Peanut Chicken Bowls with Noodles

Chicken:

• 1 lb. boneless skinless chicken breasts or thighs, cut into thin slices
• 1 jar Thai peanut satay sauce from Trader Joe’s
• 1 clove grated garlic

Bowls:

• 4 ounces vermicelli rice noodles (half a box or so)
• a few sprigs of fresh basil, cilantro, and mint (I used all three)
• a few tablespoons of crushed peanuts

Cucumber Salad:

• 2 cups thinly sliced cucumber
• 1/2 cup thinly sliced red onion
• 2 tablespoons avocado oil
• 1 tablespoon vinegar
• salt and sugar to taste

For Bowls:

1. Marinate the chicken with half the jar of sauce and the garlic clove for about 30 minutes to an hour to give it better flavor. It will still work without marinating if you’re short on time!
2. Pan-fry the chicken over medium heat in 12″ Basalt Ceramic Skillet and leave it undisturbed for a few minutes until caramelized. For extra browning, add a pinch of sugar to the chicken towards the end to let it caramelize further.
3. Serve over rice noodles and top with cucumber salad.*
4. Add some water, soy sauce, or chili crisp to the remaining satay sauce to thin it out and drizzle it over the whole bowl like a dressing! Finish with crushed peanuts and herbs.

For cucumber salad:

1. Mix together sliced cucumber and red onions with oil and vinegar. Season with salt and sugar to taste.