Thai Peanut Chicken Saute

The peanut sauce is seasoned with the perfect balance of sweet, salty, tart and spicy with the toasted palm sugar, fish sauce, lime juice and chili sauce! I like to add veggies like red peppers and peas to this thai peanut chicken skillet and serving it over a bed of rice, quinoa, pasta, etc. makes for a perfect 30 minute, one-pan weeknight meal!

Thai Peanut Chicken Saute

A quick and easy, one-pan Thai peanut chicken dish that is just packed with flavour!

ingredients

• 1 tablespoon oil
• 4 (6 ounce) skinless and boneless chicken breasts, pounded thin
• 1 red pepper, sliced
• 1 tablespoon red curry paste
• 1 (14 ounce) can coconut milk
• 1/4 cup peanut butter
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons palm sugar (or brown sugar)
• 1 tablespoon chili sauce such as sriracha (or to taste)
• 1 cup peas
• 2 tablespoon cilantro, chopped

directions

1. Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
2. Add the pepper to the pan and saute for 2 minutes.
3. Add the red curry paste to the pan and saute until fragrant, about a minute.
4. Add the coconut milk. peanut butter, fish sauce, lime juice, sugar and chili sauce and cook, stirring, until the peanut butter has melted.
5. Add the chicken, peas and cilantro, remove from heat and enjoy!

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