Thai Peanut Chicken Buddha Bowl for Ultimate Flavor Burst
Enjoy vibrant Thai Peanut Chicken Buddha Bowl filled with caramelized chicken, vermicelli noodles, and a crisp cucumber salad.
Equipment
- - Skillet
- - Bowl
- - Pot
- - Measuring cup
- - Cutting board
- - Knife
Ingredients
For the Chicken
- 1 pound Chicken Breast Feel free to swap for tofu for a vegetarian option.
For the Noodles
- 8 ounces Vermicelli Noodles Rice vermicelli is ideal; alternatives include Thai wheat noodles or thin spaghetti.
For the Peanut Sauce
- 1/3 cup Peanut Sauce A store-bought version can save time, or try making your own for a personalized touch.
For the Salad
- 1 cup Cucumber You can substitute with shredded carrots or snap peas for a different crunch.
For the Fresh Herbs
- 1 bunch Fresh Herbs (e.g., mint, cilantro) Feel free to customize with any fresh herbs you enjoy like basil or parsley.
For Cooking
- 2 tablespoons Vegetable Oil For a hint of nuttiness, try using sesame oil instead.
For Marinating
- 2 tablespoons Rice Vinegar White vinegar can serve as a quick substitute if needed.
Instructions
Cooking Instructions
- Combine chicken pieces with 1/3 cup of peanut sauce. Allow it to marinate for at least 15 minutes to soak in those amazing flavors.
- Prepare the vermicelli noodles according to package instructions. After cooking, drain and set aside to keep them fluffy and ready for the mix.
- Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook until it's perfectly caramelized, about 8-10 minutes, stirring occasionally.
- Slice cucumbers and toss them in a bowl with rice vinegar, a pinch of salt, and a sprinkle of sugar. Let it sit to marinate and enhance the flavors.
- In a large bowl, toss the cooked noodles with the remaining peanut sauce. Serve topped with the caramelized chicken, cucumber salad, and a generous handful of fresh herbs.
Notes
For optimal flavor, add fresh herbs and cucumber salad just before serving; these are best enjoyed fresh!