Peanut Chicken
Tender chicken and red peppers simmer in a creamy peanut coconut sauce with lime, garlic, and ginger. This easy skillet dinner is rich, savory, and weeknight-friendly.
Servings: 4
Equipment
Ingredients
- 1 pound chicken breast cut into bite-sized pieces
- 1 tablespoon olive oil divided
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 red bell pepper sliced
- green onions , cilantro, crushed peanuts, lime wedges for serving
Sauce
- 1 cup canned full-fat coconut milk
- ⅓ cup natural peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar sweetener such as Swerve, optional
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- ½ teaspoon chili flakes or to taste
Instructions
- In a bowl, whisk together coconut milk, peanut butter, soy sauce, lime, garlic, ginger, brown sugar sweetener (if using), and chili flakes. Set aside.
- Heat 2 teaspoons of oil in a large skillet over medium high heat. Season chicken with salt and pepper and cook 6 to 8 minutes until browned and cooked through.
- Remove chicken from the pan and set aside on a plate.
- Add the remaining 1 teaspoon of oil to the pan along with the red pepper, cooking for 2 to 3 minutes until tender.
- Add the peanut sauce and cooked chicken back to the pan. Reduce the heat to medium low and simmer for 2 to 4 minutes until warmed through.
- Serve topped with sliced green onions, cilantro, crushed peanuts, and lime wedges.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 2 months.
- Reheat gently on the stovetop, or in short bursts in the microwave. Add liquid if sauce becomes too thick.
Nutrition
Calories: 460kcal | Carbohydrates: 15g | Protein: 32g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 943mg | Potassium: 798mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1042IU | Vitamin C: 43mg | Calcium: 35mg | Iron: 2mg