Tender pieces of marinated chicken breast are stir-fried, then coated in a luxuriously rich and creamy peanut sauce. Make this easy Thai Peanut Chicken in a snap; even on your busiest weeknights!
Total Time
40min
4.3
6 Ratings
Author: Wok & Skillet
Servings:
2
Ingredients
Chicken
•
1.5
lb
Boneless, Skinless Chicken Breasts
, cut
or Boneless Chicken Thigh
•
1
Tbsp
Soy Sauce
•
1
tsp
Sesame Oil
•
1/2
tsp
Salt
•
2
Tbsp
Peanut Oil
or Coconut Oil
Creamy Thai Peanut Sauce
•
1
cup
Coconut Milk
•
1
cup
Creamy Peanut Butter
•
1
Tbsp
Fish Sauce
•
1
Tbsp
Rice Vinegar
•
2
Tbsp
Brown Sugar
•
1
Tbsp
Soy Sauce
•
1/2
tsp
Sesame Oil
Garnish
•
1/2
cup
Dry Roasted Peanuts
, chopped
•
1/2
cup
Fresh Cilantro
•
1/2
cup
Carrots
, julienned
Cooking Instructions
1.
Marinade the Boneless, Skinless Chicken Breasts (1.5 lb) in Soy Sauce (1 Tbsp), Sesame Oil (1 tsp), and Salt (1/2 tsp) about 30 minutes.
2.
Put Coconut Milk (1 cup), Creamy Peanut Butter (1 cup), Soy Sauce (1 Tbsp), Fish Sauce (1 Tbsp), Rice Vinegar (1 Tbsp), Sesame Oil (1/2 tsp), and Brown Sugar (2 Tbsp) for the peanut sauce in a small saucepan.
3.
Put the saucepan over medium-high heat. Stir constantly using a spatula, make sure it's heat resistant!
4.
When the sauce begins to thicken, remove from heat. This only takes approximately 2 minutes so do not walk away.
5.
Heat Peanut Oil (2 Tbsp) 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. Garnish with Dry Roasted Peanuts (1/2 cup), Fresh Cilantro (1/2 cup), and Carrots (1/2 cup).
Nutrition Per Serving
CALORIES
1914
FAT
141.2 g
PROTEIN
118.1 g
CARBS
69.3 g
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