Asian Peanut Chicken Recipe

Name: Asian Peanut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-ounce) boneless, skinless chicken breasts; 1/2 cup Thai peanut sauce; 1/4 cup less sodium soy sauce; 1 (14-ounce) can Thai coconut milk; 2 teaspoons sugar; 2 tablespoons sesame oil; 2 medium garlic cloves, minced or pressed; 2 tablespoons minced fresh ginger; 6 green onions, thinly sliced on the diagonal (white and pale green part only); 4 teaspoons Thai green curry paste; 1 teaspoon undiluted chicken base or 1 (1 cup) chicken bouillon cube; 1 tablespoon cornstarch mixed with 1 tablespoon cold water; 2 red bell peppers, cut in 1-inch pieces; 1 green bell pepper, cut in 1-inch pieces; 1 serrano chile, minced; 1/3 cup thinly sliced fresh basil; Cooked brown or white rice; Vegetable peeler (to peel ginger)

Servings: persons

4 (8-ounce) boneless, skinless chicken breasts
1/2 cup Thai peanut sauce
1/4 cup less sodium soy sauce
1 (14-ounce) can Thai coconut milk
2 teaspoons sugar
2 tablespoons sesame oil
2 medium garlic cloves, minced or pressed
2 tablespoons minced fresh ginger
6 green onions, thinly sliced on the diagonal (white and pale green part only)
4 teaspoons Thai green curry paste
1 teaspoon undiluted chicken base or 1 (1 cup) chicken bouillon cube
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2 red bell peppers, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 serrano chile, minced
1/3 cup thinly sliced fresh basil
Cooked brown or white rice
Vegetable peeler (to peel ginger)

1
Cut the chicken breasts in bite-size chunks (1 x 1-inch) or strips (1 1/2 x 1 1/2-inch) and set aside.
2
In a small bowl, mix together the peanut sauce, soy sauce, coconut milk and sugar.
3
In a medium saucepan, heat the sesame oil and saute the garlic, ginger, green onions and green curry paste until garlic is fragrant.
4
Add the chicken and chicken base; saute until no pink remains.
5
Add the peanut sauce mixture and stir to coat.
6
Add the cornstarch mixture, whisking to avoid lumps.
7
Heat to boiling and allow sauce to thicken, about 2 minutes.
8
Add the red and green pepper chunks and the serrano chile.
9
Remove from the heat and add the basil.
10
Serve hot over rice.
11
A family dinner winner!
12
Variation: Pork tenderloin (1 1/2 pounds) thinly sliced may be substituted for the chicken.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 (8-ounce) boneless, skinless chicken breasts, 1/2 cup Thai peanut sauce, 1/4 cup less sodium soy sauce, 1 (14-ounce) can Thai coconut milk, and more.

Yes, Asian Peanut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Peanut Chicken

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