A dish that envelops tender chicken in a rich, savory peanut sauce that’s both comforting and bold. This recipe draws inspiration from Thai cuisine, where peanut sauces are a staple, offering a beautiful balance of flavors that is both nutty and tangy.
Ingredients
Scale:
1 ½ pounds Chicken breasts (boneless, skinless)
½ cup Peanut butter (smooth)
¼ cup Soy sauce (or tamari for gluten-free)
½ cup Chicken broth
2 tablespoons Honey
2 tablespoons Lime juice (freshly squeezed)
3 cloves Garlic (minced)
1 tablespoon Ginger (minced)
½ teaspoon Red pepper flakes (optional for spice)
2 tablespoons Vegetable oil
¼ cup Cilantro (for garnish, chopped)
Instructions
Begin by marinating the chicken. In a large bowl, whisk together the peanut butter, soy sauce, chicken broth, honey, lime juice, minced garlic, minced ginger, and red pepper flakes. Ensure the mixture is smooth.
Add the chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor penetration.
In a large skillet, heat the vegetable oil over medium heat. Once hot, remove the chicken from the marinade (reserving the marinade) and add it to the skillet. Cook for about 5-7 minutes on each side until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
Once cooked, remove the chicken from the skillet and set aside. Pour the reserved marinade into the same skillet and bring to a simmer. Let it cook for about 3-5 minutes until slightly thickened.
Slice the chicken and return it to the skillet, tossing to coat in the sauce. Simmer for an additional minute to heat through.
Serve the Creamy Peanut Chicken hot, garnished with chopped cilantro over rice or quinoa for a complete meal.
