Peanut Chicken Thai Style (Printable Version)
Juicy chicken smothered in nutty sauce, paired with rice or on sticks. Tasty and quick to whip up.
# What You'll Need:
→ Peanut Sauce
01 -
½ cup smooth peanut butter
02 -
1 cup thick coconut milk (canned, well-mixed)
03 -
2 tablespoons squeezed lime juice (about 1 average lime)
04 -
2 tablespoons fish sauce or soy sauce
05 -
1 ½ packed tablespoons dark brown sugar
06 -
1 teaspoon powdered ginger
07 -
1 tablespoon crushed fresh garlic (roughly 3 big cloves)
08 -
½ teaspoon red pepper flakes (add more if you like it spicy)
→ Chicken
09 -
2 pounds chicken thighs, boneless and skinless (diced into small chunks)
→ Serving Suggestions (Optional)
10 -
Fresh lime pieces (for squeezing)
11 -
Whole or crushed peanuts (as topping)
12 -
Sliced green onions (as topping)
13 -
Fresh cilantro, chopped (as topping)
14 -
Cooked white or brown rice
15 -
1 cup ready peanut sauce
# Step-by-Step Guide:
01 -
In a medium bowl, stir together ½ cup smooth peanut butter, 1 cup thick coconut milk, 2 tablespoons squeezed lime juice, 2 tablespoons fish sauce or soy sauce, 1 ½ packed tablespoons dark brown sugar, 1 teaspoon powdered ginger, 1 tablespoon crushed fresh garlic, and ½ teaspoon red pepper flakes until everything's well blended.
02 -
Put 1 cup of your peanut sauce mix into a small bowl. Cover it up and pop it in the fridge. You'll use the leftover sauce for soaking the chicken.
03 -
Drop your chicken chunks into a big baking dish. Pour your leftover peanut sauce on top and mix it all around. Wrap with plastic and stick it in the fridge for at least 1 hour but no more than 8 hours. Give it a stir halfway through.
04 -
Take out your soaked chicken and put it on skewers if you want. Lay the skewers on a lightly greased baking sheet, or just put the chicken bits on a wire rack over a baking sheet.
05 -
Turn your broiler up high. Stick the chicken under it and let it cook for 6 minutes, or until it hits 160° Fahrenheit inside. Let it sit for 5 minutes before you eat it.
06 -
Heat up your grill to medium-high, about 375° to 450° Fahrenheit. Lightly spray the grill with cooking spray. Put chicken skewers away from direct flames and shut the lid. Cook for 6 minutes on each side or until the chicken reaches 160° Fahrenheit inside. Let it rest for 5 minutes before eating.
07 -
Put your rested chicken on plates. Serve with hot rice, your saved peanut sauce, and lime pieces. If you want, sprinkle with peanuts, green onions, and cilantro.
# Additional Notes:
01 -
Wooden skewers need a good 30-minute soak in water before use so they don't catch fire.
02 -
You can dish out skewers to each person or just put them all on one big plate and let everyone grab their own.