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Thai Peanut Chicken


2 chicken breasts, cubed or bias cut
2 servings cooked rice or ramen/soba noodles
2 cups shredded cabbage
2 carrots, julienned
1 cup pea pods
1 can sliced water chestnuts, drained
2 stalks green onion, thinly chopped
Handful cilantro, chopped
1/4 cup crushed peanuts
potato or corn starch
salt & pepper

For Sauce:
1/4 cup soy sauce
1/4 cup peanut butter
1 TBSP honey
4 cloves garlic, minced
1 tsp ground ginger
1 TBSP sesame seeds
1 TBSP rice wine vinegar
1 tsp sesame oil
1 tsp sriracha or red chili paste (more or less ot taste)


1. Season chicken breasts with salt & pepper, then toss in starch to coat. Arrange in a single layer on a plate and set aside.
2. Whisk together all ingredients for sauce. Set aside.
3. In a large pan or wok over med-high heat, sautee chicken for 2-3 minutes per side until golden.
4. Add about 1/3 of the sauce to the chicken and let simmer for 2-3 minutes until chicken is well coated.
6. Add the vegetables to the chicken, saving aside peanuts and cilantro for garnish.
7. Add the rest of the sauce and stir well. Keep stri frying 5-10 minutes until vegetables are slightly wilted and coated in sauce, and sauce has thickened.
8. Serve over noodles/rice and garnish with peanuts and cilantro.