Uko bateka Inkoko itekeshejwe Ubunyobwa | Peanut Chicken | Ep 1

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has less saturated fat, while sunflower seed butter is nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: whole milk

Light coconut milk reduces calories, while whole milk is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

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

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup has a lower glycemic index, while maple syrup is a common substitute.

Marinate chicken thighs in a mixture of soy sauce, lime juice, garlic, and ginger for at least 30 minutes.

Heat vegetable oil in a skillet over medium heat until shimmering.

Add marinated chicken thighs to the skillet and cook until browned, about 5-7 minutes per side.

Remove chicken from the skillet and set aside.

In the same skillet, add coconut milk, peanut butter, honey, and sesame oil.

Stir until the sauce is smooth and heated through, about 3-4 minutes.

Return the chicken to the skillet and coat with the peanut sauce.

Simmer for an additional 5 minutes to heat the chicken through.

Serve the chicken topped with chopped green onions and cilantro, garnished with red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens