Peanut Chicken Thai Style (Printable Version)
# What You'll Need:
→ Peanut Sauce
01 -
½ cup smooth peanut butter
02 -
1 cup thick coconut milk (canned, well-mixed)
03 -
2 tablespoons squeezed lime juice (about 1 medium lime)
04 -
2 tablespoons fish sauce or soy sauce
05 -
1 ½ packed tablespoons dark brown sugar
06 -
1 teaspoon powdered ginger
07 -
1 tablespoon crushed fresh garlic (roughly 3 big cloves)
08 -
½ teaspoon red pepper flakes (add more if you like it spicy)
→ Chicken
09 -
2 pounds chicken thighs, boneless and skinless (diced into small chunks)
→ Serving Suggestions (Optional)
10 -
Brown or white rice, cooked
11 -
1 cup peanut sauce, ready to use
12 -
Wedges of lime (as garnish)
13 -
Peanuts, whole or chopped (as garnish)
14 -
Green onions, chopped (as garnish)
15 -
Cilantro, chopped (as garnish)
# Steps to Follow:
01 -
Combine ½ cup smooth peanut butter, 1 cup thick coconut milk, 2 tablespoons squeezed lime juice, 2 tablespoons fish sauce, 1 ½ packed tablespoons dark brown sugar, 1 teaspoon powdered ginger, 1 tablespoon crushed fresh garlic, and ½ teaspoon red pepper flakes in a medium bowl and stir until smooth.
02 -
Scoop 1 cup of the peanut sauce mix into a small bowl. Cover it up and put in the fridge. Keep the rest of the sauce for the chicken marinade.
03 -
Drop the chicken chunks into a big baking dish. Pour the leftover peanut sauce on top and mix well. Cover with plastic and chill in the fridge for at least 1 hour but no more than 8 hours, giving it a stir halfway through.
04 -
Take the chicken out and stick pieces onto skewers if you want. Put them on a lightly oiled baking sheet, or set chicken on a wire rack over a baking sheet.
05 -
Turn your broiler to high. Stick the chicken under it and cook for 6 minutes, or until it reaches 160° Fahrenheit inside. Let it sit for 5 minutes before you eat.
06 -
Heat your grill to medium-high, around 375° to 450° Fahrenheit. Spray the grill grates with cooking oil. Put chicken skewers away from direct flames and shut the lid. Cook about 6 minutes per side until chicken hits 160° Fahrenheit inside. Rest for 5 minutes before eating.
07 -
Put the rested chicken on plates. Pair with hot rice, the saved peanut sauce, and lime chunks. If you want, sprinkle with peanuts, green onions, and cilantro.
# Additional Tips:
01 -
For easier serving, pull chicken off skewers onto plates or let folks grab their own from a big platter.
02 -
Soak any wooden skewers in water for 30 minutes before using so they don't burn.