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Thai Peanut Chicken Bowls

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Tablespoon Kitchens
Updated Dec 12, 2016
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Get your Thai takeout fix at home with these fresh bowls piled high with rice noodles, tossed in peanut sauce and topped with coconut-curry marinated chicken, sweet and sour cucumbers, and of course, peanuts.

Thai Peanut Chicken Bowls

  • Prep Time 45 min
  • Total 60 min
  • Servings 4
  • Ingredients 21
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Ingredients

Pickled Cucumbers

  • 2 tablespoons lime juice
  • 1 tablespoon granulated sugar
  • 1 teaspoon fish sauce
  • 1 English (hothouse) cucumber, thinly sliced

Chicken

  • 1/4 cup fresh lime juice
  • 3 tablespoons fish sauce
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons packed brown sugar
  • 1 tablespoon finely chopped fresh gingerroot
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil

Noodles

  • 1/4 cup Annie’s™ Organic Asian sesame dressing
  • 2 tablespoons lime juice
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons chopped fresh cilantro
  • 8 oz thin rice noodles, cooked as directed on package

Toppings

  • 1 cup shredded carrots
  • 1/2 cup chopped roasted peanuts
  • 1/2 cup chopped fresh cilantro leaves

Instructions

  • Step 
    1
    In medium bowl, beat 2 tablespoons lime juice, the granulated sugar and 1 teaspoon fish sauce until sugar is dissolved. Add sliced cucumber; toss to coat. Cover and refrigerate 30 to 60 minutes.
  • Step 
    2
    Meanwhile, in medium bowl, mix 1/4 cup lime juice, 3 tablespoons fish sauce, the red curry paste, brown sugar, gingerroot, garlic and pepper flakes. Add chicken; toss to coat. Cover and refrigerate chicken 30 to 60 minutes to marinate.
  • Step 
    3
    In large bowl, beat Asian sesame dressing, 2 tablespoons lime juice, the peanut butter and 2 tablespoons cilantro with whisk. Add warm cooked noodles; toss to coat.
  • Step 
    4
    In 12-inch skillet, heat oil over medium-high heat until hot. Use slotted spoon to transfer chicken from marinade to skillet. Discard marinade. Cook and stir 3 to 5 minutes or until chicken is cooked through (at least 165°F).
  • Step 
    5
    Divide noodles among 4 bowls. Top with chicken, pickled cucumbers, carrots, chopped peanuts and cilantro, and serve.

Nutrition

690 Calories
27g Total Fat
37g Protein
73g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1910mg
80%
Potassium
680mg
19%
Total Carbohydrate
73g
24%
Dietary Fiber
5g
23%
Sugars
16g
Protein
37g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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