Need a basic, solid, and ensured to satisfy supper formula? This scrumptious Saucy Peanut Chicken is it. Sound chicken bosoms and veggies are cooked in a simple to make and too tasty shelled nut sauce. Serve it over rice or low carb cauliflower rice (my fav!) for a brisk weeknight supper!
It's additionally insane quick and simple to make and brimming with bravo fixings. This saucy shelled nut chicken formula is winning all around! ???
Make a basic (however insane flavorful!) shelled nut sauce by whisking together a couple of scrumptious, Thai-enlivened fixings while the chicken is carmelizing.
- 4 chicken breasts, cubed
- 2 tablespoons soy sauce
- 2 tablespoons coconut oil
- 2 bell peppers, cut into strips
- 1 head of broccoli, cut into florets
- Chopped peanuts and sesame seeds, to serve
THAI PEANUT SAUCE
- 1/2 cup all-natural peanut butter
- 1/4 cup low-sodium soy sauce (gluten-free, if needed)
- 1/4 cup fresh lime juice (from 1 1/2 limes)
- 2 tablespoons red curry paste
- 2 tablespoons rice wine vinegar
- 2 garlic cloves, very finely minced
- 1 – 1-inch piece of ginger, very finely minced
- 3/4 cup water
INSTRUCTIONS
- Toss the cubed chicken breasts with the soy sauce. Melt the coconut oil in a large skillet over medium-high heat. Add the chicken and let it brown, about 10 minutes. Remove the chicken from the skillet.
- While the chicken is browning, whisk all the Thai Peanut Sauce ingredients together in a medium-sized bowl.
- Add the bell peppers and broccoli to the skillet. Let them cook until they begin to soften, about 4 minutes. Add the chicken back into the pan and pour the peanut sauce over the top. Bring the sauce to a boil so that it thickens slightly and coats the chicken and veggies.
- Serve the chicken with some crushed peanut and sesame seeds over top and dig in!
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