Jerri's Thai Coconut Peanut Chicken


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"This delicious recipe is Jerri Margaret's favorite!"

Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe found on The Girl Who Ate Everything is very close to the way that Jerri Margaret makes hers.


Ingredients You'll Need

Peanut Sauce:
1 cup creamy peanut butter
1 can light coconut milk (13.5 oz or about 1 1/2 cups)
1/2 cup low-sodium chicken broth
2 Tbsp (low-sodium) soy sauce
2 Tbsp brown sugar
2 tsp garlic, minced
2 tsp ground cumin
2 tsp curry powder
salt, to taste
cayenne pepper, to taste

1 cup creamy peanut butter
1 can light coconut milk (13.5 oz or about 1 1/2 cups)
1/2 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
2 teaspoons garlic, minced
2 teaspoons ground cumin
2 teaspoons curry powder
salt, to taste
cayenne pepper, to taste

1 cup creamy peanut butter
1 can light coconut milk (13.5 oz or about 1 1/2 cups)
1/2 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
2 teaspoons garlic, minced
2 teaspoons ground cumin
2 teaspoons curry powder
salt, to taste
cayenne pepper, to taste

Chicken:
1-2 tablespoon sesame oil, to taste
4 boneless skinless chicken breasts, raw, cut into chunks (4 oz)
1 bunch green onions, sliced (about 1 cup)
1 cup carrot, shredded
juice of 1 lime or 1 lemon
chopped peanuts, garnish

1 box angel hair pasta, cooked and drained (12 ounce)


Directions

For 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).


Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.


Remove from heat and cover, if will continue to thicken off the heat.


To prepare the chicken: Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.


While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.


Set 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 tender and the chicken is fully cooked, adding even more lime juice as needed for moisture.


Pour some of the peanut sauce over the chicken in the pan and toss to coat (about 1/2 -1 cup).


Portion 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).


Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.


Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.


Questions, Comments & Reviews



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