Chicken Peanut Sauce Recipe

Chicken Peanut Sauce Recipe

that is the primary recipe of the yr and that i already know that it’s going to move on subsequent 12 months’s “nice of” listing! It’s SO correct and SO easy. Peanut and coconut combine to make an extremely pricey and creamy sauce for the hen, which is then sassed up with just a little soy sauce, brown sugar, lime, and sriracha! in case you don’t have sriracha, you may simply add a pinch of crimson pepper flakes… or simply leave it out for a moderate version.

Of route this “expensive” sauce is a little excessive on the fat content, so ensure to serve this up with a side of a few yummy greens, like this Crunchy Asian Salad. And, if you can discover it, serve it over brown jasmine rice for a few brought fiber.

Chicken Peanut Sauce Recipe


  • 1 Tbsp vegetable oil
  • 1 lb. chicken breast
  • 1 14 oz. can coconut milk 
  • 1/2 cup natural peanut butter
  • 2 inches fresh ginger
  • 1/4 bunch cilantro, optional 
  • 1/2 tsp sriracha hot sauce, optional 
  • 4 cups cooked jasmine rice 
  • 2 cloves garlic
  • 1 Tbsp soy sauce 
  • 1 Tbsp brown sugar 
  • 1 medium lime 


  1. in case you don’t have cooked jasmine rice accessible, begin cooking your rice first so it will be ready by the time the hen and sauce are entire. to start the sauce, mince the garlic and then peel and grate the ginger into a large skillet or pot. Saute both in the vegetable oil over medium warmth for approximately 2 mins or until they may be gentle and fragrant.
  2. cut the fowl into small portions (approximately one inch across). upload them on your skillet or pot. Saute until gently browned and cooked via (approximately 10 minutes).
  3. flip the warmth all the way down to low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the lowest of the pan. once the sauce is notably clean, upload the soy sauce, brown sugar, sriracha, and juice from half of the lime. Stir to mix and warmth through (about ten mins).
  4. Pull the cilantro leaves from their stems and roughly chop. Scoop approximately one cup of jasmine rice into the lowest of each bowl and then pinnacle with the chook and sauce (about 3/four cup). Sprinkle the clean cilantro over pinnacle and revel in!

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