I have never eaten such a delicious chicken! Thai Peanut Ginger Chicken #timsistastytable

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and has a different flavor profile.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

In a large bowl, take the chicken pieces and add all the marinating ingredients. Mix well and coat the chicken evenly. Cover and set aside to marinate for 1 hour.

Heat oil in a large non-stick pan. Place the marinated chicken pieces in the hot pan in batches and stir fry for about 4-5 minutes on low-medium flame on each side until half cooked and light golden brown.

Remove the chicken and set aside covered.

In the same pan, add minced ginger and sliced onions. Sauté for 5-7 minutes on low-medium flame until light golden brown.

Add sliced capsicum and Thai red chillies to the pan and stir for 2-3 minutes on low-medium flame.

Add cumin powder, coriander powder, and red chilli powder to the pan. Mix well and stir for a minute.

Add chicken stock, coconut milk, honey, peanut butter, and fish sauce. Mix well and bring to a boil.

Add salt to taste and let it simmer for 8-10 minutes on medium flame until thickened, stirring occasionally.

Once thickened, switch off the heat. Arrange the sautéed chicken pieces in a bowl and pour the hot Thai peanut sauce over them. Garnish with freshly chopped coriander and roasted peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens