Thai Coconut Peanut Chicken Recipe

Name: Thai Coconut Peanut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peanut Sauce (one whole batch); 1 cup creamy peanut butter; 1 1/2 cups light coconut milk; 2 tablespoons low sodium soy sauce; 2 tablespoons brown sugar (brown sugar splenda is fine); 2 teaspoons garlic, minced (prebottled, or about 4-6 fresh cloves, minced); salt, to taste; cayenne pepper, to taste; 1/4 - 1/2 cup low sodium chicken broth; 2 teaspoons ground cumin; 2 teaspoons curry powder (I prefer hot, but mild is fine too); For the chicken; 4 (4 ounce) boneless skinless chicken breasts, cut into chunks; 2 bunches green onions, chopped; 1 cup carrot, shredded; 1 limes or 1 lemon, juice of; 1 (8 -10 ounce) box angel hair pasta, cooked and drained; 1 -2 tablespoon sesame oil, to taste (or peanut oil is fine); chopped peanuts, garnish (optional)

Servings: persons

Peanut Sauce (one whole batch)
1 cup creamy peanut butter
1 1/2 cups light coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar (brown sugar splenda is fine)
2 teaspoons garlic, minced (prebottled, or about 4-6 fresh cloves, minced)
salt, to taste
cayenne pepper, to taste
1/4 - 1/2 cup low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons curry powder (I prefer hot, but mild is fine too)
For the chicken
4 (4 ounce) boneless skinless chicken breasts, cut into chunks
2 bunches green onions, chopped
1 cup carrot, shredded
1 limes or 1 lemon, juice of
1 (8 -10 ounce) box angel hair pasta, cooked and drained
1 -2 tablespoon sesame oil, to taste (or peanut oil is fine)
chopped peanuts, garnish (optional)

1
For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
2
Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
3
Remove from heat and cover, if will continue to thicken off the heat.
4
To prepare the chicken:
5
Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
6
While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
7
Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
8
Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
9
Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
10
Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
11
Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
12
You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.

995

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Peanut Sauce (one whole batch), 1 cup creamy peanut butter, 1 1/2 cups light coconut milk, 2 tablespoons low sodium soy sauce, and more.

Yes, Thai Coconut 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.

That's it — enjoy your meal!

Thai Coconut Peanut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions