Description
A flavorful and quick dish that combines creamy peanut sauce with tender chicken, perfect for family dinners or festive celebrations.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon sriracha (adjust to preference)
- 1/4 cup coconut milk
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup chopped cilantro (for garnish)
- Cooked jasmine rice (for serving)
Instructions
- Marinate the chicken by mixing it with a tablespoon of soy sauce and a pinch of salt. Let it sit for about 15-20 minutes.
- Prepare the peanut sauce by combining peanut butter, soy sauce, honey, lime juice, sriracha, and coconut milk in a medium bowl; whisk until smooth.
- Heat vegetable oil in a large skillet over medium-high heat, add marinated chicken, and cook for 5-7 minutes until browned and cooked through.
- In the same skillet, add minced garlic and ginger, sauté for about 1 minute. Pour in peanut sauce, bring to a gentle simmer, and return the chicken to the skillet.
- Stir well to coat and cook for an additional 2-3 minutes.
- Remove from heat, stir in green onions and cilantro, and serve the chicken over cooked jasmine rice.
Notes
For a vegan version, substitute chicken with firm tofu or chickpeas. Adjust sriracha for desired spice level.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg