Thai Peanut Chicken
This dish is….peanut buttery..creamy..tasty. The best part is that it’s ridiculously easy to make!
1.5 lb Boneless, Skinless Chicken Breast
2 Tbsp Soy Sauce
1 1/2 tsp Sesame Oil
1 cup Coconut Milk
1 cup Creamy Peanut Butter
1 Tbsp Fish Sauce
1 Tbsp Rice Vinegar
2 Tbsp Brown Sugar
Marinade the Boneless, Skinless Chicken Breast in Soy Sauce and Sesame Oil for about 30 mins.
Put Coconut Milk, Creamy Peanut Butter, Soy Sauce, Fish Sauce, Rice Vinegar, Sesame Oil and Brown Sugar for the peanut sauce in a small saucepan
Put the saucepan over medium-high heat. Stir constantly using a spatula, make sure it's heat resistant!
When the sauce begins to thicken, remove from heat. This only takes approximately 2 minutes so do not walk away.
Stir-fry the chicken in a separate pan or wok until fully cooked.
Serve with steamed rice, top with peanut sauce. Garnish with carrots (use a lemon zester to make thin carrot strips), cilantro and chopped peanuts or sesame seeds. Enjoy!