Thai Peanut Chicken
Tender pieces of marinated chicken breast are stir-fried, then coated in a luxuriously creamy peanut sauce. Make this easy Thai Peanut Chicken in a snap; even on your busiest weeknights!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs chicken breast (cut into bite-sized pieces)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 2 tablespoons cooking oil (peanut or coconut recommended)
- 1 cup coconut milk
- 1 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon Thai Red Curry Paste (optional)
- 1/2 cup chopped roasted peanuts
- 1/2 cup cilantro leaves
- 1/4 cup julienned carrots
Instructions
- 1
Marinade the chicken in soy sauce, sesame oil and salt for about 15 mins. (Allow the chicken to marinade while you prepare the sauce).
- 2
Pour the coconut milk, peanut butter, soy sauce, fish sauce, rice vinegar, sesame oil, brown sugar and Thai Red Curry Paste (if using) in a small saucepan.
- 3
Place the saucepan over medium heat. Stir constantly using heat-resistant spatula.
- 4
When the sauce begins to thicken, remove from heat.
- 5
Heat cooking oil in a wok over high heat. Add the marinated chicken to the wok in a single layer. Allow the chicken to sear for about 30 seconds before flipping them over, then stir-frying till they are fully cooked.
- 6
Remove the chicken from the wok and place in a large bowl.
- 7
Pour 2 - 3 tablespoons of the peanut sauce over the cooked chicken. Stir to coat.
- 8
Serve immediately over steamed rice, with the remaining sauce on the side.
- 9
Garnish with chopped peanuts, cilantro and julienned carrots.