Name: Thai Peanut Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 cup creamy peanut butter; 1/4 cup low-sodium soy sauce; 3 tablespoons fresh lime juice (about 2 limes); 2 tablespoons brown sugar; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1-2 tablespoons red curry paste (adjust to taste); 1/2 cup coconut milk; 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 1/4 cup chopped roasted peanuts for garnish; 2 tablespoons chopped fresh cilantro for garnish

Instructions

Prepare the sauce

In a medium bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and red curry paste until smooth. Gradually add coconut milk, whisking continuously until fully incorporated and set aside.
Cook the chicken

Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook for 6-8 minutes until golden brown and cooked through. Transfer to a plate and set aside.
Sauté the vegetables

In the same skillet, add the red bell pepper and snap peas. Sauté for 3-4 minutes until vegetables begin to soften but still maintain their crispness.
Combine and simmer

Return the chicken to the skillet with the vegetables. Pour the peanut sauce over the mixture and stir to combine. Reduce heat to medium-low and simmer for 5-7 minutes, until the sauce thickens slightly and everything is heated through.
Adjust seasoning

Taste and adjust seasoning if needed. Add more lime juice for acidity, soy sauce for saltiness, or brown sugar for sweetness depending on your preference.
Serve and garnish

Transfer to a serving dish and garnish with chopped roasted peanuts and fresh cilantro. Serve hot over steamed jasmine rice or rice noodles.

Thai Peanut Chicken

Ingredients

Instructions

Nutritional Information