This is one of those recipes where, as soon as I saw it, I KNEW I had to make it. It's incredibly easy and quick to prepare, and has all of the great Thai flavors that I love: salty, sweet, sour & spicy!
The sauce is the key - its both peanutty and coconutty, creamy and full of flavor. PERFECT for pouring atop some jasmine rice or even rice noodles. I lucked out when I found this recipe - I already had every single ingredient, so no trips to the grocery store! After about 5 minutes of prep work and 20 minutes of cooking (all in one pot, too!), I was sitting down to dinner.
We also just went from 70° weather yesterday, to upper 30s today, with nonstop drizzling rain, so I needed something warm and comforting - this DEFINITELY fit the bill!
Thai-Style Chicken in Peanut Sauce
adapted from Budget Bytes
1 Tbsp oil
2 cloves garlic, grated
2" knob ginger, peeled & grated
1 lb boneless skinless chicken breast, cut into cubes
1 14oz can coconut milk
1/2 cup natural peanut butter
1 Tbsp brown sugar
1 Tbsp soy sauce
1/2 tsp Sriracha or red curry paste
Juice of 1 lime
1 handful cilantro, chopped
Saute the garlic and ginger in the oil over medium heat for about 2 minutes. Add the chicken and cook until lightly browned and cooked through (about 8-10 minutes).
Reduce the heat to medium-low and add the coconut milk and peanut butter. Stir until smooth, then add the brown sugar, soy sauce, Sriracha/red curry paste and the lime juice. Simmer for about 10 minutes.
Serve over cooked jasmine rice or rice noodles; garnish with cilantro.