Spicy Thai Chicken Tower

spicy thai chicken tower jasmine rice peanut sauce

Meet my new bff.
This could easily be my favorite thing I've ever made. It's simple. It's spicy. It's scrumptious. It's so good I made it twice in three days, no lie. There are 4 key components to this tower: jasmine rice, peanut slaw, marinated cucumbers, and spicy pan seared chicken. It may look like a lot of steps- it's not. It might look like a lot of ingredients- it isn't. Actually it's just a magical combo of hot/cold, spicy/sweet, fluffy/crunchy that could make you believe that it was made of unicorn tears and mermaid serenades. Try it tonight- your hungry friends will love you more. Eat the leftovers in the same fashion, or wrap up in your favorite flavored tortilla.

Spicy Thai Chicken Tower

Prep Time: 30 mins (marinating included) | Cook Time: 20 mins | Serves 2-4


spicy chicken
  • 2 boneless, skinless chicken breasts, fat removed and diced into 2 inch cubes
  • 4 tbs. Sriracha chili sauce
  • 1/4 cup soy sauce (I use low sodium)
  • 2 tbs. vegetable or canola oil
  • 2 cloves garlic, peeled and minced
  • 1 inch piece of ginger, peeled and minced
marinated cucumbers
  • 1 small cucumber, peeled and cut into slices
  • 1/2 cup apple cider vinegar
  • salt & pepper
peanut slaw
  • 1 bag broccoli slaw (find in pre-made salad bag section of grocery)
  • 3/4 cup dry roasted peanuts
  • 1/2 (13.5 oz.) can of Chaokoh coconut milk
  • 1/4 cup water 
  • 3 tbs. sugar
  • 2 tbs. Thai Kitchen Red Curry Paste
  • 1 tbs. apple cider vinegar
  • 1 tsp. salt
  • 1 tsp. Sriracha chili sauce
  • 1 cup jasmine rice
  • 1 1/2 cups water
  • handful of cilantro, chopped (optional)
The Steps
  1. Marinate chicken: Place chicken, sriracha, and soy sauce into a small Pyrex/glass baking dish; mix thoroughly. Cover with plastic wrap and set in refrigerator for 20-30 mins.
  2. Marinate cucumbers: In a small bowl, place all ingredients for cucumbers and mix. Set aside. 

  3. Make peanut slaw: Place broccoli slaw in large mixing bowl. Make your sauce by pulsing the peanuts in a food processor until consistency is fine and paste-like. Add in all other ingredients and combine in food processor. Set processor bowl with peanut sauce in refrigerator, covered. 

  4. Make rice: In small saucepan, boil 1 1/2 cups water. Once boiling, stir in 1 cup rice. Turn heat down to simmer (or lowest setting) and cook for 20 minutes. Once all water is absorbed and rice has no crunch, fluff with fork and add chopped cilantro (if using).

  5. Saute chicken: In sauté pan with deep sides, heat vegetable oil over medium heat. Add in garlic and ginger; cook for 1 minute. Take chicken pieces from refrigerator and using tongs, add to pan. Let some of the sauce drip off the chicken before placing into pan. Cook for 2-3 minutes on one side, toss and cook another 2 minutes or until chicken is fully cooked through (test this by removing a piece from the pan, letting cool on cutting board, and cutting with knife. If there's any hint of pink, put back on heat).

  6. Dress broccoli slaw: Take 1/2 cup of spicy peanut sauce and toss with the broccoli slaw. 

  7. Assemble towers: On each plate, stack tower as follows: jasmine rice, dressed broccoli slaw, a couple marinated cucumbers, then chicken. If you're feeling dangerous, top with extra peanut sauce. The sauce will keep in the refrigerator for up to 2 weeks.
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


1 comment:

  1. Anonymous8/16/2012

    ABSOLUTELY DELICIOUS!! For those that have been to Dive in Snyder Plaza, this recipe is the deconstructed version of their infamous Ahi Tuna wrap, but with chicken. I highly recommend trying both! You will not be disappointed.


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