Thai Peanut Chicken
Creamy, flavorful peanut chicken over rice
Ingredients
- 1 1/2 lbs boneless chicken breasts cubed
- 2 tbsp cornstarch
- salt to taste
- 2 tbsp oil
- 1 shallot thinly sliced
- 2 inch piece of lemongrass or 1 tbsp lemongrass paste
- 1 red fresno chile thinly sliced
- 4 garlic cloves minced
- 2 inch piece fresh ginger peeled and minced
- 1/4 tsp crushed red pepper optional
- 1/2 cup creamy peanut butter not natural kind
- 1 can coconut milk
- 3/4 cup chicken stock or 3/4 tsp chicken powder + 3/4 cup water
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 limes juiced
- rice for serving
- chopped roasted peanuts for serving
- thinly sliced scallions for serving
- cilantro for serving
- lime wedges for serving
Instructions
- Cut the chicken into cubes and toss with the cornstarch and some salt. Heat the oil in a frying pan over medium. When it is hot, add the chicken and cook until well browned and mostly cooked through. Move to a plate.
- Add the shallots and red peppers and cook over medium high until starting to char a bit. Stir and cook for a few minutes to soften and caramelize.
- Add the lemongrass piece or paste to the skillet along with the fresno, garlic, ginger, and crushed red pepper.
- Stir in the peanut butter, coconut milk, chicken stock and chicken and bring to a simmer. Cook for 10 minutes or until chicken is fully cooked. Stir in the soy sauce, fish sauce, sugar and lime juice. Taste and adjust seasoning as needed.
- Serve over rice with the toppings scattered on top.
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