Thai Peanut Chicken Bowls

Chicken

• 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

Cucumber Salad

• 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

Noodles and Toppers

• 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!

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INSTRUCTIONS

1. Marinate the Chicken: Marinate the chicken with half the jar of sauce and the garlic for about 30 minutes to an hour. 
   
2. Cucumber Salad: Meanwhile, toss the cucumbers, onions, oil, vinegar, salt and sugar together. 
3. 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.
4. Make a Bowl: Serve the chicken over rice noodles, with some of the cucumber salad, fresh herbs, and peanuts.
5. 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.

Source: https://pinchofyum.com/thai-peanut-chicken-bowls