Peanut Sauce Chicken
Coconut curry-marinated chicken skewers grilled to perfection and paired with a sweet, simple peanut sauce. Packed with flavor, easy to make, and mainly from pantry staples!
Servings: 4 servings
Cost: $11.25
Equipment
- Grill or a large, nonstick pan for stovetop cooking
- Small blender I use a mini Blendtec/Twister Jar
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/4 cup coconut milk full-fat
- 1 tablespoon yellow curry powder
- 2 teaspoons red curry paste I use Thai Kitchen
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 teaspoons oil if cooking on stovetop
- Toppings as desired see note 1
Peanut sauce/dressing
- 1/4 cup creamy peanut butter
- 3 tablespoons honey start with less if you want a less sweet sauce
- 2 tablespoons olive oil
- 1 tablespoon + 2 teaspoons water
- 1-1/2 tablespoons rice vinegar
- 1-1/2 tablespoons soy sauce can be reduced-sodium
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper optional, depending on heat preference
- 1/4 teaspoon salt
Optional: serve over cooked coconut or plain basmati rice (see note 2)
Instructions
- Cut chicken into 1-inch cubes and place in a large resealable plastic bag or resealable container. In a medium bowl, whisk together coconut milk, curry powder, red curry paste, sugar, salt, and pepper. Whisk until smooth, then pour over the chicken. Knead the plastic bag to coat the chicken. Seal the bag and place in the fridge for at least 30 minutes and up to 8 hours.
- Grill: Preheat grill to medium-high (400°F). Thread chicken onto soaked wooden skewers (see note 3). Grill for 2–4 minutes per side (usually a total of 6 minutes) or until chicken is grilled to 160°F when tested with a cooking thermometer. Remove to a plate. Cover with foil and allow to rest 5 minutes.
- Stovetop: Alternatively, add the oil in a very large, nonstick pan over medium-high heat. Add the skewers (in batches; don’t overcrowd the pan) and cook for 2–3 minutes on each side or until golden brown and cooked through. Test with a cooking thermometer; chicken should be 160°F. Remove to a plate. Cover with foil and allow to rest 5 minutes.
- Sauce: In a small, powerful blender, add creamy peanut butter, honey (see note 4), olive oil, the water, rice vinegar, soy sauce, pepper, cayenne pepper, and salt. Blend until smooth and refrigerate while finishing everything else.
- Optional Coconut Rice: Combine 1 cup basmati rice, 1 and 1/2 cups coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Stir and place over high heat. Once boiling, reduce heat to low and cover the rice. Allow to simmer 13–18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand 10–15 minutes. Fluff the rice and serve.
- If you prepared the rice, divide it evenly among plates. Top with cooked chicken skewers. Add a side of peanut sauce. If desired, garnish chicken and rice with fresh cilantro, fresh lime wedges, and crushed peanuts. Enjoy immediately.
Notes
Note 1: Optional but recommended toppings: fresh lime juice, fresh cilantro, finely chopped peanuts.
Note 2: I love this dish with plain or coconut basmati rice. The recipe instructions share how to make coconut basmati rice. Here’s how to make plain basmati rice:
- Measure 1 cup rice and rinse in a fine-mesh sieve until the water runs clear.
- Place the rice in a bowl and cover it with water to soak about 5–10 minutes.
- While rice is soaking, fill a large pot with water and set to boil.
- Once water is at a rolling boil, drain the rice and add it to the pot.
- Cook without reducing the heat, 5 minutes, then drain and fluff with a fork.
Nutrition
Serving: 4servings | Calories: 316kcal | Carbohydrates: 18.6g | Protein: 29.6g | Fat: 21.3g | Cholesterol: 82.7mg | Sodium: 180.5mg | Fiber: 1g | Sugar: 15.9g