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Grilled Thai Chicken with Cucumber Peach Salad.

  • 0.91 kg
    chicken thighs, boneless skinless
  • 2
    English cucumbers
  • 2 small pkgs
    fresh mint
  • 1 (2 ½ cm) piece
    ginger root
  • 2
  • 4
  • ½ cup
    peanuts, roasted unsalted
    black pepper
    chili-garlic sauce
    extra virgin olive oil
    fish sauce
    pure maple syrup
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    4 peaches
    1 small pkg fresh mint
    2 English cucumbers
    2 limes
  • 2
    Grate the zest from the limes, juice the limes; add both to a medium bowl.
  • 3
    Peel and grate the fresh ginger and add to the medium bowl.
    1 (2 ½ cm) piece ginger root
  • 4
    Add fish sauce, maple syrup, chili-garlic sauce, salt, and pepper to the medium bowl. Whisk the dressing together and pour half of it into a salad bowl and put to the side.
    2 tbsp fish sauce
    2 tbsp pure maple syrup
    1 tsp chili-garlic sauce
    ½ tsp salt
    ½ tsp black pepper
  • 5
    Heat a skillet over medium-high heat.
  • 6
    Add chicken to the medium bowl containing half the sauce and toss to coat.
    0.91 kg chicken thighs, boneless skinless
  • 7
    Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and cook until browned and cooked through (about 4-6 minutes per side). Discard any remaining marinade.
    1 tbsp virgin coconut oil
  • 8
    To the remaining dressing (in the salad bowl) add salt, water, and olive oil and whisk together.
    ⅛ tsp salt
    2 tbsp extra virgin olive oil
    2 tbsp water
  • 9
    Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove the pit; cut each quarter lengthwise into thin wedges and add to the salad bowl.
  • 10
    Trim the ends of the cucumber, halve lengthwise, and thinly slice into half rounds, and add to salad bowl.
  • 11
    Pick the mint leaves off the stems; discard the stems and tear the leaves into small pieces. Roughly chop the peanuts. Add everything to salad bowl with dressing and toss to coat.
    1 small pkg fresh mint
    ½ cup peanuts, roasted unsalted
  • 12
    To serve, divide the chicken and salad between plates. Enjoy!