Description
Savory Thai-inspired peanut chicken served over rice noodles with a fresh cucumber salad and herbs. A quick, flavorful bowl perfect for weeknight dinners.
Ingredients
- 1 1/2 pounds chicken breasts or thighs, thinly sliced
- 2 tablespoons butter or oil
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 1 red pepper, thinly sliced
- Chili flakes, to taste
- Black pepper, to taste
- 1 cup peanut sauce
- 1 tablespoon honey
- 4 ounces vermicelli rice noodles, cooked
- 1/3 cup peanuts, chopped
- 1/2 cup Thai basil, cilantro, or mint, chopped
- Fresh squeezed limes, for serving
- 2 cucumbers, thinly sliced
- 2 tablespoons ginger juice or rice vinegar
- 1 tablespoon chopped sushi style ginger
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 425°F.
- On a baking sheet, toss the chicken with butter or oil, shallots, garlic, and red pepper. Season with chili flakes and black pepper.
- Bake for 10 minutes, toss, then bake another 5–10 minutes until cooked through. Toss with 1/2 cup peanut sauce and honey, then broil for 1–2 minutes to lightly char the edges.
- In a bowl, mix cucumbers with ginger juice or rice vinegar, sushi ginger, and green onions. Season with salt to taste.
- Cook the vermicelli noodles according to package directions.
- Serve noodles topped with cucumber salad, chicken, remaining peanut sauce, chopped peanuts, fresh herbs, and a squeeze of lime juice.
Notes
- Swap chicken thighs for breasts for a juicier result.
- Use store-bought or homemade peanut sauce.
- Adjust chili flakes based on spice preference.
- Store leftovers in an airtight container for up to 3 days.
- Serve with extra lime wedges for added freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
