Quick & Easy Thai Peanut Chicken

   
I can still remember the first time I tried Thai food.  We went to a Thai restaurant in Chester with our friends Jo and Colin. For me it was love at first bite!
I thought it was delicious!  We all ordered different things and then shared with each other. It was like being at a fabulously tasty mini banquet!
 
That's a really happy memory for me. I love Jo and Colin and spending time with them has always been my favorite thing to do. Jo was the housekeeper down at the Manor for the first few years I worked there.
She left there to pursue a career in Chiropody.  She and I remain good friends to this day.   She and Colin are great people and were very supportive me in the changes I had to make in my life several years ago.
I have been so blessed in being surrounded by good people in my life.
 
This recipe I am sharing with you today was adapted from one I found on a blog called Seasons & Suppers.  It sounded delicious. I am not sure how authentic it is, but I can tell you it is very tasty! 
I did make a few changes to the recipe however.  I cut a bit back on the meat and added some vegetables for fiber and color.  The last time I cooked something like this someone on my Facebook page said it looked like dog food. I didn't want that to happen again.
 
WHAT YOU NEED TO MAKE THAI PEANUT CHICKEN

It looks like a lot, but it isn't really.  Simple ingredients put together in the most delicious way. 
For the chicken:

• 4- 5 boneless, skinless chicken thighs, or 2 large boneless chicken breasts, cut into bite-sized dice
• 1-2 tsp cooking oil
• 1/2 medium onion, diced
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp salt
• a quantity of loose frozen stir fry vegetables (optional) (you decide how much you want)

 
For the sauce:

• 1 tsp ginger paste (or 1/2 tsp freshly grated ginger or 1/4 tsp dried ginger powder)
• 1 tsp Asian Chili garlic sauce, plus more, to taste or Sambal Oelek or Sriracha
• 1 TBS soy sauce, low-sodium recommended
• 1/2 tsp brown sugar
• 1 TBS peanut butter, smooth or crunchy, plus a bit more stirred in at the end, if you like
• 2/3 cup (160ml) full fat coconut milk, make sure you stir or shake it well (you can freeze the remainder of the can to use at a later date)

 
To finish:

• 1/2 tsp freshly grated lime zest
• the juice of 1/2 lime

To serve: (all optional)

• Chopped fresh coriander (cilantro)
• Fresh lime wedges for squeezing
• coarsely chopped peanuts

 
HOW TO MAKE THAI PEANUT CHICKEN
You will find that if you have all of your ingredients measured and assembled before you start, this simple recipe goes together very quickly!

Heat the oil over medium high in a medium sized skillet. Add the chicken pieces. Cook, stirring frequently, until no longer pink. Add the vegetables if using. Sprinkle with the spices and salt.Whisk together the chili sauce, ginger paste, brown sugar, and soy sauce. Stir into the chicken and vegetables to combine. 
Stir in the coconut milk and peanut butter. Bring to the boil, then reduce to a simmer and cook, stirring occasionally for 10 to 15 minutes to blend the flavors and make sure the chicken is really cooked through.Taste and adjust seasoning as required. You may also stir in an additional TBS of peanut butter if you desire and like more of a peanut flavor.Serve hot and spooned over rice or noodles and garnished as desired.

This made for a really quick and delicious supper. You can easily double everything to feed more people.   I really loved the addition of the vegetables.  They added color, fiber and crunch.

I served this with some white basmati. For the smaller family you can buy small pouches of cooked basmati rice which has only two to three servings in them. (Depending on appetites.)  I find them to be very handy. Its not easy to cook rice for one or two people, and I hate waste.

All in all I really enjoyed this and it is something I would make again. I thought you would enjoy it too.  I didn't sprinkle any chopped coriander on it at the end, but I did use some chopped peanuts and lime juice.  Delicious!!

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Quick & Easy Thai Peanut Chicken

Yield: 3Author: Marie RaynerPrep time: 10 MinCook time: 20 MinTotal time: 30 MinThis quick and easy recipe is incredibly versatile and delicious! I like to serve it with Basmati rice, but it is also good with noodles. If you have everything ready and assembled before you start, this goes together very quickly!

Ingredients

For the chicken:

• 4- 5 boneless, skinless chicken thighs, or 2 large boneless chicken breasts, cut into bite-sized dice
• 1-2 tsp cooking oil
• 1/2 medium onion, diced
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp salt
• a quantity of loose frozen stir fry vegetables (optional) (you decide how much you want)

For the sauce:

• 1 tsp ginger paste (or 1/2 tsp freshly grated ginger or 1/4 tsp dried ginger powder)
• 1 tsp Asian Chili garlic sauce, plus more, to taste or Sambal Oelek or Sriracha
• 1 TBS soy sauce, low-sodium recommended
• 1/2 tsp brown sugar
• 1 TBS peanut butter, smooth or crunchy, plus a bit more stirred in at the end, if you like
• 2/3 cup (160ml) full fat coconut milk, make sure you stir or shake it well (You can freeze the remainder of the can to use at a later date)

To finish:

• 1/2 tsp freshly grated lime zest
• the juice of 1/2 lime

To serve: (all optional)

• Chopped fresh coriander (cilantro)
• Fresh lime wedges for squeezing
• coarsely chopped peanuts

Instructions

1. Heat the oil over medium high in a medium sized skillet. Add the chicken pieces. Cook, stirring frequently, until no longer pink. Add the vegetables if using. Sprinkle with the spices and salt.
2. Whisk together the chili sauce, ginger paste, brown sugar, and soy sauce. Stir into the chicken and vegetables to combine.
3. Stir in the coconut milk and peanut butter. Bring to the boil, then reduce to a simmer and cook, stirring occasionally for 10 to 15 minutes to blend the flavors and make sure the chicken is really cooked through.
4. Taste and adjust seasoning as required. You may also stir in an additional TBS of peanut butter if you desire and like more of a peanut flavor.
5. Serve hot and spooned over rice or noodles and garnished as desired.

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