Spicy Thai Peanut Chicken
simple weeknight spicy thai peanut chicken with red peppers and rice
servings: 4
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breast
- 2 tbsp cornstarch
- kosher salt
- vegetable oil
- 1 shallot, thinly sliced
- 2 red bell peppers, cored + thinly sliced
- 2-inch piece lemongrass
- 1 red fresno chile pepper, thinly sliced
- 6 garlic cloves, minced
- 1 tbsp minced fresh ginger
- ½ tsp red pepper flakes (plus more for topping)
- ½ cup creamy peanut butter
- 1 (13.5 fl oz) can coconut milk
- ¾ cup chicken stock
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 lime, juiced (plus lime wedges for serving)
- rice, for serving
- ½ cup toasted peanuts, chopped
- 4 scallions, thinly sliced
- 1 small handful cilantro leaves
Instructions
- Cut the chicken into approximately 1” pieces. Add to a bowl and toss well with the cornstarch and a generous pinch of salt.
- Heat a 12” cast-iron skillet over medium-high heat. Add enough oil to just coat the bottom. Once hot, add the chicken. Cook the chicken for 2-3 minutes per side, until browned. Transfer the chicken to a plate.
- Lower the heat to medium. Add the shallots and red peppers, plus a little more oil. Season with a pinch of salt. Sauté for about 8 minutes until browned and tender, stirring often.
- Bruise the lemongrass with the back of your knife and add it to the skillet, along with the fresno chile, garlic, ginger, and red pepper flakes. Cook for another minute or so.
- Stir in the peanut butter, coconut milk, and chicken stock. Mix well and bring to a simmer. Add the chicken back to the skillet. Simmer on low heat for 10 minutes, or until the chicken is cooked through.
- Stir in the soy sauce, fish sauce, honey, and lime juice. Simmer for another 2 minutes. Taste the sauce and season more if desired (you could use more salt, soy sauce, or fish sauce).
- Serve the peanut chicken over rice. Top with the peanuts, scallions, cilantro leaves, and more red pepper flakes (if desired). Serve the lime wedges alongside to squeeze over top.