Name: Thai Peanut Chicken Bowls
Total time: 45 min
Cuisine: Thai
Ingredients: 1 lb Boneless skinless chicken breasts or thighs, cut into thin slices; 8 oz Thai peanut satay sauce, from Trader Joe's; 1 clove Garlic, grated; 2 cup Cucumber, thinly sliced (1 large English cucumber); 1/2 cup Red onion, thinly sliced (about 1/4 an onion); 2 tbsp Avocado oil; 1 tbsp Vinegar; Salt and sugar, to taste; 4 oz Vermicelli noodles; a few tbsp Crushed peanuts; a few sprig Herbs, such as mint, cilantro, and basil

Method

5 steps. Tap one to mark it done.

Combine the chicken with the garlic and half of the jar of sauce, then let them marinate from 30 minutes to 1 hour.
While the meat marinates, mix the cucumber, red onion, avocado oil, vinegar, salt and sugar in a bowl.
Warm a little oil in a nonstick skillet over medium heat. Add the chicken and cook without moving it for a few minutes to brown, then flip the meat and continue cooking until fully done and deeply browned. For additional caramelization, sprinkle a pinch of sugar in the skillet near the end of cooking.
Divide the vermicelli noodles among bowls, then top with the cooked chicken, the prepared cucumber salad, fresh herbs, and crushed peanuts.
Pour a little water, soy sauce, or chili oil into the jar containing the rest of the sauce to loosen the consistency, then spoon this dressing over the assembled bowls.

Recipe by @pinchofyum on pinchofyum.com. See the original for their notes and tips.