Thai Peanut Chicken Recipe

Name: Thai Peanut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can light unsweetened coconut milk; 1/4 cup creamy peanut butter; 1/3 cup chicken broth; 2 tablespoons soy sauce; 2 tablespoons seasoned rice vinegar; 1 tablespoon packed brown sugar; 1 tablespoon toasted sesame oil; 2 teaspoons red curry paste; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 1/4 teaspoon cayenne pepper; 1/2 cup all purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 -6 chicken legs or 4 -6 chicken thighs, optional remove skin; 2 tablespoons vegetable oil; 2 tablespoons fresh cilantro, snipped; hot cooked rice, for serving

Servings: persons

1 (14 ounce) can light unsweetened coconut milk
1/4 cup creamy peanut butter
1/3 cup chicken broth
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon packed brown sugar
1 tablespoon toasted sesame oil
2 teaspoons red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 -6 chicken legs or 4 -6 chicken thighs, optional remove skin
2 tablespoons vegetable oil
2 tablespoons fresh cilantro, snipped
hot cooked rice, for serving

1
In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne. Bring to just boiling over medium-high heat; reduce heat. Simmer, uncovered for 15 minutes, stirring occasionally.
2
Preheat oven to 300 degrees F. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken pieces, one at a time, shaking bag to coat.
3
In a large skillet, brown chicken, half at a time, in hot oil, turning occasionally. Transfer chicken to an ungreased 2 quart rectangular baking dish.
4
Pour peanut butter mixture over chicken. Cover loosely with foil.
5
Bake for 1 hour, occasionally spooning sauce or turning chicken pieces.
6
Bake uncovered for 20-30 minutes more, until chicken is very tender. Serve over hot cooked rice, spooning sauce and sprinkle with fresh cilantro.

491

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 (14 ounce) can light unsweetened coconut milk, 1/4 cup creamy peanut butter, 1/3 cup chicken broth, 2 tablespoons soy sauce, and more.

Yes, Thai 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.

Thai Peanut Chicken

How did you like this recipe?

Frequently Asked Questions