Chicken in Peanut Sauce
User Reviews
4.3
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
64743 kcal
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Course
Main Course
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Cuisine
Asian, International, gluten-free
Chicken in Peanut Sauce
Description
This Chicken in Peanut Sauce recipe starts by gently sautéing minced garlic and grated fresh ginger in vegetable oil to build an aromatic base. Bite-sized pieces of chicken breast are added and cooked until lightly browned and fully done. The sauce is created by blending coconut milk with natural peanut butter until smooth, then infused with soy sauce, brown sugar, and optional sriracha for a sweet-spicy balance. Fresh lime juice provides brightness, while the coconut milk adds creaminess. The dish is served over fluffy jasmine rice, which soaks up the flavorful sauce. Fresh cilantro adds an herbaceous contrast when sprinkled on top.
The method highlights careful layering of flavors, starting with aromatics and pan-seared chicken, then simmering gently to meld complex tastes and creamy texture. This approach yields a balanced and rich peanut sauce that complements the tender chicken pieces without overpowering them.
This recipe is suited for a filling lunch or dinner and can be made ahead and stored for later. Keeping cilantro optional allows adjustment based on preference.
Ingredients
- 2 cloves garlic $0.16
- 2 inches ginger $0.14, fresh
- 1 Tbsp vegetable oil $0.08
- 1 lb. chicken breast $1.99, boneless, skinless
- 1 oz. can coconut milk $2.14
- 1/2 cup peanut butter $0.66, natural
- 1 Tbsp soy sauce $0.10
- 1 Tbsp brown sugar $0.02
- 1/2 tsp sriracha hot sauce $0.02, optional
- 1 lime $0.50
- 1/4 bunch cilantro $0.20, optional
- 4 cups jasmine rice $0.69, cooked
Instructions
- If you don’t have cooked jasmine rice on hand, begin cooking your rice first so it will be ready by the time the chicken and sauce are complete. To begin the sauce, mince the garlic and then peel and grate the ginger into a large skillet or pot. Saute both in the vegetable oil over medium heat for about 2 minutes or until they are soft and fragrant.
- Cut the chicken into small pieces (about one inch across). Add them to your skillet or pot. Saute until lightly browned and cooked through (about 10 minutes).
- Turn the heat down to low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the bottom of the pan. Once the sauce is relatively smooth, add the soy sauce, brown sugar, sriracha, and juice from half of the lime. Stir to combine and heat through (about ten minutes).
- Pull the cilantro leaves from their stems and roughly chop. Scoop about one cup of jasmine rice into the bottom of each bowl and then top with the chicken and sauce (about 3/4 cup). Sprinkle the fresh cilantro over top and enjoy!
Notes
- Buying chicken breast in bulk or on sale and freezing it helps save costs for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 64743 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 647.43kcal | 32% |
| Carbohydrates | 93.65g | 31% |
| Protein | 39.78g | 80% |
| Fat | 27.2g | 42% |
| Sodium | 991.13mg | 41% |
| Fiber | 4.6g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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