Thai Peanut Chicken Bowls

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-

Updated December 12, 2016

Pickled Cucumbers

1

tablespoon granulated sugar

1

English (hothouse) cucumber, thinly sliced

Chicken

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 creamy peanut butter

2

tablespoons chopped fresh cilantro

8

oz thin rice noodles, cooked as directed on package

Toppings

1/2

cup chopped roasted peanuts

1/2

cup chopped fresh cilantro leaves

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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 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

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;

*Percent Daily Values are based on a 2,000 calorie diet.