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Holistic High-Protein Recipes and Hormone Balancing Workouts for Women

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Thai Marinated Chicken Thigh Recipe with Peanut Sauce & Crunchy Cucumber Slaw

  • Writer: Victoria Schaeffer
    Victoria Schaeffer
  • May 7
  • 4 min read


A fresh, high-protein summer dinner that tastes like takeout but fits right into your real-life wellness routine.


This recipe takes me back to the summer of 2024.


I was visiting my best friend in Washington, and we were having one of those “dinner with friends” nights where everyone kind of throws ingredients together and hopes for the best.

Well, she’s gluten and dairy-free, and I eat high protein, so our diets kinda clash and match at the same time.


We had chicken thighs, seasonings, a bunch of random veggies, and rice.


And thus was born this recipe.


It ended up being one of those meals that nobody could stop talking about. The Thai chicken was juicy and salty-sweet, the cucumber slaw was ridiculously fresh and crunchy, and the recipe melded perfectly with the peanut sauce, tying everything together in the best way possible. It tasted healthy without tasting like “health food,” which honestly is the entire goal of Victorious Fitness recipes.


This is now one of my favorite summer dinners because it feels balanced in every sense of the word. You get protein, carbs, healthy fats, tons of flavor, and enough volume from the vegetables to leave you genuinely full.


It’s meal prep-friendly, naturally dairy-free, easy to customize, and perfect for hot weather when you want something fresh yet satisfying.


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Ingredients

For the Thai Marinated Chicken Recipe

  • 3 lbs chicken thighs

  • 1/4 cup coconut aminos

  • 1 tablespoon salt

  • 2 teaspoons ground ginger

  • 2 teaspoons minced garlic

  • 2 teaspoons onion powder

  • 1/4 teaspoon cayenne pepper

  • 1/4 cup rice vinegar

  • 2 tablespoons sesame oil

  • 1 tablespoon honey

For the Crunchy Cucumber Slaw

  • 1 large English cucumber (or peeled regular cucumber)

  • 1 large zucchini

  • 1 large squash

  • 2 large carrots

Slaw Dressing

  • 1/4 cup rice vinegar

  • 2 tablespoons coconut aminos

  • 2 teaspoons salt

  • 1 tablespoon honey

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1 tablespoon sesame oil

  • 1/4 teaspoon cayenne

  • 1 teaspoon ginger

For the Peanut Sauce

  • 1/3 cup peanut butter

  • 1 tablespoon rice vinegar

  • 1 tablespoon coconut aminos

  • 1 tablespoon honey

  • 1/2 teaspoon salt

  • 1 teaspoon ginger

  • Water as needed for thinning

For the Rice

Optional Garnishes


How to Make It

Step 1: Marinate the Chicken

In a large freezer bag, combine:


Add the chicken thighs and massage everything together until evenly coated.


Place in the refrigerator overnight, or at least a few hours if you’re short on time. The longer it marinates, the better the flavor gets.


Step 2: Make the Crunchy Slaw

Using a mandoline slicer (genuinely, this tool is a life-saver) or sharp knife, julienne:

  • Cucumber

  • Zucchini

  • Squash

  • Carrots


Add everything to a large bowl.


Pour in the rice vinegar, coconut aminos, salt, honey, sesame oil, and seasonings. Toss thoroughly until every vegetable is coated.


Let the slaw marinate in the fridge for about an hour. This softens the vegetables slightly while keeping that fresh crunch.


This is the kind of salad that tastes even better after sitting for a bit.


Step 3: Mix the Peanut Sauce

In a jar or bowl, combine:


Slowly add splashes of water while whisking until the sauce becomes smooth, creamy, and drizzleable.


Taste and adjust spices if needed (if you like extra heat, add a tiny pinch of cayenne or red pepper flakes).


Step 4: Cook the Chicken

Preheat your oven to 400°F.


Lightly oil a large cast-iron skillet or baking dish and place the chicken thighs in a single layer.


Pour the leftover marinade over the chicken to keep everything juicy while cooking.


Bake for about 30 minutes, flipping halfway through.


The internal temperature should reach 180°F for tender, juicy thighs.


Cook at 400°F for about 18–22 minutes, depending on thickness, flipping halfway through.


Step 5: Cook the Rice

Add:

  • 1 1/2 cups sushi rice

  • 2 cups water

to your rice cooker (I use this Cuckoo brand one) on the quick cook setting.

The slightly sticky rice pairs perfectly with the sauce and chicken juices.


How to Plate It

Start with a scoop of rice.

Add the juicy chicken thighs and spoon some of the pan juices over top.

Pile the crunchy cucumber slaw high over the chicken.

Drizzle generously with peanut sauce.

Top with crushed peanuts if you want extra crunch.

This tastes like something from a restaurant patio in the middle of summer.


Leaner Substitutions

  • Use chicken breasts instead of thighs

  • Use PB Fit instead of peanut butter

  • Cook the chicken entirely in the air fryer

  • Swap rice for cauliflower rice

  • Use konjac noodles instead of sushi rice


These swaps make the recipe lower calorie while still keeping it high protein and satisfying.


Estimated Macros Per Serving

(Recipe divided into 6 servings, including rice, peanut sauce, slaw, and chicken thighs)

Approximate Macros Per Serving

  • Calories: ~560–610

  • Protein: ~36–40g

  • Carbohydrates: ~34–38g

  • Fat: ~28–32g


Main Protein

The majority of the protein comes from:

  • Chicken thighs

  • Peanut butter


Carbohydrates

Most carbs come from:

  • Sushi rice

  • Honey

  • Carrots

  • Peanut sauce


Healthy Fats

Most fats come from:

  • Chicken thighs

  • Sesame oil

  • Peanut butter


Leaner Version Macros

(Using chicken breast, PB Fit, and cauliflower rice instead of sushi rice)

Approximate Lean Version Per Serving

  • Calories: ~320–380

  • Protein: ~42–48g

  • Carbohydrates: ~10–15g

  • Fat: ~12–16g

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