Thai Peanut Chicken Recipe | Lazzat | Samina Jalil | Thai Food
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Recipes in this Video
3 recipes
dairy-freegluten-free
Ingredients
- ●1 lb chicken breast, cut into bite-sized pieces
- ●1/2 cup creamy peanut butter
- ●1/4 cup soy sauce
- ●1/4 cup honey
- ●2 tbsp rice vinegar
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1/2 tsp red pepper flakes
- ●1/4 cup water
- ●2 tbsp vegetable oil
- ●1/4 cup chopped green onions
- ●1/4 cup chopped peanuts (for garnish)
Instructions
- 1In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes, and water until smooth.
- 2Heat vegetable oil in a large skillet over medium heat.
- 3Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes.
- 4Pour the peanut sauce over the cooked chicken in the skillet.
- 5Stir to coat the chicken evenly with the sauce and let it simmer for 2-3 minutes.
- 6Remove from heat and stir in chopped green onions.
- 7Serve the Thai peanut chicken over rice or noodles, garnished with chopped peanuts.
Equipment
skilletwhiskmixing bowl
🌶️🌶️🌶️Low
Ingredients
- ●2 cups jasmine rice
- ●2 tablespoons vegetable oil
- ●3 cloves garlic, minced
- ●1 small onion, diced
- ●1 cup mixed vegetables (carrots, peas, corn)
- ●2 eggs, beaten
- ●3 tablespoons soy sauce
- ●1 tablespoon fish sauce
- ●1 tablespoon chili paste
- ●1/2 teaspoon black pepper
- ●2 green onions, chopped
- ●1/4 cup fresh cilantro, chopped
- ●Lime wedges for serving
Instructions
- 1Cook jasmine rice according to package instructions and let it cool.
- 2In a large skillet or wok, heat vegetable oil over medium heat.
- 3Add minced garlic and diced onion, sauté until fragrant and translucent.
- 4Stir in mixed vegetables and cook for 2-3 minutes until tender.
- 5Push the vegetables to one side of the skillet and pour in the beaten eggs, scrambling them until fully cooked.
- 6Combine the rice with the vegetable and egg mixture, stirring well to combine.
- 7Add soy sauce, fish sauce, chili paste, and black pepper, mixing thoroughly.
- 8Cook for an additional 3-5 minutes, allowing the rice to fry slightly and absorb the flavors.
- 9Remove from heat and stir in chopped green onions and cilantro.
- 10Serve hot with lime wedges on the side.
Equipment
large skilletwokspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Medium
Ingredients
- ●8 oz noodles (preferably Chinese egg noodles or spaghetti)
- ●1/4 cup sesame paste (tahini)
- ●2 tbsp soy sauce
- ●2 tbsp rice vinegar
- ●1 tbsp sesame oil
- ●1 tbsp sugar
- ●1/2 tsp garlic, minced
- ●1/2 tsp ginger, minced
- ●1/4 cup green onions, chopped
- ●1/4 cup cucumber, julienned
- ●1 tbsp sesame seeds, toasted
Instructions
- 1Cook the noodles according to package instructions. Drain and rinse under cold water to cool them down.
- 2In a bowl, whisk together the sesame paste, soy sauce, rice vinegar, sesame oil, sugar, garlic, and ginger until smooth.
- 3In a large mixing bowl, combine the cooled noodles with the sauce, tossing to coat evenly.
- 4Add the chopped green onions and julienned cucumber to the noodles and mix well.
- 5Sprinkle the toasted sesame seeds over the top and toss gently to combine.
- 6Taste and adjust seasoning if necessary, adding more soy sauce or vinegar to your liking.
- 7Chill the noodles in the refrigerator for at least 30 minutes before serving for the best flavor.
- 8Serve cold, garnished with additional green onions and sesame seeds if desired.
Equipment
potwhiskmixing bowlcolanderrefrigerator
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