Thai Coconut Peanut Chicken

Name: Thai Coconut Peanut Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 1 (12 ounce) box angel hair pasta, cooked and drained; 1 1 cup creamy peanut butter; 1 1 (13.5 oz) can light coconut milk (about 1 1/2 cups); 1/2 1/2 cup low-sodium chicken broth; 2 2 tablespoons low-sodium soy sauce; 2 2 tablespoons brown sugar; 2 2 teaspoons garlic, minced; 2 2 teaspoons ground cumin; 2 2 teaspoons curry powder; Salt, to taste; cayenne pepper, to taste; 1-2 1-2 tablespoon sesame oil, to taste; 4 4 (4 ounce) boneless skinless chicken breasts, raw, cut into chunks; 1 1 bunch green onions, sliced (about 1 cup); 1 1 cup carrot, shredded; juice of 1 lime or 1 lemon; chopped peanuts, garnish

User Reviews

4.1

93 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 servings
Course
Main Course
Cuisine
Thai

Thai Coconut Peanut Chicken

Farrah Morgan

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This Thai Coconut Peanut Chicken is a Thai inspired chicken dish served over pasta.

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Ingredients

Servings

1 1 (12 ounce) box angel hair pasta, cooked and drained

Peanut Sauce:

1 1 cup creamy peanut butter
1 1 (13.5 oz) can light coconut milk (about 1 1/2 cups)
1/2 1/2 cup low-sodium chicken broth
2 2 tablespoons low-sodium soy sauce
2 2 tablespoons brown sugar
2 2 teaspoons garlic, minced
2 2 teaspoons ground cumin
2 2 teaspoons curry powder
Salt, to taste
cayenne pepper, to taste

For the chicken:

1-2 1-2 tablespoon sesame oil, to taste
4 4 (4 ounce) boneless skinless chicken breasts, raw, cut into chunks
1 1 bunch green onions, sliced (about 1 cup)
1 1 cup carrot, shredded
juice of 1 lime or 1 lemon
chopped peanuts, garnish

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Instructions

Cook pasta according to package directions.
For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
Remove from heat and cover, if will continue to thicken off the heat.
To prepare the chicken: Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are tender and the chicken is fully cooked, adding even more lime juice as needed for moisture.
Pour some of the peanut sauce over the chicken in the pan and toss to coat (about 1/2 -1 cup).
Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.