Try this Thai-inspired supper to spice up your weeknight recipe routine.
Recipes by Sarah Godwin | Photographed by Joe Worthem
Salty peanut butter and soy sauce meet creamy coconut milk and honey in a sauce that takes this Peanut Chicken dish over the top.
3-4 chicken breasts
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon butter
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ onion, sliced
2 cloves garlic, minced
½ cup peanut butter
¼ cup soy sauce
1 (13.5-ounce) can coconut milk
2 tablespoons honey
¼ cup water
1 tablespoon fresh lime juice
2 tablespoons rice vinegar
For serving: cooked rice or cauliflower rice;
crushed peanuts; chopped cilantro; sliced
scallions; lime wedges
Dice chicken breasts into 1-inch cubes. In a large bowl, stir together cornstarch, salt, pepper and garlic powder. Add chicken to bowl, and toss to coat. In a large skillet, melt butter over medium heat. In a single layer, brown the chicken, about 3-4 minutes on each side. Remove chicken from skillet, and set aside. Add peppers, onion and garlic to hot skillet. Saute over medium until soft, about 5 minutes. Set aside.
In a medium bowl, whisk together peanut butter, soy sauce, coconut milk, honey, water, lime juice and rice vinegar. Return chicken to skillet with veggies and place over medium heat. Add peanut butter mixture, and reduce heat to low. Simmer, covered, until heated through, about 10 minutes. Spoon chicken mixture over hot rice; top with peanuts, cilantro and scallions; serve with lime.
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