Thai Peanut Chicken Bowls

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Thai Peanut Chicken Bowls

Nancy Harrison

Servings 4

Ingredients

Pickled Cucumbers

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

Chicken

  • ¼ cup fresh lime juice
  • 3 tablespoons fish sauce
  • 2tablespoons Thai red curry paste
  • 2 tablespoons packed brown sugar
  • 1 tablespoon finely chopped fresh gingerroot
  • 4 cloves garlic, finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 1lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1tablespoon vegetable oil

Noodles

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

Toppings

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

Directions

·       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.

·       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.

·       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.

·       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).

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

 

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