Thai Peanut Chicken Buddha Bowl - A Flavorful Weeknight Delight
This Thai Peanut Chicken Buddha Bowl is a versatile dinner option that combines tender chicken, vermicelli noodles, and a creamy peanut sauce for a delightful meal.
Equipment
- - Non-stick pan
- bowl
Ingredients
For the Chicken
- 1 lb Chicken Feel free to substitute with tofu for a vegetarian version!
- ⅓ cup Peanut Sauce For marinating, additional for serving.
For the Noodles
- 4 oz Vermicelli Noodles Rice noodles or thin spaghetti can be a great alternative.
For the Salad
- 2 cups Cucumber Adds a refreshing crunch.
- Rice Vinegar or White Vinegar Provides tangy acidity.
For Garnishing
- Fresh Herbs (mint/cilantro) Elevates the dish with vibrant flavor.
Instructions
Preparation
- In a bowl, combine the chicken with the peanut sauce. Allow it to marinate for at least 30 minutes, or overnight for deeper flavor.
- Cook the vermicelli noodles according to the package directions. Drain and set aside.
- Heat your non-stick pan over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes, until cooked through.
- Slice the cucumber and toss it with vinegar and a pinch of salt. Let it sit to absorb the flavors.
- In each serving bowl, layer the cooked noodles as the base, topped with caramelized chicken, cucumber salad, and extra peanut sauce. Garnish with fresh herbs.
Notes
Optional: Serve with lime wedges for an extra zing of freshness.