Recipe

Chicken with Coconut-Lime Peanut Sauce

by Marla Meridith on February 5, 2011 in Main Courses, Poultry

4.50 Mitt(s) 8 Rating(s)

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Recipe Description

This recipe is perfect for family meals and upcoming Super Bowl parties. It is filling, very tasty and much fewer calories than the usual peanut sauce. The blend of Thai/Asian flavors is a big hit over here! The lime brightens up the creamy sauce. It might even brighten up those cold winter days.

Preparation Instructions

Note: You can adjust all the peanut sauce ingredients according to taste. If you like sweet, go sweeter, spicier, etc. All is good!

Optional garnishes: cilantro, toasted peanuts, green onion, unsweetened toasted coconut flakes.

Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener and seasonings to form a sauce. Taste and change anything if you want to. Set aside.

Chicken: Heat coconut oil in a large sauté pan over medium high heat. Add onion and garlic, cook until softened. Add chicken, cook until golden brown and cooked through, about 10 minutes. Stir occasionally for even cooking. Stir sauce into the chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time.

Serve with spicy Sriracha sauce and garnishes mentioned above.

Ingredients

FOR THE SAUCE:
½ cups Natural Peanut Butter (I Like Crunchy)
½ cups Light Coconut Milk
1 Tablespoon Thai Red Curry Paste
1 Tablespoon Lime Juice
1 Tablespoon Soy Sauce Or Tamari
2 Tablespoons Fish Sauce
2 teaspoons Toasted Sesame Oil
1 pinch Stevia Powder To Taste (or Honey)
1 pinch Black Pepper
1 pinch Cayenne Pepper
1 pinch Cinnamon
_____
FOR THE CHICKEN:
1 teaspoon Unrefined Coconut Oil
½ cups Diced Onion
3 cloves Garlic, Chopped
2 pounds Chicken Breast Cut Into 1 Inch Cubes
1 cup Chopped Asparagus Spears (1 Inch Pieces)

8 Reviews | Be the first to review!

Reviews

Sex, Food, and Rock & Roll on 4.30.2011

At first the sauce was a bit bland – too many flavors but not enough of each one – but after adding a tbsp of sugar, tsp of red pepper flakes and 1/4 tsp of salt, it ended up being really good! It thickened up very well while cooking, and the whole shebang was delicious with jasmine rice.

Micki on 8.14.2011

I knew I wanted to make this as soon as I saw the write-up. This was super-easy to make. The sauce had a nice complexity and the recipe came together quickly, so it is a great week-night meal.

zricka on 8.14.2011

This was very tasty. My husband doesn’t like fish or asparagus so I just used more soy sauce in place of the fish sauce and green beans instead of asparagus. The sauce was very thick, I would have liked it to be a bit thinner. I will probably cook the sauce a bit less and maybe add more coconut milk next time.

trisherina on 8.15.2011

Good-tasting family dish with jasmine rice. A nice alternative for chicken breast! I used cilantro as garnish but I think in the next iteration I will add a bit of sriracha to the sauce and garnish with minced roasted peanuts.

bkraemer on 8.15.2011

Very tasty, and even better with some red pepper flakes. I agree that it was thick and I’ll thin it out a little next time. I topped it with cilantro and chopped peanuts and accompanied it with brown rice made with half water and half coconut milk.

thenotetaker on 9.7.2011

This was delicious- the whole family loved it. Per other suggestions, I thinned out the sauce with an extra 1/4 cup of coconut milk. Also added red pepper flakes. Garnished it with chopped peanuts, cilantro and Sriracha.

kitchenlovenest on 10.6.2011

I added some extra honey while the chicken was frying to help caramelize it a bit. I also added a whole can of coconut milk because the sauce was really thick. It was good!

Julie on 1.27.2012

We really liked this but thought it was a little on the salty side. I might cut down on the soy sauce next time. Added the whole can of coconut milk because we like a lot of sauce for the rice.

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