Inspired by Southeast Asia’s famous chicken satays, this weeknight winner forgoes the skewers and peanut dipping sauce. Instead it simmers chunks of chicken in a spicy, nutty and wonderfully rich blend of peanut butter, chili sauce and coconut milk to serve over rice.
| Level: | Easy |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons peanut oil
- 1 tablespoons ginger, peeled and grated
- 1 clove garlic, finely chopped
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- 1 teaspoons chili powder
- 3 tablespoons smooth peanut butter, preferably unsweetened
- Chili sauce to taste
- 4 to 6 scallions, thinly sliced
- 1 cup unsweetened coconut milk
- Salt and pepper
- 1 cucumber, peeled, seeded and sliced
- Cilantro leaves to garnish
Instructions
- In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1022 |
| Total Fat | 85 g |
| Saturated Fat | 36 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 52 g |
| Cholesterol | 170 mg |
| Sodium | 1345 mg |
Reviews
I was disappointed in this meal — it tasted like peanut butter over rice, the other flavors didn’t really come through for me.
I think this recipe is great! I’m surprised at the rich flavor even though there are very few ingredients. I caution anyone trying this recipe to not cook it too long or hot after adding the peanut butter. I believe I cooked it too long and the peanut butter separated, leaving the sauce very goopy. It tasted great though!! Next time I try it, I won’t use as much peanut butter.
This was so yummy and super quick. Will definitely save this recipe to make again!
I have made this dish over the last 5 or 6 years. It has to be the one single dish that my family can agree on! As stated previously, too much peanut butter can ruin the dish. I add a little of the ginger late in the cooking to add more flavor.
I added cilantro into the dish (instead of just garnish) and served with udon noodles. It tasted kind of like chicken pad thai…but much faster and simpler!
This chicken dish was very easy to make. It was very tasty too. I think it will be a great staple dish for busy folks who do not have a ton of time to cook. Next time I make this dish, I’d like to substitute tofu in for the chicken.
A simple, rich, spicey dish that goes great with rice.
very tasty, but I might use chili paste instead of chili sauce
I have never made a peanut chicken dish before… this was a good and easy pretty easy. I’ll make it again.
Tasted great. I used too much peanut butter because i never get enough peanut taste. The correct amount would have been better. Highly recommend this dish.