Thai Peanut Chicken Bowls

Name: Thai Peanut Chicken Bowls
Prep time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 2 tablespoons lime juice; 1 tablespoon granulated sugar; 1 teaspoon fish sauce; 1 English (hothouse) cucumber, thinly sliced; 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; 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; 1 cup shredded carrots; 1/2 cup chopped roasted peanuts; 1/2 cup chopped fresh cilantro leaves

7 Ratings

7 Reviews

Kitchen Tested

Prep 45 min
Total 60 min
Servings 4

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. MORE+ LESS-

By Tablespoon Kitchens

Updated December 12, 2016

Ingredients

Pickled Cucumbers

tablespoons lime juice

tablespoon granulated sugar

teaspoon fish sauce

English (hothouse) cucumber, thinly sliced

Chicken

1/4

cup fresh lime juice

tablespoons fish sauce

tablespoons Thai red curry paste

tablespoons packed brown sugar

tablespoon finely chopped fresh gingerroot

cloves garlic, finely chopped

1/2

teaspoon crushed red pepper flakes

lb boneless skinless chicken breasts, cut into 1-inch pieces

tablespoon vegetable oil

Noodles

1/4

cup Annie’s™ Organic Asian sesame dressing

tablespoons lime juice

tablespoons creamy peanut butter

tablespoons chopped fresh cilantro

oz thin rice noodles, cooked as directed on package

Toppings

cup shredded carrots

1/2

cup chopped roasted peanuts

1/2

cup chopped fresh cilantro leaves

Steps

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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.
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.
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.
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).
5

Divide noodles among 4 bowls. Top with chicken, pickled cucumbers, carrots, chopped peanuts and cilantro, and serve.

Expert Tips

Hothouse cucumbers, sometimes called English cucumbers, have fewer seeds than regular cucumbers. Regular cucumbers will work, though. Just cut them in half, and scrape out the seeds before slicing.
We tested this recipe with Thai Kitchen™ red curry paste. It’s worth noting that different brands come with different heat levels, so we recommend you use less or more depending on the brand’s heat level and your own preferences.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 690
Calories from Fat: 250

% Daily Value

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;