Easy Thai Peanut Chicken
Thai food isn’t quite like anything else. It has curries like Indian food and noodle dishes like Chinese food, but it doesn’t really taste like either one. It has its own unique flavor, with combinations of ingredients you won’t see in any other cuisine.’
Thai Peanut Chicken
Thai Peanut ChickenOne of those unique taste combos is peanut and coconut milk. That’s the secret to the magical sauce in this Thai Peanut Chicken. Oh, it’s got other ingredients, of course – soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger – and they all add to the flavor. But it’s that blend of peanut butter and coconut milk that really makes it distinctly Thai.
In addition to being remarkably flavorful, this recipe is super quick to make. It takes all of ten minutes to stir-fry the veggies and cubed chicken in a pan, and only another minute or two to whisk together the sauce and toss everything together. You can have the whole dish ready in less time than it takes to make a pot of rice to go with it. It’s perfect for those busy evenings when you get home late and have all of half an hour to get supper on the table.
Easy Thai Peanut Chicken
- Heat vegetable oil in a large skillet over medium high heat. Cook chicken and vegetables about 10 minutes, until chicken is no longer pink.
- In a small bowl whisk together remaining ingredients until smooth.
- Pour peanut butter sauce over chicken and vegetables. Stir until everything is evenly coated in sauce.
- Serve over rice. Garnish with cilantro and chopped peanuts.
- Don’t forget to pack up any leftovers for lunch!
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HERE IS THE LUNCHBOX I USED TO PACK MY THAI PEANUT SHRIMP LEFTOVERS
Lunchbox: Here are the lunch boxes I used for this lunch.
Easy Thai Peanut Chicken
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Ingredients
- 1.5 pounds chicken cubed
- 2 T vegetable oil
- 1.5 cups broccoli florets
- 1 red bell pepper chopped
- ½ cup peanut butter
- ¼ cup soy sauce
- 2 T honey
- 2 T coconut milk canned
- 1.5 T rice vinegar
- 1 t sesame oil
- ½ t ground ginger
- ¼ t garlic powder
Topping Ideas
- Cilantro
- Chopped peanuts
Instructions
- Heat vegetable oil in a large skillet over medium high heat. Cook chicken and vegetables about 10 minutes, until chicken is no longer pink
- In a small bowl whisk together remaining ingredients until smooth.
- Pour peanut butter sauce over chicken and vegetables. Stir until everything is evenly coated in sauce.
- Serve over rice. Garnish with cilantro and chopped peanuts
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This was delicious and so easy. I made it as directed and will add it to my rotation. Thank you for a great recipe
So happy you loved it Susan!
I had more compliments on this dish VERY GOOD
Added Sate seasoning, sliced onion, and sliced zucchini to recipe. Delicious!
Oh, I will have to try the sliced zucchini next time!
This was very good, I wasn’t sure if you were to use”sweetened” coconut milk or “unsweetened”…….I used unsweetened, just wondered…..Thanks
I usually use unsweetened 🙂
I’m planning on making this tonight for dinner. I can’t wait to try it. It sounds delicious!!