This is the perfect dinner for those peanut butter lovers! Change up your meals with this melt in your mouth peanut chicken.
This thai influenced dish will be having you go back for seconds...even thirds! With aromatic flavours, it is a fun dinner to cook for the family. It is also very easy to throw together.
For this recipe I would stick to boneless skinless chicken breasts, since it is the easiest to handle and slice into small cubes. Ayam has some great gluten free sauces and lucky for Coeliacs, they have a gluten free red thai curry paste and fish sauce...
The key to this recipe is to use low sodium soy sauce... why? Because I tested it with normal soy sauce and it is quite salty to say the least! Serve this peanut chicken on a bed of rice and enjoy!
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Peanut Chicken
Serves: 4 Prep Time: 10 mins Cook Time: 20-30 mins
Total Time: 30-40 mins
Ingredients:
3 large chicken breasts, diced
2 tbsp gluten free thai red curry paste (I used ayam)
2 tsp fresh ginger, minced
3 tbsp sesame oil
â…“ cup fresh basil, chopped
â…“ cup fresh coriander, chopped
300ml light thickened cream
¼ cup gluten free low sodium soy sauce
2 tbsp gluten free fish sauce (I used ayam)
¼ cup water
½ cup smooth natural peanut butter
1 tbsp lime
1.5 cup raw basmati rice
Directions:
In a medium bowl, toss together the thai red curry paste, ginger and 1 tbsp sesame oil. Sit for 5 minutes.
In a large skillet over a medium-high heat, heat the remaining sesame oil. Add the marinated chicken and cook stirring until the chicken is halfway cooked through.
Reduce the heat to low and add the cream, soy sauce, fish sauce, ¼ cup water basil and coriander. Partially cover for 5 minutes, then remove the lid and simmer, stirring occasionally for an additional 15 minutes or until the chicken is cooked through. Once the chicken is cooked through, stir in the peanut butter and lime juice. Simmer for about 5 minutes or until thickened. Turn the heat off.
In a medium pot of boiling salted water, add the rice and cook as per packet instructions. Once cooked, drain the rice.
Serve the chicken over a bed of cooked rice. Enjoy!
Store this dish in an airtight container in the fridge for up to 2 days.
Nutrition Information (per serve):
Calories: 670
Fat: 42g
Carbohydrates: 29g
Protein: 40g
Nicole Marie