Thai Peanut Chicken Saute

I have been a little obsessed with Thai style dishes with peanut in them ever since I came across them and here is a new recipe, a thai peanut chicken saute, that is both super tasty and quick and easy! You just need to cook some chicken and make the peanut sauce which consists of a base of red curry paste, peanut butter and coconut milk. The peanut sauce is seasoned with the perfect balance of sweet, salty, tart and spicy with the toasted palm sugar, fish sauce, lime juice and chili sauce! I like to add veggies like red peppers and peas to this thai peanut chicken skillet and serving it over a bed of rice, quinoa, pasta, etc. makes for a perfect 30 minute, one-pan weeknight meal!

Without veggies!

Prep Time:10 minutes Cook Time:20 minutes Total Time:20 minutes Servings: 4

A quick and easy, one-pan Thai peanut chicken dish that is just packed with flavour!

ingredients

1 tablespoon oil
4 (6 ounce) skinless and boneless chicken breasts, pounded thin
1 red pepper, sliced
1 tablespoon red curry paste
1 (14 ounce) can coconut milk
1/4 cup peanut butter
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons palm sugar (or brown sugar)
1 tablespoon chili sauce such as sriracha (or to taste)
1 cup peas
2 tablespoon cilantro, chopped

directions

Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
Add the pepper to the pan and saute for 2 minutes.
Add the red curry paste to the pan and saute until fragrant, about a minute.
Add the coconut milk. peanut butter, fish sauce, lime juice, sugar and chili sauce and cook, stirring, until the peanut butter has melted.
Add the chicken, peas and cilantro, remove from heat and enjoy!

Option: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce in step 8 and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta).
Option: Marinate the chicken, chicken satay style, for even more flavour!

Nutrition Facts: Calories 637, Fat 38.6g (Saturated 23.5g, Trans 0g), Cholesterol 130mg, Sodium 1507mg, Carbs 24g (Fiber 6.1g, Sugars 13.3g), Protein 61.4g

Nutrition by:

Yum

Comments

Vivian | stayaliveandcooking says
April 8, 2016 at 12:31 pm
Oof, love the peanut in there! This sounds delicious, you've totally made me obsessed too.
Maria says
April 8, 2016 at 6:34 pm
Were big fans of Thai food in our house!
Heather Christo says
April 8, 2016 at 8:32 pm
yes to everything about this.
LuisaCA says
April 8, 2016 at 8:48 pm
Another one to try. Looks so colorful, party on a plate!
LuisaCA says
April 8, 2016 at 8:51 pm
BTW every one of your recipes I've tried I've loved and made Multiple times. Special favorites are the Hungarian Mushroom soup (I leave out the milk product for my daughter who is highly Lactose intolerant, and it is still great. Also made the Beef Barbacoa many times. So many times thank you !
bambi says
April 8, 2016 at 10:09 pm
Going to make with grated Cauliflower for my husband he leans to a Keto diet. Protein and fat very low carb's. He will love this.
S Dimitrov says
April 8, 2016 at 11:34 pm
Served over rice?
A SPICY PERSPECTIVE says
April 9, 2016 at 12:15 am
I absolutely love this chicken saute recipe! I have a weakness for thai peanut!
kevin says
April 11, 2016 at 6:11 pm
bambi: Cauliflower rice would be perfect!
kevin says
April 11, 2016 at 6:11 pm
S Dimitrov: Yes, you can serve it over rice or pasta, quinoa, etc.
Marie Dunne says
January 7, 2017 at 8:18 pm
Made this today and absolutely loved,loved,loved it. Having just embarked on a reduced card diet plan, I was prepared for boring food but not now I've found your website. Served this with cauliflower rice, hubby even asked for more. Love everything about your website and am becoming a regular diner there.
kevin says
January 8, 2017 at 2:23 pm
Marie Dunne: I'm glad that you enjoyed it!