

    Pan-fry the chicken undisturbed for 3 to 4 minutes until browned and caramelized.

    🍗boneless skinless chicken breast or thigh
    🥢tongs

  10. Step 10/15

    Turn the chicken and cook for 3 to 5 minutes, until it reaches 165°F / 74°C internally.

    🍗boneless skinless chicken breast or thigh
    🥢tongs

  11. Step 11/15

    Add a pinch of sugar during the final minute of cooking if extra caramelization is desired.

    🍬sugar
    🍗boneless skinless chicken breast or thigh
    🥄measuring spoons
    🥢tongs

  12. Step 12/15

    Whisk the remaining Thai peanut satay sauce with 2 tbsp water until pourable.

    🥜Thai peanut satay sauce
    💧water
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  13. Step 13/15

    Divide the noodles among 4 bowls and top with cooked chicken.

    🍚vermicelli rice noodles
    🍗boneless skinless chicken breast or thigh
    🥢tongs

  14. Step 14/15

    Add the cucumber salad, basil, cilantro, mint, and crushed peanuts to each bowl.

    🥒cucumber
    🧅red onion
    🌿fresh basil
    🌿fresh cilantro
    🌿fresh mint
    🥜crushed peanuts
    🥢tongs

  15. Step 15/15

    Drizzle the thinned peanut sauce over the bowls and serve immediately.

    🥜Thai peanut satay sauce
    🥄wooden spoon

Composition

Ingredients

Types

Condiment, Sauce, Vegetables, Aromatics, Grains, Noodles, Nuts, Oil, Fat, Acid, Seasoning, Sweetener, Liquid

Ingredients

Chicken breasts, Thai peanut satay sauce, Garlic, Vermicelli rice noodles, Basil, Cilantro, Mint, Peanuts, Cucumber, Red onion, Avocado oil, Vinegar, Salt, Sugar, Soy sauce, Chili crisp, Water

Notes

Chicken breasts (boneless skinless, or thighs, cut into thin slices), Thai peanut satay sauce (from Trader Joe's), Garlic (grated), Vermicelli rice noodles (half a box or so), Basil (a few sprigs, fresh), Cilantro (a few sprigs, fresh), Mint (a few sprigs, fresh), Peanuts (a few tablespoons, crushed), Cucumber (thinly sliced), Red onion (thinly sliced), Salt (to taste), Sugar (to taste), Soy sauce (optional, to thin the remaining sauce), Chili crisp (optional, to thin the remaining sauce), Water (optional, to thin the remaining sauce)

Allergens

Peanuts, Soy

Dietetics

Dietary regimen

to inform

Calories

590 kcal

Macro nutrients

Protein: 36g, Carbohydrates: 48g, Fat: 29g, Fiber: 4g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 850mg, Potassium: 570mg, Iron: 2.3mg, Calcium: 70mg

Vitamins

Vitamin C: 7mg, Vitamin A: 120mcg RAE, Vitamin K: 35mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

45 minutes

Cooking

10 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, measuring cups, grater, tongs, colander, wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Lunch, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

Thai, American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Chewy, Crunchy, Crisp, Saucy

Flavors

Nutty, Savory, Sweet, Tangy, Umami, Herbaceous, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken or assembled bowls out for longer than 2 hours.), fridge : 3 to 4 days (Store chicken, noodles, salad, herbs, peanuts, and sauce separately in airtight containers.,Reheat chicken until hot before serving.,Add fresh herbs and crushed peanuts immediately before eating.), freezer : 2 to 3 months (Freeze cooked chicken and peanut sauce separately in airtight freezer-safe containers.,Do not freeze the cucumber salad, cooked rice noodles, or fresh herbs because their texture will degrade.)