Thai Peanut Chicken
User Reviews
5
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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
4 servings
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Calories
403 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Thai Peanut Chicken
Description
This recipe begins with quickly sautéing thinly sliced carrots until slightly softened, then steaming baby bok choy together with the carrots until tender. The vegetables are seasoned and set aside to keep warm. Chicken breast pieces are cooked in oil until browned and cooked through. Meanwhile, a peanut sauce made from creamy peanut butter, fresh minced ginger and garlic, lime juice, brown sugar, soy sauce, and red pepper flakes is blended until smooth, with water added to adjust consistency.
The cooked chicken and vegetables are combined with the peanut sauce, allowing the flavors to meld in the pan. The peanut sauce is creamy and nutty with a hint of spice and lime brightness. The tender vegetables add freshness and contrast to the rich sauce-coated chicken. Serving this dish with steamed rice makes a filling and flavorful meal.
Ingredients
- 1 1/4 pound chicken breast , cut into 2 inch pieces
- 1 tablespoon vegetable oil
- salt to taste
- black pepper to taste
- 1 cup carrot thinly sliced
- 4 baby bok choy , cut into quarters
- 2 teaspoons ginger fresh, minced
- 1/2 teaspoon garlic minced, fresh
- 1/3 cup peanut butter creamy
- 2 teaspoons lime juice fresh
- 1 teaspoon brown sugar packed
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes crushed
- 1/4 cup peanuts chopped, salted
- rice optional, steamed, for serving
Instructions
- Heat 1 teaspoon of oil in a pan over medium high heat. Add the carrots and cook for 1-2 minutes. Add 2 tablespoons of water and cook, stirring occasionally, for 4-6 minutes until the water has cooked off and carrots have started to soften.
- Add the bok choy to the pan and cook for 3-4 minutes more, until both bok choy and carrots are cooked through. Season the vegetables with salt and pepper to taste, then transfer to a plate and cover.
- Wipe out the pan with a paper towel.
- Heat the remaining 2 teaspoons of oil over high heat. Season the chicken generously and add to the pan. Cook, stirring occasionally, for 7-8 minutes or until chicken is browned and cooked through.
- While the chicken is cooking, make the peanut sauce. Place the ginger, garlic, peanut butter, lime juice, brown sugar, soy sauce, red pepper flakes and 2 tablespoons of water in a food processor; blend until smooth. Add more water to further thin the sauce if desired.
- Return the vegetables to the pan with the chicken and cook until heated through, 1-2 minutes. Drizzle the peanut sauce over the top of the chicken and vegetables. Top with chopped peanuts and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 39g | 78% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 90mg | 30% |
| Sodium | 866mg | 36% |
| Potassium | 856mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 7940IU | 159% |
| Vitamin C | 29.8mg | 33% |
| Calcium | 98mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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