Wednesday, December 18, 2013

Thai Inspired Peanut Chicken

I would consider this an entry level Thai recipe.  My husband and I are by no means Thai experts, but we love all the herbs and flavors in this recipe.  We add Sriracha at the very end so that it's not spicy for my toddler, but enjoyable for us.


1 can (13.66) lite coconut milk
3/4 C peanut butter
1 bunch green onions
1 tsp ground ginger
4 small garlic cloves (or two large)
4 Tbsp soy sauce
3/4 C cilantro leaves
2 limes
3 chicken breasts
1 bag of frozen stir fry vegetables
2 cups shelled and salted peanuts
Hot sauce to taste


Cook and cube your chicken breasts.  I like to bake mine with a little salt and pepper at 350 degrees for 30 minutes. 

In a large pan melt the 3/4 C peanut butter into the whole can of lite coconut milk.  Add 4 Tbsp of soy sauce and turn heat to low.  Chop the green onions and mince the garlic.  Add to the pan. 

Let the sauce reduce gently while you chop your chicken.  Once sauce has reduced for about 15 minutes stirring occasionally, please add the chicken and vegetables.  Heat through.
Once the vegetables have warmed up, turn off the heat.  Stir in the chopped cilantro leaves and the juice of two limes.

Then divide into two quart containers and put 1 C of salted peanuts into a sandwich bag.
Freeze together until ready to add to your weekly meal plan.  Please allow two days for the sauce to thaw in the fridge before eating.  When you are ready to eat, then heat the sauce through on the stove and serve over rice.  Garnish with peanuts and hot sauce to taste.  Here is the finished product with nuts...
 and with hot sauce...
It was so delicious.  Between the peanut butter, the ginger, the cilantro and the lime it is just a playground of flavors.  My husband loved this meal!  With a little hot sauce he was in heaven.

I hope you enjoy this meal as much as we did!
Keeza aka Keeza