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Chicken with Peanut Sauce

Tender pan-seared chicken served with a creamy, slightly spicy Thai-inspired peanut sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 boneless skinless chicken breasts trimmed and each cut in half lengthwise
  • 2 T ginger minced
  • 1 T garlic minced
  • 1/2 cup peanut butter smooth natural, at room temperature
  • 1/4 cup rice vinegar
  • 3 T soy sauce
  • 2 T Monkfruit sweetener or sweetener of your choice
  • 2 tsp red Thai curry paste
  • fresh ground black pepper to taste
  • about 2 T peanut oil or oil of choice, amount depends on pan
  • 13.5 oz coconut milk one can, unsweetened
  • 4 T cilantro finely chopped, plus more for garnish if desired

Instructions

  • Trim any visible fat from the chicken breasts and cut each breast in half lengthwise to create 8 even pieces.
  • Season both sides of the chicken with fresh ground black pepper.
  • Heat about 2 tablespoons peanut oil in a large heavy frying pan over medium heat until shimmering.
  • Add chicken pieces in a single layer and cook until nicely browned, about 5 minutes on the first side, then flip and cook 4–5 minutes more until an instant-read thermometer registers 165°F (75°C).
  • Remove cooked chicken to a plate and tent with foil to keep warm while you make the sauce.
  • Meanwhile, combine minced ginger, minced garlic, peanut butter, rice vinegar, soy sauce, Monkfruit sweetener, and red Thai curry paste in a food processor or blender and process until smooth; taste and add more curry paste if desired.
  • Reduce the pan heat to low and pour in the coconut milk, scraping up any browned bits from the bottom of the pan.
  • Stir the peanut butter mixture into the coconut milk and simmer gently for 2–3 minutes until heated through and slightly thickened.
  • Add any juices from the resting chicken into the sauce, simmer another minute, then turn off the heat and stir in most of the chopped cilantro, reserving a bit for garnish.
  • Serve the chicken hot with the peanut sauce spooned over and garnish with remaining cilantro if desired.

Equipment

  • large heavy frying pan
  • Food processor or blender
  • Tongs or spatula
  • Instant-read thermometer
  • Cutting Board
  • Knife
  • Plate and foil

Notes

  • Use smooth natural peanut butter at room temperature for easiest blending.
  • Adjust red Thai curry paste to control spice level.
  • An instant-read thermometer ensures chicken reaches 165°F (75°C).
  • Rice vinegar and unsweetened coconut milk balance the sauce flavors.