Description
This vibrant Thai Coconut Chicken recipe features tender chicken thighs cooked in a creamy coconut and peanut butter sauce, perfectly balanced with chili garlic and lime for a flavorful, quick meal. Served with fresh vegetables and a garnish of Thai basil, it’s an easy and delicious dinner ready in just 25 minutes.
Ingredients
Units
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Ingredients
- 1 cup coconut milk (, shaken)
- 1/3 cup creamy peanut butter ((or almond butter))
- 1/2 tablespoon chili garlic sauce
- 1/2 tablespoon Worcestershire sauce
- 3 teaspoons lime juice
- 3 teaspoons brown sugar
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 3 tablespoons vegetable olive oil (, divided)
- 12 ounces boneless, skinless chicken thighs (, cut into small bite-sized pieces)
- salt and pepper (, to taste)
- 2 cups small broccoli florets
- 1 cup sliced carrot rounds
- 1 tablespoon minced fresh ginger
- chopped Thai basil (, for garnish)
- cooked white rice (, for serving)
Instructions
- Prepare Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
- Cook Chicken: In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
- Sauté Vegetables: Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
- Add Chicken and Ginger: Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
- Add Sauce: Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
- Serve: Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.
