Thai Peanut Chicken

 

4 boneless, skinless chicken breasts or thighs

2 tablespoons vegetable oil

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

¼ cup creamy peanut butter

¼ cup soy sauce

2 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon sriracha (adjust to taste)

½ cup coconut milk (or regular milk)

1 tablespoon lime juice

1 teaspoon sesame oil

2 tablespoons chopped peanuts (for garnish)

2 tablespoons chopped fresh cilantro (for garnish)

Steamed rice or noodles, for serving

 

Instructions

Prepare the Chicken:

Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Season the chicken breasts or thighs with salt and pepper. Cook the chicken for 6-7 minutes on each side, or until fully cooked through and golden brown. Remove from the skillet and set aside to rest for a few minutes. Slice the chicken into strips or cubes.

Make the Peanut Sauce:

Sauté the Aromatics: In the same skillet, add a little more oil if needed and sauté the garlic and ginger for about 1-2 minutes, until fragrant.

Prepare the Sauce: Add the peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the skillet. Stir well to combine and cook for another 2-3 minutes until the sauce is smooth and heated through.

Finish the Sauce: Add lime juice and sesame oil to the sauce and stir to incorporate. Taste and adjust the seasonings if needed, adding more sriracha for heat or honey for sweetness.

Combine and Serve:

Add the Chicken: Return the sliced chicken to the skillet and toss it in the peanut sauce, making sure the chicken is well coated.

Garnish and Serve: Serve the Thai Peanut Chicken over steamed rice or noodles. Garnish with chopped peanuts and fresh cilantro for added crunch and flavor.