Thai Peanut Chicken
Ingredients
The Chicken and Vegetables
-
1 1/4
pound
chicken breast, cut into 2 inch pieces
-
1
tablespoon
vegetable oil
-
to taste
salt and pepper
-
1
cup
thinly sliced carrots
-
4
pieces
baby bok choy, cut into quarters
The Peanut Sauce
-
2
teaspoons
minced fresh ginger
-
½
teaspoon
minced fresh garlic
-
⅓
cup
creamy peanut butter
-
2
teaspoons
fresh lime juice
-
1
teaspoon
packed brown sugar
-
2
tablespoons
soy sauce
-
¼
teaspoon
crushed red pepper flakes
-
¼
cup
chopped salted peanuts
For Serving
-
to taste
steamed rice (optional)
Instructions
- Heat 1 teaspoon of oil in a pan over medium-high heat and cook the carrots for 1-2 minutes.
- Add 2 tablespoons of water to the carrots and cook for 4-6 minutes until softened.
- Add the bok choy to the pan and cook for an additional 3-4 minutes until all vegetables are cooked through.
- Season the vegetables with salt and pepper, then transfer to a plate and cover.
- Wipe out the pan and heat the remaining oil over high heat.
- Season the chicken and add it to the pan, cooking for 7-8 minutes until browned and cooked through.
- While the chicken cooks, make the peanut sauce by blending ginger, garlic, peanut butter, lime juice, brown sugar, soy sauce, red pepper flakes, and 2 tablespoons of water in a food processor until smooth.
- Return the cooked vegetables to the pan with the chicken and heat through for 1-2 minutes.
- Drizzle the peanut sauce over the chicken and vegetables, top with chopped peanuts, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
403
Total fat
22g
Total carbohydrates
12g
Total protein
39g
Sodium
866mg
Cholesterol
90mg
You might also like