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RECIPE
15 INGREDIENTS8 STEPS40MIN

Thai Peanut Chicken

4.3
6 Ratings

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Wok & Skillet

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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!
40MIN
Total Time

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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Ingredients

US / METRIC
Servings:
2
Serves 2

Chicken

1.5 lb
or Boneless Chicken Thigh
1 Tbsp
1 tsp
Sesame Oil
1/2 tsp
2 Tbsp
Peanut Oil
or Coconut Oil

Creamy Thai Peanut Sauce

1 cup
Coconut Milk
1 cup
Creamy Peanut Butter
1 Tbsp
1 Tbsp
Rice Vinegar
2 Tbsp
Brown Sugar
1 Tbsp
1/2 tsp
Sesame Oil

Garnish

1/2 cup
Dry Roasted Peanuts , chopped
1/2 cup
Carrots , julienned

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Nutrition Per Serving

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CALORIES
1914
FAT
141.2 g
PROTEIN
118.1 g
CARBS
69.3 g

Cooking Instructions

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Step 1
Marinade the Boneless, Skinless Chicken Breast (1.5 pound) in Soy Sauce (1 tablespoon), Sesame Oil (1 teaspoon), and Salt (1/2 teaspoon) about 30 minutes.
Step 2
Put Coconut Milk (1 cup), Creamy Peanut Butter (1 cup), Soy Sauce (1 tablespoon), Fish Sauce (1 tablespoon), Rice Vinegar (1 tablespoon), Sesame Oil (1/2 teaspoon), and Brown Sugar (2 tablespoon) for the peanut sauce in a small saucepan.
Step 3
Put the saucepan over medium-high heat. Stir constantly using a spatula, make sure it's heat resistant!
Step 4
When the sauce begins to thicken, remove from heat. This only takes approximately 2 minutes so do not walk away.
Step 5
Heat Peanut Oil (2 tablespoon) 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.
Step 6
Remove the chicken from the wok and place in a large bowl.
Step 7
Pour 2 - 3 tablespoons of the peanut sauce over the cooked chicken. Stir to coat.
Step 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 Carrot (1/2 cup).

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Nutrition Per Serving
Calories
1914
% Daily Value*
Fat
141.2 g
181%
Saturated Fat
42.4 g
212%
Trans Fat
0.0 g
--
Cholesterol
197.3 mg
66%
Carbohydrates
69.3 g
25%
Fiber
13.7 g
49%
Sugars
31.9 g
--
Protein
118.1 g
236%
Sodium
3007.0 mg
131%
Vitamin D
--
--
Calcium
65.5 mg
5%
Iron
11.5 mg
64%
Potassium
688.1 mg
15%
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