Chicken with Peanut Sauce

The first time I made Chicken with Peanut Sauce, it transported me straight to a bustling street market, the air filled with the intoxicating aroma of spices and sizzling meat. I remember gathering my friends for a cozy dinner, and we were all eager to dive into something that felt both comforting and exotic. As I prepared it, the sound of the chicken sizzling in the pan blended with laughter and chatter, creating an ambiance that felt just right. The rich, creamy peanut sauce enveloped each piece of chicken, creating a dish that was not just a meal, but an experience. Every bite was a delightful journey, and I knew this dish would become a staple in our gatherings. With its balance of bold flavors and simplicity, Chicken with Peanut Sauce quickly became a favorite, inviting everyone to gather around the table. It’s the perfect weeknight dinner that makes you feel like a culinary hero without the frantic rush!

Recipe Ingredients for Chicken with Peanut Sauce

When it comes to making Chicken with Peanut Sauce, the choice of ingredients plays a vital role in achieving that perfect blend of flavors. Each component complements the others, resulting in a delightful dish that you’ll want to make over and over. The star of the show is undoubtedly the creamy peanut butter, which adds richness and depth. Fresh herbs like cilantro bring brightness and freshness, while ginger and garlic infuse the dish with warmth and intensity. Together, these ingredients create a harmonious balance that makes this dish truly special.

• 4 boneless, skinless chicken breasts: Trimmed and cut for even cooking, these are the foundation of our dish.
• 2 T minced ginger: This aromatic adds warmth and a hint of spice.
• 1 T minced garlic: For that unmistakable flavor that pairs beautifully with chicken.
• 1/2 cup smooth natural peanut butter: The creamy base that gives the sauce its signature richness.
• 1/4 cup rice vinegar: Adds a tangy zip that brightens the dish.
• 3 T soy sauce: A savory element that enhances all the other flavors.
• 2 T Monkfruit Sweetener: Provides a touch of sweetness that balances the flavors.
• 2 tsp. red Thai Curry Paste: Adds a depth of flavor and just the right amount of heat.
• fresh ground black pepper: To taste, enhances the overall flavor profile.
• about 2 T peanut oil: For cooking the chicken, this oil brings out the nutty flavor.
• one 13.5 oz. can unsweetened coconut milk: Adds creaminess and depth to the sauce.
• 4 T finely chopped cilantro: For garnish and added freshness.

Chicken with Peanut Sauce Instructions

Cooking Chicken with Peanut Sauce is a straightforward process that fills your kitchen with mouthwatering aromas. Follow these steps for a delicious outcome!

1. Begin by trimming the chicken breasts, ensuring to cut off any visible fat or ragged pieces. Slice each breast in half lengthwise so that all pieces are roughly the same size; this helps them cook evenly.
2. Next, heat about 2 tablespoons of peanut oil in a large, heavy frying pan over medium heat. Once the oil is shimmering, season the chicken pieces generously with fresh ground black pepper.
3. Add the seasoned chicken to the pan and cook for about 5 minutes on one side. Once browned, flip them over and cook for an additional 4 to 5 minutes on the other side, until they’re nicely browned and cooked through.
4. To ensure the chicken reaches a safe temperature, use an instant-read meat thermometer. The internal temperature should be 165F/75C.
5. While the chicken is cooking, prepare the sauce by adding the minced ginger, minced garlic, peanut butter, rice vinegar, soy sauce, Monkfruit Sweetener, and red Thai curry paste to a food processor.
6. Blend the ingredients together until smooth, then taste and adjust the seasoning if necessary, perhaps adding a little more curry paste for extra heat.
7. Once the chicken is cooked, remove it from the pan and cover it with foil to keep warm.
8. Lower the heat and pour in the can of unsweetened coconut milk, scraping the bottom of the pan to release any browned bits for additional flavor.
9. Stir in the previously blended curry and peanut mixture, allowing it to simmer for 2 to 3 minutes until heated through.
10. Return the chicken to the pan, adding any juices that accumulated on the plate to the sauce, and let it simmer for an additional minute.
11. Finally, turn off the heat and stir in most of the chopped cilantro, reserving a bit for garnish. Serve the chicken hot, drizzling the peanut sauce generously over the top.

Tips and Variations

There are so many ways to enjoy Chicken with Peanut Sauce. Here are some tips to enhance your experience:

• Storage: Allow any leftovers to cool completely, then transfer them to an airtight container. They’ll last in the fridge for up to 3 days.
• Freezing: You can freeze this dish in portions. Just be sure to let it cool completely before placing it in freezer-safe containers.
• Pairing: Serve with jasmine rice or steamed broccoli for a complete meal.
• Make it vegetarian: Substitute the chicken for firm tofu or tempeh for a tasty plant-based option.
• Experiment with nuts: Add crushed peanuts on top for an extra crunch and nutty flavor.

What to Pair With Chicken with Peanut Sauce

When serving Chicken with Peanut Sauce, consider these delightful options:

• Jasmine Rice: The fragrant rice serves as a neutral base that balances the bold flavors of the dish.
• Steamed Vegetables: Broccoli, snap peas, or bok choy add color and nutrients to your plate.
• Fresh Salad: A light cucumber salad with a tangy dressing can provide a refreshing contrast.
• Spring Rolls: Pair with fresh or fried spring rolls for a delightful appetizer.
• Coconut Rice: For an extra touch of tropical flavor, try serving with coconut-infused rice.
• Occasions: This dish is perfect for family dinners, casual gatherings, or even a potluck.

FAQ

Conclusion

In summary, Chicken with Peanut Sauce is a dish that beautifully combines the richness of peanut butter with the tenderness of chicken. It’s a satisfying meal that feels both comforting and exotic. I encourage you to give this recipe a try! It’s perfect for weeknight dinners, special gatherings, or even meal prep. Gather your ingredients and enjoy this delicious dish tonight!

Chicken with Peanut Sauce

The ultimate comfort food: Chicken with Peanut Sauce. Rich, creamy, and bursting with flavor, this dish is a quick and easy weeknight dinner that everyone will love. Make it tonight!

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Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces boneless, skinless chicken breasts trimmed and cut in half lengthwise
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1/2 cup smooth natural peanut butter at room temperature
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons Monkfruit Sweetener or sweetener of your choice
• 2 teaspoons red Thai Curry Paste
• to taste fresh ground black pepper
• about 2 tablespoons peanut oil depends on your pan
• 13.5 oz unsweetened coconut milk
• 4 tablespoons finely chopped cilantro plus more for garnish if desired

Equipment

• Saucepan
• Skillet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Food Processor
• Frying Pan

Method

 

1. Trim the chicken breasts, cutting off any visible fat or ragged pieces. Cut each chicken breast in half lengthwise, trying to make two pieces that are the same size.
2. Heat the peanut oil in a large heavy frying pan. Season the chicken with fresh ground black pepper, then add chicken pieces to the pan and cook over medium heat until chicken is nicely browned, about 5 minutes on the first side and 4-5 minutes more on the second side.
3. For best results, turn the chicken when it's browned and use an Instant Read Meat Thermometer to tell when the chicken has reached the safe temperature of 165F/75C.
4. While the chicken cooks, combine ginger, garlic, peanut butter, rice vinegar, soy sauce, sweetener, and red Thai Curry Paste in a food processor.
5. Buzz those ingredients together and then taste to see if you want a bit more curry paste.
6. When the chicken is nicely browned and has reached 165F/75C, remove chicken to a plate and cover with foil to keep it warm.
7. Reduce heat to low and add the coconut milk, scraping the pan to get off any browned bits.
8. Stir in curry paste/peanut butter mixture and simmer until it's hot, about 2-3 minutes.
9. Uncover chicken and stir any juices that have accumulated on the plate into the sauce and simmer another minute or so.
10. Then turn off the heat and stir in most of the chopped cilantro, saving a little to garnish. Serve chicken hot, with the sauce spooned over.

Notes

• Tip 1: Allow any leftovers to cool completely, then transfer them to an airtight container.
• Tip 2: You can freeze this dish in portions. Just be sure to let it cool completely.
• Tip 3: Serve with jasmine rice or steamed broccoli for a complete meal.
• Tip 4: Substitute chicken for firm tofu or tempeh for a tasty plant-based option.
• Tip 5: Add crushed peanuts on top for an extra crunch and nutty flavor.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.