Project Description

Thai inspired chicken with a spicy and creamy peanut sauce as a meal with easy noodles & vegetables!


When I was writing this I was thinking about how much I have eaten this meal in the past few months…it’s more than I would like to admit. It just seems to have every element that I love! Creamy sauce, fresh vegetables, spicy chicken… It’s a well-rounded meal that is good hot or cold! Yep, eating it cold is totally normal.

Peanut sauce is one of those flavors that always brings back childhood memories when I eat it. I grew up with my mom making this, as it’s a popular side for fries and chicken in the Netherlands, where she is from. I actually called her before I ever tried my own asking for advice on ingredients. The sauce can be played around with in terms of spice and texture, but I definitely wouldn’t omit it.

Clearly I was testing the best way to top the meal with the peanut sauce. It will hopefully look prettier than mine…

The top photo shows the chicken mixed with the sauce which is also a great option for meal prep!

Thai Grilled Chicken

Thai Grilled Chicken over Buckwheat Noodles with Peanut Sauce

Full Recipe

  • SERVES: 5
  • 5 chicken breasts

  • 1 package of gluten-free buckwheat noodles

  • 1 zucchini, noodled or thinly sliced

  • 2 large carrots, shredded

  • ⅓ of a small red cabbage, thinly sliced

  • 1/2 bunch cilantro, chopped

  • ¼ cup rice vinegar

  • 1 tsp sesame oil

  • Thai Chicken Marination:

  • 3 tsp tbs dried basil

  • 2 tsp garlic powder

  • 2 tsp black pepper

  • Juice from 1 lime

  • 3 tbs fish sauce

  • 3 cloves of garlic, minced

  • 1-inch ginger, grated

  • Peanut Sauce:

  • 1 cup crunchy or smooth all-natural peanut butter

  • ⅓ cup tamari

  • Juice from ½ lime

  • 1 garlic clove, minced

  • 2 tbs honey

  • 1-2 tsp red chili flakes (optional)

  • ⅓ cup hot water, as needed

  • 1 inch ginger, grated

  • 30 min to 12 hours prior to preparing the meal, marinate the chicken breast. Rub chicken breast with the dry seasonings and put in large zip lock bag. In a bowl add lime, fish sauce, garlic, and ginger and mix then pour over chicken in bag.

  • When ready, cook noodles according to package instructions, drain, rinse with cold water and drop in large bowl to drizzle on season oil. Use tongs to mix around.

  • Slice or shred the vegetables. I prefer thinly slicing the cabbage using a mandolin or a sharp knife. I also like to use a Y shaped vegetable peeler or a mandolins to very thinly slice zucchini and carrot but all the vegetables, including the cilantro, can be shredded with a grater or food processor. So many options!

  • Toss the prepared vegetables, which will resemble a salad or slaw, with the buckwheat noodles then drizzle rice vinegar and sesame oil over the combo. This also prevents sticking.

  • Heat an outdoor grill or a large skillet with 1 tbs coconut oil to medium-high heat. Cook chicken breast until fully cooked flipping occasionally during.

  • Meanwhile, prepare the peanut sauce. In a medium-sized bowl, mix all ingredients together until smooth. Add water as needed, the sauce will thicken at first but will become more smooth with more liquid and mixing. I like mine to have a good dip consistency but thicker is just as good! Be sure to taste test it as the water can dull the flavor.

  • To serve, pile the noodles in a bowl and top with chicken and a dollop of peanut sauce.

  • Sprinkle with sliced green onions, cilantro, and more lime juice, if desired.

  • I enjoy this meal both hot and cold, I hope you do too!