Spicy Thai Peanut Chicken
a rich and flavorful Thai-inspired peanut chicken made with tender chicken, red & fresno peppers, garlic, ginger, lemongrass, and coconut milk, finished with fresh herbs, crunchy peanuts, and lime
servings: 4
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breast
- 2 tbsp cornstarch
- ½ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- ½ tsp red pepper flakes
- 1 (13.5 fl oz) can coconut milk
- ¾ cup chicken stock
- 2 red bell peppers, cored + thinly sliced
- 1 shallot, thinly sliced
- 1 red fresno chile pepper, finely diced
- 6 garlic cloves, minced
- 1 tbsp minced fresh ginger
- 1 (4-inch) piece of lemongrass, smashed with the back of a knife
- 2 limes
- cooked jasmine rice, for serving
- ½ cup toasted peanuts, chopped
- 4 scallions, thinly sliced
- 1 handful cilantro leaves
- kosher salt
- neutral oil
Instructions
- Cut the chicken into 1” pieces. Add the chicken, corn starch, and a good pinch of salt to a bowl. Toss to coat.
- Add the peanut butter, soy sauce, fish sauce, honey, and red pepper flakes to a mixing bowl. Whisk to combine. Slowly whisk in the coconut milk and chicken stock. Set aside.
- Heat a 12” skillet over medium-high heat. Add enough oil to coat the bottom. Once hot, add half of the chicken. Cook for 2-3 minutes per side until browned. Transfer the chicken to a plate. Repeat with the remaining half.
- Lower the heat to medium and add a little more oil to the skillet. Add the red peppers. Season with a pinch of salt. Sauté for about 6 minutes until browned and tender, stirring often.
- Stir in the shallot, fresno pepper, garlic, ginger, and piece of lemongrass. Cook for another 2 minutes or so.
- Pour in the sauce mixture and stir well to combine. Bring to a simmer. Add the chicken back to the skillet. Simmer on medium-low heat for 10 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in the juice of 1 lime. Simmer for another 2 minutes. Taste the sauce and season more if desired (you could use more salt, soy sauce, or fish sauce). Remove the lemongrass.
- Serve the peanut chicken over rice. Top with the peanuts, scallions, cilantro leaves, and more red pepper flakes if desired. Use the remaining lime to squeeze lime juice onto the dish.