I have to tell you—after I made this Thai Peanut Chicken Bowls recipe for the first time, I was completely hooked. The combination of tender peanut-coated chicken, cool cucumber salad, and soft noodles was incredibly satisfying.

It felt like something I ordered at a restaurant, yet it was surprisingly easy to make at home. I loved how fresh and comforting it tasted at the same time. If you’re craving a balanced, flavor-packed meal, this bowl is one I keep coming back to.

You can also enjoy a Gourmet Chicken Salad Sandwich Recipe for another protein-packed lunch option.

Ingredients You’ll Need

Here’s everything that goes into this Thai Peanut Chicken Bowls recipe, along with helpful notes and pro tips.

Chicken & Sauce

• 1 lb boneless skinless chicken breasts or thighs — thighs stay juicier and add richer flavor, but breasts work well for a leaner option.
• 8-ounce jar Thai peanut satay sauce — choose a creamy, well-balanced sauce for best flavor.
• 1 clove garlic, grated — fresh garlic adds bold flavor; avoid pre-minced for better aroma.

Cucumber Salad

• 2 cups of thinly sliced cucumber (about 1 large English cucumber) — English cucumbers are ideal because they’re less watery and have fewer seeds.
• ½ cup thinly sliced red onion — adds sharpness and crunch without overpowering the bowl.
• 2 tbsp avocado oil — neutral flavor and high smoke point; light olive oil works too.
• 1 tbsp vinegar — rice vinegar is best for mild tang, but white vinegar also works.
• Salt and sugar to taste — balances acidity and enhances the cucumber’s natural flavor.

Noodles & Toppings

• 4 ounces vermicelli noodles — rice noodles are traditional and light, but thin wheat noodles can substitute.
• A few tablespoons of crushed peanuts — essential for crunch and authentic texture.
• A few sprigs of fresh herbs (mint, cilantro, basil) — these brighten and freshen the entire bowl.

Note: Serves 3–4 generously. You can also pair this with a Sweet Chili Pineapple Shrimp Recipe for a tropical twist to your meals.

Variations

Want to customize your bowl? Here are easy options:

• Dairy-free: This recipe is naturally dairy-free; just double-check your peanut sauce label.
• Sugar-free: Skip the sugar in the cucumber salad or use a natural sugar alternative.
• Spicy Version: Add chili oil, red pepper flakes, or sriracha for heat.
• Extra Veggies: Shredded carrots, bell peppers, or cabbage add more crunch and color.
• Protein Swap: Replace chicken with tofu or shrimp for a different twist.

Cooking Time

Prep Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 45 minutes

Equipment You Need

• Large knife – for slicing chicken and vegetables
• Cutting board – keeps prep organized
• Mixing bowls – for marinating and salad
• Large pot – to cook the noodles
• Nonstick skillet – for caramelizing the chicken
• Tongs or forks – for tossing and assembling

How to Make Thai Peanut Chicken Bowls Recipe?

This recipe comes together in simple steps. Each layer builds flavor and texture for the perfect bowl.

Marinate the Chicken

Mix the sliced chicken with half of the peanut satay sauce and grated garlic. Let it rest for at least 30 minutes so the flavors absorb properly. If you have extra time, marinating longer makes it even better.

Prepare the Cucumber Salad

Combine cucumber, red onion, avocado oil, vinegar, salt, and sugar in a bowl. Toss gently until everything is evenly coated. Let it sit while you cook the chicken so the flavors develop.

Cook the Chicken

Heat oil in a skillet over medium heat. Add the marinated chicken and let it cook undisturbed for a few minutes so it caramelizes nicely. Flip and cook until golden brown and fully cooked through.

Cook the Noodles

Boil vermicelli noodles according to package instructions. Drain and rinse briefly under cool water to prevent sticking. Set aside until ready to assemble.

Assemble the Bowls

Divide noodles between serving bowls. Top with warm chicken and spoon the cucumber salad on the side. Drizzle with remaining peanut sauce thinned with a little water or soy sauce, then finish with herbs and crushed peanuts.

Additional Tips for Making This Recipe Better

Here are a few things I learned after making this recipe multiple times:

• I always marinate the chicken longer if I can — the flavor gets deeper.
• I prefer chicken thighs because they stay juicy and tender.
• I rinse the noodles after cooking to keep them from clumping.
• I add a squeeze of fresh lime at the end — it brightens everything.
• I never skip the fresh herbs because they truly elevate the dish.

How to Serve Thai Peanut Chicken Bowls Recipe?

Serve the bowls in wide, shallow dishes so the layers are visible and colorful. Place noodles at the base, chicken slightly to one side, and cucumber salad on the other for contrast. Garnish generously with crushed peanuts and fresh herbs for visual appeal. A wedge of lime on the side adds brightness and makes the presentation even more inviting.

Nutritional Information

Approximate values per serving:

• Calories: ~498
• Protein: ~33g
• Carbohydrates: ~44g
• Fat: ~21g

Make Ahead and Storage

Storage

Store chicken, noodles, and cucumber salad separately in airtight containers in the refrigerator. They stay fresh for up to 3–4 days.

Freezing

You can freeze the cooked peanut chicken for up to 2 months. Do not freeze the cucumber salad, as it will become watery when thawed.

Reheating

Reheat the chicken gently in the microwave or on the stovetop until warmed through. Assemble with fresh salad and herbs after reheating for best texture.

Why You’ll Love This Recipe

This recipe has quickly become one of my favorites, and here’s why:

• It balances rich peanut flavor with fresh, crisp vegetables.
• It’s ready in under an hour, making it perfect for busy nights.
• You can easily customize spice, protein, and toppings.
• It works wonderfully for meal prep.
• It feels like restaurant-quality food made right at home.