30-Minute Thai Peanut Chicken
User Reviews
4.7
30 reviews
Excellent
-
Prep Time
14 mins
-
Cook Time
14 mins
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Total Time
29 mins
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Servings
6
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Calories
443 kcal
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Course
Main Course
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Cuisine
Thai
30-Minute Thai Peanut Chicken
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This 30-Minute Thai Peanut Chicken with super tender chicken, healthy veggies and a silky smooth Asian peanut sauce comes together in less time than you can order takeout!
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Ingredients
For the chicken:
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1 egg white from medium or large egg
- 1 tablespoon corn starch
- 1 tablespoon rice vinegar
For the veggies and sauce:
- 2 tablespoons coconut oil divided
- 1 medium bunch broccolini
- 1 medium red onion peeled, halved and sliced about ¼-inch thick
- 1-2 tablespoon red curry paste
- ⅔ cup peanut butter
- 2 tablespoons brown sugar
- 1 ½ tablespoons finely chopped fresh ginger or ginger paste
- 2 cloves garlic minced
- 1 ½ teaspoons Turmeric
- ½ medium red onion finely chopped
- 14 ounce Can coconut milk I use light
- 2 cups chicken broth
- ¼ cup low sodium soy sauce
To finish:
- chopped peanuts for garnish
- Fresh lime wedges
- cilantro mint, Thai basil, for garnish, if desired
- sesame seeds if desired for garnish (I use black and white)
Instructions
For the chicken:
- Cut chicken into small, bite-size pieces. Combine egg white, corn starch and rice vinegar in a medium-size bowl and whisk with a fork until well combined. Add chicken and stir well to coat. Refrigerate for 20 minutes while preparing the veggies and sauce.
For the veggies and sauce:
- Thinly slice broccolini stems on an angle. Cut any large florets into smaller pieces.
- Heat 1 tablespoon coconut oil in a medium-large Dutch oven or pot over medium heat. Add the broccolini and stir for 1 minute. Add the sliced red onion and a generous pinch of salt (about ¼ teaspoon) and cook, stirring frequently, for 1 more minute. Remove veggies to a bowl and set aside.
- Heat remaining 1 tablespoon of coconut oil in the same pot. Add red curry paste, peanut butter, brown sugar, ginger, garlic, turmeric and chopped red onion. Cook for 2 minutes stirring frequently.
- Slowly add the coconut milk while stirring. When smooth, add the chicken stock and soy sauce and bring it to a boil. Reduce to a simmer, stirring occasionally, and cook, uncovered for 10 minutes.
- Add the chicken along with the marinade and return to a boil. Cook for 5 minutes then turn off the heat and cover for another 5 minutes. Add the broccolini and red onion (reserve a few pieces of broccolini and a few red onion slices for garnish, if desired) and stir gently.
To finish:
- Serve with white, brown or black rice or Asian noodles and lime wedges. Garnish with chopped or halved peanuts, sesame seeds and fresh Thai basil, regular basil, cilantro and/or mint.
Notes
- See Café Tips for more detailed instructions and tips.
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
18g
(6%)
Protein
33g
(66%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Cholesterol
73mg
(24%)
Sodium
970mg
(40%)
Potassium
756mg
(22%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
428IU
(9%)
Vitamin C
9mg
(10%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 33g | 66% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 73mg | 24% |
| Sodium | 970mg | 40% |
| Potassium | 756mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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