Thai Peanut Chicken
A creamy and flavorful dish combining tender chicken and rich peanut sauce, served over rice or quinoa with fresh veggies.
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs or breasts Cut into bite-sized pieces for even cooking.
Peanut Sauce
- 1 cup peanut butter Smooth variety for the best sauce consistency.
- 1 cup coconut milk Creates a creamy and luscious sauce.
- 3 tbsp soy sauce Opt for low-sodium soy sauce to control salt levels.
- 2 tbsp honey Adds a touch of sweetness.
- 2 tsp garlic powder Adds depth and aroma.
- 1 tbsp ginger, minced Provides warmth and spice.
Vegetables and Garnish
- 1 cup mixed bell peppers, sliced Adds color and crunch.
- 1/2 cup fresh cilantro For garnish.
Serving Base
- to taste Cooked rice or quinoa Provides a hearty base.
Instructions
Preparation
- In a skillet over medium heat, add a dash of oil. Once hot, add the bite-sized chicken pieces and cook for about 5-7 minutes or until browned and cooked through. Remove from the pan and set aside.
Making the Sauce
- In the same skillet, reduce the heat and add the coconut milk, peanut butter, soy sauce, honey, garlic powder, and minced ginger. Stir continuously until the sauce is smooth and well-combined, which should take about 3-5 minutes.
Combining Ingredients
- Add the cooked chicken back into the skillet, stirring to coat each piece well with the peanut sauce. Let it simmer for an additional 3-4 minutes. You can also add in your sliced bell peppers at this stage for a few extra minutes of cooking.
Serving
- Serve your Thai Peanut Chicken over cooked rice or quinoa. Garnish with fresh cilantro and a sprinkle of crushed peanuts if desired. Enjoy!
Notes
For nut allergies, try sunflower seed butter instead of peanut butter. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Add a splash of coconut milk when reheating to refresh the sauce.