Description
Tender chicken simmered in a rich, creamy coconut peanut sauce with garlic, ginger, lime, soy sauce, and a warming kick of chili. This flavorful one-pan dinner is ready in just 30 minutes.
Ingredients
500g chicken breast or thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons peanut butter
1 can (400ml) coconut milk
2 tablespoons soy sauce
1 tablespoon lime juice
1–2 teaspoons chili flakes or chili paste, to taste
1 teaspoon brown sugar or honey
Salt, to taste
Black pepper, to taste
Fresh cilantro, for garnish
Crushed peanuts, for topping, optional
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chicken and cook until lightly browned on all sides. Remove from the pan and set aside.
- Add the chopped onion to the same pan and sauté until soft and translucent.
- Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.
- Add the peanut butter and stir briefly until warmed and beginning to melt.
- Slowly pour in the coconut milk while stirring until the peanut butter is fully incorporated and the sauce is smooth and creamy.
- Stir in the soy sauce, lime juice, chili flakes or chili paste, brown sugar or honey, salt, and black pepper.
- Return the browned chicken and any accumulated juices to the pan and stir to coat with the sauce.
- Reduce the heat and simmer gently for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened to the desired consistency.
- Taste and adjust the chili, salt, pepper, or lime juice as needed.
- Remove from the heat, garnish with fresh cilantro and optional crushed peanuts, and serve immediately with rice or noodles.
Notes
For a spicier dish, increase the chili flakes or chili paste or add sliced fresh chilies with the garlic and ginger.
For a milder version, use only a small pinch of chili or omit it and serve extra chili on the side.
Bell peppers, broccoli, carrots, green beans, spinach, or zucchini can be added for extra vegetables.
Boneless, skinless chicken thighs can be used for an especially juicy and tender result.
Add extra fresh lime juice before serving for a brighter, tangier sauce.
Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 2–3 months.
Reheat gently on the stovetop or in the microwave. If the sauce becomes too thick, stir in a splash of water or coconut milk.
Serve with jasmine rice, basmati rice, noodles, quinoa, cauliflower rice, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 95 mg
