Thai Peanut Chicken Bowls

• boneless skinless chicken breasts or thighs, cut into thin slices↗1 lb
• jar Thai peanut satay sauce (from Trader Joe's)↗8
• clove grated garlic1
• thinly sliced cucumber (1 large English cucumber)2 cup
• thinly sliced red onion (about 1/4 an onion)0.5 cup
• avocado oil↗2 tablespoon
• vinegar↗1 tablespoon
• salt and sugar to taste
• vermicelli noodles↗4 ounce
• a few tablespoons of crushed peanuts
• a few sprigs of herbsI like mint, cilantro, and basil because I'm an herb hog!

  I like mint, cilantro, and basil because I'm an herb hog!

Step-by-step instructions

1. 1

   Marinate the Chicken: Marinate the chicken with half the jar of sauce and the garlic for about 30 minutes to an hour.

2. 2

   Cucumber Salad: Meanwhile, toss the cucumbers, onions, oil, vinegar, salt and sugar together.

3. 3

   Cook the Chicken: Heat a small amount of oil in a nonstick pan over medium heat; add chicken, let it sit undisturbed for a few minutes to caramelize, then flip and repeat until the chicken is cooked through and golden brown. To caramelize it further, you can add a pinch of sugar towards the end.

4. 4

   Make a Bowl: Serve the chicken over rice noodles, with some of the cucumber salad, fresh herbs, and peanuts.

5. 5

   Sauce: Using your remaining sauce, add a bit of water, soy sauce, or chili oil to the jar to thin it out into more of a dressing. Drizzle over the bowls and dive into that.