Name: Thai Peanut Chicken Bowl with Charred Zucchini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 2 chicken breasts, sliced into strips; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp garlic powder; 1 tsp ground ginger; 1 tbsp honey; 1 tsp chili flakes (optional); 1/3 cup peanut butter (smooth or chunky); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp honey; 1 tsp sesame oil; 1/2 tsp garlic powder; 1/2 tsp ground ginger; 1/4 cup coconut milk or water (adjust for consistency); 1/2 tsp red pepper flakes (for garnish); 2 medium zucchinis, sliced into rounds; 1 tbsp olive oil; Salt and pepper, to taste

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Short Description
Experience a harmonious blend of flavors and textures with this Thai Peanut Chicken Bowl featuring charred zucchini. Tender chicken strips are marinated in a savory-sweet sauce, paired with smoky grilled zucchini, and drizzled with a creamy peanut sauce. This dish offers a delightful balance of protein and vegetables, making it a satisfying meal for any occasion.

Why You’ll Love This Recipe
Flavorful Fusion: Combines the richness of peanut sauce with the smokiness of grilled zucchini.

Nutritious and Balanced: Offers a wholesome mix of protein and vegetables.

Quick and Easy: Ideal for weeknight dinners with minimal preparation time.

Customizable: Easily adaptable to suit dietary preferences or available ingredients.

Meal Prep Friendly: Perfect for preparing in advance for lunches or dinners.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

2 chicken breasts, sliced into strips

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon garlic powder

1 teaspoon ground ginger

1 tablespoon honey

1 teaspoon chili flakes (optional)

For the Peanut Sauce:

1/3 cup peanut butter (smooth or chunky)

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon sesame oil

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/4 cup coconut milk or water (to adjust consistency)

1/2 teaspoon red pepper flakes (for garnish)

For the Zucchini:

2 medium zucchinis, sliced into rounds

1 tablespoon olive oil

Directions
Marinate the Chicken:

In a bowl, combine soy sauce, sesame oil, garlic powder, ground ginger, honey, and chili flakes.

Add the chicken strips to the marinade, ensuring they are well-coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Prepare the Peanut Sauce:

In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic powder, and ground ginger.

Gradually add coconut milk or water to achieve the desired sauce consistency.

Set aside for later use.

Char the Zucchini:

Heat olive oil in a grill pan or skillet over medium-high heat.

Add zucchini slices in a single layer and cook for 2–3 minutes per side until charred and tender.

Remove from heat and set aside.

Cook the Chicken:

In the same pan, add the marinated chicken strips.

Cook over medium heat for 4–5 minutes per side until fully cooked and golden brown.

Remove from heat and let rest for a few minutes.
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Assemble the Bowls:

Divide the charred zucchini among serving bowls.

Top with cooked chicken strips.

Drizzle generously with the prepared peanut sauce.

Garnish with red pepper flakes if desired.
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Servings and Timing
Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes
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Variations
Vegetarian Option: Replace chicken with tofu or tempeh for a plant-based alternative.

Spicy Kick: Add sriracha or extra chili flakes to the peanut sauce for more heat.

Nut-Free: Use sunflower seed butter in place of peanut butter for those with nut allergies.

Additional Vegetables: Incorporate bell peppers, carrots, or snap peas for added color and nutrition.

Grain Base: Serve over rice, quinoa, or noodles for a more filling meal.
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Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a microwave or skillet over medium heat until warmed through.

Freezing: Not recommended, as the texture of zucchini may change upon freezing.

FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and may offer a juicier texture.

Is the peanut sauce spicy?
The base recipe is mild; adjust chili flakes to your preferred spice level.

Can I grill the zucchini instead of pan-frying?
Absolutely, grilling adds a delightful smoky flavor to the zucchini.

What type of peanut butter is best?
Natural, unsweetened peanut butter is recommended for a more authentic taste.

Can I prepare the components in advance?
Yes, marinate the chicken and prepare the sauce ahead of time for quicker assembly.

How can I make this dish gluten-free?
Use gluten-free soy sauce or tamari to accommodate gluten sensitivities.
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What can I use instead of coconut milk?
Water or other plant-based milks can be used to adjust the sauce consistency.

Is this dish suitable for meal prep?
Yes, it’s excellent for meal prep; store components separately and assemble when ready to eat.

Can I add other vegetables to the bowl?
Certainly, feel free to include your favorite vegetables for added variety.

How do I prevent the peanut sauce from thickening too much?
If the sauce thickens upon standing, thin it with a small amount of water or coconut milk.

Conclusion
The Thai Peanut Chicken Bowl with Charred Zucchini is a flavorful and nutritious dish that combines tender chicken, smoky zucchini, and a creamy peanut sauce. Its versatility and ease of preparation make it a perfect choice for both weeknight dinners and meal prepping. Customize it to your liking and enjoy a taste of Thai-inspired cuisine at home.

Thai Peanut Chicken Bowl with Charred Zucchini

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Author: Douaa
Total Time: 35 minutes
Yield: 2–3 servings
Diet: Gluten Free

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Description

Thai Peanut Chicken Bowl with Charred Zucchini delivers bold, nutty flavors and satisfying textures in every bite. Juicy marinated chicken strips, creamy peanut sauce, and smoky zucchini slices come together for a vibrant, wholesome, and quick weeknight meal.

Instructions

Marinate Chicken: In a bowl, mix soy sauce, sesame oil, garlic powder, ginger, honey, and chili flakes. Toss chicken strips in the marinade and let sit for 15–30 minutes.
Cook Chicken: Heat a skillet over medium-high heat. Cook marinated chicken for 5–7 minutes, turning occasionally, until golden and cooked through. Set aside.
Char Zucchini: In the same pan or a grill pan, heat olive oil. Add zucchini slices in a single layer and cook for 2–3 minutes per side until charred and tender. Season with salt and pepper.
Make Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic powder, ginger, and coconut milk or water until smooth and creamy.
Assemble Bowls: Divide cooked chicken and zucchini into bowls. Drizzle generously with peanut sauce and sprinkle with red pepper flakes if desired. Serve with rice, noodles, or greens.

Notes

For a lighter version, use grilled chicken breast.
Add shredded carrots, cucumber, or fresh herbs for extra crunch and flavor.
Store extra peanut sauce in the fridge for up to 5 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing/Grilling
Cuisine: Thai-Inspired