Thai Peanut Chicken
This Thai Peanut Chicken is packed with flavor, quick to make, and thoroughly satisfying.
Equipment
- skillet
Ingredients
- 2 tablespoons cooking oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 inch piece ginger root minced
- 1 pound chicken breast cut into bite-sized pieces
- 2 tablespoons sweet chili sauce
- 2 tablespoons tomato sauce or ketchup
- 3 tablespoons crunchy peanut butter
- 1 tablespoon chili powder or homemade chili powder
- 1 teaspoon dark brown sugar optional; paleo: omit
- 14 ounces unsweetened coconut milk
- 1 teaspoon salt
- chopped fresh cilantro for garnish
- chopped roasted peanuts for garnish
Instructions
- Heat the oil in skillet over medium-high heat and cook the onions until soft and translucent, about 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes.
- Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine.
- Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. If the sauce is too thin for your liking, dissolve a tablespoon of cornstarch in 2 tablespoons of water, stir it into the sauce, and simmer for another minute until thickened. Add salt to taste.
- Serve over steamed rice garnished with cilantro and chopped roasted peanuts.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 2mg
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