1 lb boneless skinless chicken breasts or thighs, cut into thin slices
8 oz jar Thai peanut satay sauce (Trader Joe's), divided
1 clove garlic, grated
2 cups thinly sliced cucumber (1 large English cucumber)
1/2 cup thinly sliced red onion (about 1/4 onion)
2 tbsp avocado oil
1 tbsp vinegar
Salt and sugar, to taste
4 oz vermicelli rice noodles
A few tablespoons crushed peanuts
A few sprigs of fresh herbs (mint, cilantro, basil)
Directions
Marinate the chicken with half the jar of peanut satay sauce and the grated garlic for 30 minutes to an hour.
Meanwhile, toss the cucumbers, red onion, avocado oil, vinegar, and a pinch of salt and sugar together.
Heat a small amount of oil in a nonstick pan over medium heat. Add the chicken and let it sit undisturbed for a few minutes to caramelize, then flip and repeat until cooked through and golden brown. For extra caramelization, add a pinch of sugar towards the end.
Cook the vermicelli noodles according to the package.
Serve the chicken over the rice noodles with the cucumber salad, fresh herbs, and crushed peanuts.
Thin the remaining peanut sauce with a bit of water, soy sauce, or chili oil to make a dressing, and drizzle over the bowls.
From Lindsay Ostrom / Pinch of Yum, one of her go-to easy dinners (she uses Trader Joe's peanut satay sauce). https://pinchofyum.com/thai-peanut-chicken-bowls (shared via https://www.instagram.com/p/DUyXJ79kc9V/)
