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By Lynn Szot

Peanut Chicken

Name: Peanut Chicken
Prep time: 30 min
Total time: 30 min

23 steps

Prep:30min

Seared pieces of chicken are coated in a rich peanut (or almond) butter sauce that's loaded with ginger and garlic. This one pan meal takes just 30 minutes to make so it's perfect for weeknight dinner and leftovers reheat well too. Serve it over cauliflower rice to absorb all of that delicious sauce.

Updated at: Thu, 17 Aug 2023 03:39:20 GMT

Ingredients

4 servings

No ingredients yet

Instructions

Step 1

2 lbs chicken thighs cut into cubes

Step 2

1 tbsp olive oil

Step 3

1/2 tsp salt

Step 4

1/2 tsp pepper

Step 5

2 tbsp finely chopped fresh ginger

Step 6

3 cloves garlic crushed

Step 7

1 onion finely diced

Step 8

1 red bell pepper chopped into small pieces

Step 9

1 fresno chili pepper finely diced

Step 10

2 tbsp apple cider vinegar (or rice vinegar if not following SCD)

Step 11

3 tbsp coconut aminos

Step 12

1/2 cup almond or peanut butter

Step 13

1 can (400ml) coconut milk

Step 14

3 tbsp tomato paste

Step 15

2/3 cup chicken stock

Step 16

1/2 lime for garnish

Step 17

2 tbsp cilantro for garnish

Step 18

Add the oil to a large skillet on high heat. Season the cubed chicken with salt and pepper and once the oil is hot, add the chicken to the pan. Cook the chicken for approximately 5 minutes until it is golden in colour.

Step 19

Once the chicken is seared, remove it from the pan (leaving any remaining oil in the skillet) and set it aside on a plate.

Step 20

Add the ginger, garlic, onion, bell pepper and fresno chili to the pan. reduce the heat to medium and saute for 3 minutes until the bell pepper begins to soften and the ginger is fragrant.

Step 21

Add the vinegar and coconut aminos to deglaze the pan. Use a wooden spoon to remove any bits stuck to the pan. Next add in the nut butter, coconut milk, tomato paste and chicken stock, lower the heat to medium and bring to a simmer.

Step 22

Once the sauce is simmering, return the chicken to the sauce and leave it to simmer for 10-12 minutes. If the sauce becomes too thick, stir in more chicken stock to thin it out.

Step 23

Serve the chicken with lots of sauce over cauliflower rice. Garnish with cilantro and wedges of lime