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Thai Peanut Chicken Recipe

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This recipe for Thai Peanut Chicken is from Fowler and Tellinghuisen Family Cookbook, 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 to 2 pounds boneless chicken breast or tenderloin
1 Tbsp. vegetable oil
1 shallot, minced
1 c. chicken broth
3 Tbsp. sweet chili sauce
1 Tbsp. Thai fish sauce
Juice of 1 fresh lime (roughly 2 Tbsp)
3 Tbsp. creamy peanut butter
1/4 c. dry-roasted peanuts, chopped
cilantro, chopped or in sprigs
lime wedges (optional)
Directions:
Directions:
Start cooking rice, especially Thai jasmine rice.

If chicken breasts are very thick, slice in half (or pound) to make them more uniform in thickness. Sprinkle salt and pepper on chicken.

Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add chicken, cooking 6 minutes on each side, or until browned and cooked through. Remove chicken from pan and cover to keep it warm.

Add the remaining tsp. oil to the pan along with the shallots. When the shallots are getting brown and softer, add the chicken broth and heat over high heat until reduced by half. Make sure to scrape up the browned bits in the pan. Now add the chili sauce, fish sauce, peanut butter, and lime juice. Take off heat and stir until mixed.

Serve chicken over rice. Top with sauce, chopped peanuts, and cilantro. Serve with broccoli or other green vegetable. Serves 4-6.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
We probably cook this once a month.

From January 2005 Cooking Light.

 

 

 

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