Shortcut Thai chicken


  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 to 6 servings
*PLUS Cooking time: 18 minutes


  • 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


  • 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.