30-Minute Thai Peanut Chicken
This 30-Minute Thai Peanut Chicken with super tender chicken, healthy veggies and a silky smooth Asian peanut sauce comes together in less time than you can order takeout!
Servings: 6
Calories: 443kcal
Ingredients
For the chicken:
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1 egg white from medium or large egg
- 1 tablespoon corn starch
- 1 tablespoon rice vinegar
For the veggies and sauce:
- 2 tablespoons coconut oil divided
- 1 medium bunch broccolini
- 1 medium red onion peeled, halved and sliced about ¼-inch thick
- 1-2 tablespoon red curry paste
- ⅔ cup peanut butter
- 2 tablespoons brown sugar
- 1 ½ tablespoons finely chopped fresh ginger or ginger paste
- 2 cloves garlic minced
- 1 ½ teaspoons turmeric
- ½ medium red onion finely chopped
- 14 ounce can coconut milk I use light
- 2 cups chicken broth
- ¼ cup low sodium soy sauce
To finish:
- chopped peanuts for garnish
- fresh lime wedges
- cilantro mint, Thai basil, for garnish, if desired
- sesame seeds if desired for garnish (I use black and white)
Instructions
For the chicken:
- Cut chicken into small, bite-size pieces. Combine egg white, corn starch and rice vinegar in a medium-size bowl and whisk with a fork until well combined. Add chicken and stir well to coat. Refrigerate for 20 minutes while preparing the veggies and sauce.
For the veggies and sauce:
- Thinly slice broccolini stems on an angle. Cut any large florets into smaller pieces.
- Heat 1 tablespoon coconut oil in a medium-large Dutch oven or pot over medium heat. Add the broccolini and stir for 1 minute. Add the sliced red onion and a generous pinch of salt (about ¼ teaspoon) and cook, stirring frequently, for 1 more minute. Remove veggies to a bowl and set aside.
- Heat remaining 1 tablespoon of coconut oil in the same pot. Add red curry paste, peanut butter, brown sugar, ginger, garlic, turmeric and chopped red onion. Cook for 2 minutes stirring frequently.
- Slowly add the coconut milk while stirring. When smooth, add the chicken stock and soy sauce and bring it to a boil. Reduce to a simmer, stirring occasionally, and cook, uncovered for 10 minutes.
- Add the chicken along with the marinade and return to a boil. Cook for 5 minutes then turn off the heat and cover for another 5 minutes. Add the broccolini and red onion (reserve a few pieces of broccolini and a few red onion slices for garnish, if desired) and stir gently.
To finish:
- Serve with white, brown or black rice or Asian noodles and lime wedges. Garnish with chopped or halved peanuts, sesame seeds and fresh Thai basil, regular basil, cilantro and/or mint.
Notes
See Café Tips for more detailed instructions and tips.
Nutrition
Calories: 443kcal | Carbohydrates: 18g | Protein: 33g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 970mg | Potassium: 756mg | Fiber: 2g | Sugar: 8g | Vitamin A: 428IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 2mg
