The Scoop
This chicken came ready to call the plays.
Tender chicken thighs simmered in a creamy coconut-peanut sauce loaded with ginger, garlic, lime, and chili, then finished with crunchy peanuts, fresh cilantro, and juicy mango.
Big flavor, minimal drama.
Ingredients
For the chicken:
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon pepper
- 1 1/2 pounds chicken thighs, boneless, skinless, and chopped into 1 1/2-2-inch pieces
- 2 tablespoons olive oil
For the sauce:
- 1 (14.5-ounce) can coconut milk
- 2 teaspoons cornstarch
- 1/4 cup reduced sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2-3 teaspoons Asian chili sauce
- 1 teaspoon dried basil
- 1/3 cup peanut butter, smooth or crunchy
- peanuts, to taste, crushed, for serving
- cilantro, to taste, for serving
- mango or pineapple, to taste, chopped, for serving
Directions
- In a large bowl, mix the ginger, the garlic powder, the coriander, the turmeric powder, and the pepper together.
- Add the chicken to the spice mixture and stir to evenly coat.
- In a large cast iron skillet over medium-high heat, heat the oil until hot and rippling.
- Add the chicken to the heated oil and cook until opaque, about 3-4 minutes per side. The chicken will not be cooked through yet.
- In a medium bowl, whisk the coconut milk, the cornstarch, the soy sauce, the brown sugar, the lime juice, the fish sauce, the chili sauce, and the basil together.
- Add the sauce mixture to the chicken and simmer until an instant thermometer inserted in the thickest part of the chicken reads 165 degrees F and the sauce has thickened, about 3-5 minutes.
- Stir the peanut butter into the chicken and sauce mixture until melted.
- Plate the chicken with the cilantro, peanuts, and the mango.
- Serve.
×
