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Thai Peanut Chicken Recipe

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4.4 from 14 reviews

This Thai Peanut Chicken recipe is a flavorful and creamy dish that combines tender chicken breast with a rich peanut sauce infused with sweet chili, ginger, and coconut milk. Perfectly balanced with a hint of heat and sweetness, it simmers to a luscious consistency and is garnished with fresh cilantro and roasted peanuts for added texture and freshness.

Ingredients

Main Ingredients

  • 2 tablespoons cooking oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger root, minced
  • 1 pound chicken breast, cut into bite-sized pieces
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons tomato sauce or ketchup
  • 3 tablespoons crunchy peanut butter
  • 1 tablespoon chili powder (or homemade chili powder)
  • 1 teaspoon dark brown sugar (optional; omit for paleo)
  • 14 ounces unsweetened coconut milk
  • 1 teaspoon salt
  • Chopped fresh cilantro for garnish
  • Chopped roasted peanuts for garnish

Instructions

  1. Sauté Aromatics: Heat the cooking oil in a skillet over medium-high heat and cook the chopped onions until soft and translucent, about 5 minutes. Then add the minced garlic and ginger root, cooking for an additional 2 minutes to release their flavors.
  2. Cook Chicken: Add the bite-sized chicken breast pieces to the skillet and cook for 3-4 minutes until they start to brown and are mostly cooked through.
  3. Add Sauces and Spices: Stir in the sweet chili sauce, tomato sauce (or ketchup), chili powder, crunchy peanut butter, and dark brown sugar if using. Mix well to combine all the ingredients evenly.
  4. Simmer in Coconut Milk: Pour in the unsweetened coconut milk and add salt. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and let it simmer for 20 minutes, stirring occasionally to prevent sticking and ensuring the chicken cooks completely and the sauce thickens.
  5. Thicken Sauce (Optional): If the sauce is thinner than desired, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir it into the sauce. Simmer for an additional minute until the sauce reaches the preferred consistency. Adjust salt to taste.
  6. Serve: Serve the Thai Peanut Chicken hot over steamed rice, garnished with chopped fresh cilantro and roasted peanuts for added crunch and freshness.

Notes

  • For a paleo version, omit the dark brown sugar and use a paleo-friendly sweet chili sauce.
  • Adjust the amount of chili powder to customize the heat level according to your preference.
  • Serve with steamed jasmine or basmati rice to complement the rich peanut sauce.
  • If you prefer a smoother sauce, use smooth peanut butter instead of crunchy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: http://bitezly.com/thai-peanut-chicken-recipe/