Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup coconut milk
- 3 tbsp creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 1 tbsp brown sugar
- 1 tbsp lime juice
- Chopped cilantro and chopped peanuts for garnish
- Cooked jasmine rice for serving
Instructions
- Prepare the ingredients by cutting the chicken into bite-sized pieces and chopping vegetables.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add chopped onions and sauté until translucent, about 2 minutes. Add garlic and ginger, cooking for about 1 minute until fragrant. Add chicken and cook until browned on all sides, 5-7 minutes.
- Reduce heat to medium. Stir in red bell peppers, coconut milk, peanut butter, soy sauce, fish sauce (if using), and brown sugar. Mix well. Let simmer for about 5 minutes until flavors meld and sauce slightly thickens.
- Remove from heat, stir in lime juice, and garnish with chopped cilantro and peanuts. Serve over steamed jasmine rice.
Notes
- Adjust spice level by adding Thai chilies or hot sauce during cooking.
- Use chicken thighs for juicier, more flavorful meat; cook longer if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stove or microwave, preferably with sauce stored separately.
- Enhance flavors with extra lime or herbs, and add toppings like chopped peanuts or crispy shallots for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 1250 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg