Shortcut Thai chicken
11
- Prep Time5 min
- Total Time5 min
- Makes4 to 6 servings
Ingredients
6 skinless, boneless chicken breasts, or 12 skinless, boneless chicken thighs
vegetable oil
400-mL can coconut milk
1/4 cup peanut butter, preferably chunky
2 tbsp hot chili-garlic sauce
1/2 tsp salt
4 green onions
chopped cilantro, optional
Instructions
Trim any fat from chicken. Lightly coat a large, non-stick frying pan with oil and set over medium-high heat. When hot, add half of chicken. Cook until golden-tinged, 2 to 3 minutes per side. Remove each piece as it¿s done to a large plate. Repeat with remaining chicken.
While chicken is cooking, in a medium-size bowl, whisk coconut milk with peanut butter, chili-garlic sauce and salt until evenly mixed. Return all of chicken to pan, then pour coconut milk mixture overtop. Bring to a boil, stirring often. Cover and reduce heat to medium-low. Simmer, stirring sauce and turning chicken occasionally, until chicken feels springy when pressed, about 10 to 15 more minutes.
Meanwhile, thinly slice onions diagonally. When chicken is done, sprinkle with onions, then coriander. Delicious over rice noodles or basmati rice. Leftovers will keep well, covered and refrigerated, up to 2 days.
Nutrition (per serving)
Calories 342, Protein 34.5g, Carbohydrates 5.3g, Fat 21g, Fibre 1g, Sodium 350mg.
It may sound gourmet, but this recipe is actually a great throw-together for last-minute entertaining. Using kitchen standbys ? peanut butter and skinless, boneless chicken breasts ? you can create a dazzling dinner without a lot of planning or work.
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