Do you ever base your dinner decisions on whatever is in your pantry or your fridge? I had been staring at a bottle of peanuts for weeks and was determined to figure out a way to use them in a chicken recipe. But I also wanted something that was relatively light and summery – nothing fried or with a heavy sauce. I was excited to find a recipe online, and though I modified it significantly, I was thrilled with the results. I served it with jasmine rice and steamed sugar snap peas and used the sauce from the wok to flavor my rice – no extra soy sauce needed.
This Thai chicken dish definitely passed the family taste test, too. Several family members asked for seconds!
- 3 pounds boneless, skinless chicken, cut into bite-sized chunks
- 1 Tablespoon vegetable oil
- 6 cloves garlic, crushed
- 2 teaspoons ginger
- 3 Tablespoons peanut butter
- ⅓ cup soy sauce
- 2-3 Tablespoons fish sauce
- 1 teaspoon curry
- 2 teaspoons brown sugar
- ¼ cup Thai red curry sauce
- 14 ounce can coconut milk
- 14 ounce can chicken broth
- ½ cup peanuts
- Heat oil in wok; add chicken and cook, stirring often, until browned. Remove chicken from the wok and set aside.
- Add the garlic and ginger to the wok; stir fry briefly and then add peanut butter, soy sauce, fish sauce, brown sugar, curry and Thai red curry sauce.
- Stir sauces until peanut butter is melted and ingredients are fully mixed.
- Add the coconut milk and chicken stock to the sauce and stir to combine.
- Add chicken back to the wok, lower heat and simmer for 10-15 minutes, or until the sauce has thickened slightly.
- Add soy sauce or curry/curry sauce to taste.
- Excellent served with jasmine rice and sugar snap peas.
Note: I found a jar of Thai red curry sauce at Trader Joe’s and didn’t even use half of the jar, although next time I think I’ll add a little bit more of the sauce to the chicken during the simmering stage.
The chicken and sauce had a very light flavor – not too peanuty or fishy. This dish is very mild on the spicy scale.
The original recipe can be found here, but like I mentioned I modified it quite a bit.
© 2013, Lolli. All rights reserved.