EASY THAI PEANUT CHICKEN

Start by heating the pan.

Add snow peas to the hot pan and stir.

Add red peppers to the pan and stir until vibrant in color, then transfer to a bowl.

Prepare the chicken breasts by removing tendons and cutting them into even pieces.

Add a couple pieces of chicken to the pan, avoiding overcrowding to prevent boiling.

Season the chicken with salt and pepper while browning.

Once the first batch is browned, transfer to a clean bowl and continue with the remaining chicken.

After all chicken is browned, add a little water to the pan to deglaze and scrape up the flavorful bits.

Prepare the peanut sauce by adding 1/2 cup peanut butter, 1/4 cup soy sauce, ground pepper, heaping tablespoons of brown sugar, chopped jalapenos, garlic, shallot, grated ginger, lime zest, and juice of 1 lime into a blender or handheld emulsifier.

Add 1/2 cup coconut milk (or chicken stock or water) to the sauce ingredients and blend until emulsified.

Add the peanut sauce to the pan with the chicken and let it simmer for 4-5 minutes to finish cooking the chicken.

Chop green onions, cilantro, and mint while the chicken simmers.

Add the vegetables back into the pan with the chicken and sauce.

Serve the chicken and sauce over jasmine or basmati rice on a platter, garnished with chopped herbs and crushed peanuts.

Equipment Needed

Spice Level: