1/2 Photos of Thai Coconut Peanut Chicken
This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. This makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. It really depends on how much you like in your finished dish. I usually make the full amount and the next meal I serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). The nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.
My Private Note
Units: US | Metric
Peanut Sauce (one whole batch)
- 1 cup creamy peanut butter
- 1 1/2 cups light coconut milk
- 2 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar (brown sugar splenda is fine)
- 2 teaspoons garlic, minced (prebottled, or about 4-6 fresh cloves, minced)
- salt, to taste
- cayenne pepper, to taste
- 1/4-1/2 cup low sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons curry powder (I prefer hot, but mild is fine too)
For the chicken
- 4 (4 ounce) boneless skinless chicken breasts, cut into chunks
- 2 bunches green onions, chopped
- 1 cup carrot, shredded
- 1 limes or 1 lemon, juice of
- 1 (8 -10 ounce) box angel hair pasta, cooked and drained
- 1 -2 tablespoon sesame oil, to taste (or peanut oil is fine)
- chopped peanuts, garnish (optional)
- 1For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
- 2Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
- 3Remove from heat and cover, if will continue to thicken off the heat.
- 4To prepare the chicken:.
- 5Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
- 6While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
- 7Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
- 8Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
- 9Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
- 10Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
- 11Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
- 12You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.
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Nutritional Facts for Thai Coconut Peanut Chicken
Serving Size: 1 (194 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 411.7
- Calories from Fat 174
- Total Fat 19.4 g
- Saturated Fat 3.8 g
- Cholesterol 32.8 mg
- Sodium 355.6 mg
- Total Carbohydrate 36.5 g
- Dietary Fiber 4.5 g
- Sugars 8.3 g
- Protein 26.2 g
The following items or measurements are not included:
light coconut milk