Thai Peanut Chicken

The Foodies' KitchenMarch 22, 2022

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Asian style dishes are one of our favorites, the combination of flavors between herbs such as cilantro with spices such as chili flakes and sauces and condiments such as soy, tamarind, or coconut milk elevate simple chicken or beef meals to another level. A few key ingredients are all you need to turn a dish from good to spectacular. One of the ingredients we love to add to meals, especially chicken recipes, is peanuts.

We are excited to share this recipe with you, we know you will love it! Serve with white rice, or even better, if you can find jasmine rice it would be the perfect side dish. For a complete meal, we recommend you make a simple cucumber salad.

We used Nau salted peanuts for this recipe, we love that they come in handy 80 gm packets. The recipe calls for ½ cup but feel free to add as much as you like! Peanuts are a great source of protein.

Helga & Kitty

Thai Peanut Chicken

Yields: 6 servings
Adapted from The Original Dish

Ingredients:
1 ½ lbs boneless, skinless chicken breast
2 tablespoons cornstarch
salt to taste
1 tbs vegetable oil
½ onion, chopped
2 red bell peppers, thinly sliced
4 garlic cloves, minced
2 teaspoon minced fresh ginger
¼ tsp chili flakes
black pepper to taste
½ cup creamy peanut butter
1 (13.5-fl oz.) can coconut milk
¾ cup chicken stock
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon honey
2 limes, juiced (plus lime wedges for serving)
white rice, for serving
½ cup Naú toasted salted peanuts
4 scallions, thinly sliced
1 small handful of cilantro leaves

Preparation:

Cut the chicken into approximately 1 inch pieces. Add to a bowl and toss well with the cornstarch and a generous pinch of salt.
Heat a 12 inch skillet over medium heat. Add enough oil to coat the bottom. Once hot, add the chicken. Cook the chicken for about 3-4 minutes per side, until browned. Transfer the chicken to a plate.
Add the chopped onion and red bell peppers. Sauté for about 8 minutes until caramelized and tender, stirring often.
Add the garlic, ginger, chili flakes and pepper. Cook for another minute.
Stir in the peanut butter, coconut milk, and chicken stock. Mix well and bring to a simmer.
Add the chicken back to the skillet. Simmer on low heat for 10 minutes, or until the chicken is cooked through.
Stir in the soy sauce, fish sauce, and honey. Simmer for another 2 minutes. Lastly, stir in the lime juice.
Serve the peanut chicken over rice. Top with the peanuts, and cilantro leaves. Serve with lime wedges.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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