Thai Coconut Peanut Chicken
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Thai
Thai Coconut Peanut Chicken
Description
This recipe features chicken breast pieces stir-fried with green onion and shredded carrots in sesame oil, then coated with a sauce made from creamy peanut butter, coconut milk, chicken broth, soy sauce, brown sugar, garlic, cumin, curry powder, and spices. The sauce is heated to combine flavors and thicken slightly without boiling.
The final dish is served over cooked angel hair pasta, allowing the rich peanut coconut sauce to evenly coat the noodles and chicken. The addition of lime juice during cooking adds a bright acidity that balances the richness of the peanut and coconut milk. The chopped peanuts garnish adds texture contrast and enhances the peanut flavor.
This dish blends Thai-inspired ingredients and flavors into a comforting meal with tender chicken, mildly sweet and spicy sauce, and crisp-tender vegetables.
Ingredients
- 1 angel hair pasta 12 ounce box, cooked and drained
Peanut Sauce:
- 1 cup peanut butter creamy
- 1 coconut milk can (13.5 oz), light, about 1 1/2 cups
- 1/2 /2 cup chicken broth low-sodium
- 2 tablespoons soy sauce low-sodium
- 2 tablespoons brown sugar
- 2 teaspoons garlic minced
- 2 teaspoons cumin ground
- 2 teaspoons curry powder
- salt to taste
- cayenne pepper to taste
For the chicken:
- 1-2 tablespoon sesame oil to taste
- 4 chicken breast boneless skinless, raw, cut into chunks, 4 ounce
- 1 green onion bunch, sliced, about 1 cup
- 1 cup carrot shredded
- lime juice or lemon juice, juice of 1
- peanut chopped, for garnish
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.
Notes
- The peanut sauce should be heated gently without boiling to maintain a smooth texture.
- Add lime juice gradually during cooking to balance richness and provide moisture.
- Reserve some sliced green onions for garnish to add freshness at serving.
User Reviews
Overall Rating
4.1
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