Thai Peanut Chicken

106 cookbooks

This dish is….peanut buttery..creamy..tasty. The best part is that it’s ridiculously easy to make!

Wok & Skillet

Serves 2

8 Ingredients

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

6 Steps

Steps 1

Marinade the Boneless, Skinless Chicken Breast in Soy Sauce and Sesame Oil for about 30 mins.

Steps 2

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

Steps 3

Put the saucepan over medium-high heat. Stir constantly using a spatula, make sure it's heat resistant!

Steps 4

When the sauce begins to thicken, remove from heat. This only takes approximately 2 minutes so do not walk away.

Steps 5

Stir-fry the chicken in a separate pan or wok until fully cooked.

Steps 6

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!