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

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.

Ingredients

For the Chicken:

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)

For the Peanut Sauce:

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)

For the Zucchini:

2 medium zucchinis, sliced into rounds
1 tbsp olive oil
Salt and pepper, to taste

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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