Chicken with Coconut-Lime Peanut Sauce

Chicken with Coconut-Lime Peanut Sauce

Adapted from Tasty Kitchen

Serves 4



1/2 cup crunchy peanut butter
1/2 cup light coconut milk
1 tbsp thai red curry paste
1 tbsp lime juice
1 tbsp soy sauce
2 tbsp fish sauce
2 tsp sesame oil
1/4 tsp honey
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp cinnamon


1 tsp canola oil
1/2 cup diced onion
3 cloves garlic, chopped
*2-3 chicken breasts, cut into 1-inch cubes
1 cup broccoli florets
jasmine rice


Heat canola oil in a large skillet over medium high heat. Add onion & garlic, cook until softened. Add chicken, cook until golden brown & cooked through, about 10 minutes.

In a medium bowl, whisk together the sauce ingredients. Set aside.

Stir sauce into the chicken. Partially cover & simmer for about 5 minutes to let the flavors combine. Add broccoli during the last few minutes of cook time.

Serve over jasmine rice. Garnish with cilantro, peanuts or green onion (optional).

Kim's Notes:

*The original recipe calls for 2 lbs chicken breast, but I didn't buy that much. I bought a package of 3 chicken breasts, which I think only weighed 1.5 lbs & it was plenty.

This dish wasn't spicy enough for us, so we ended up squirting a lot of sriracha onto our plates. Next time, I'll add it to the sauce. But the flavor of the sauce was amazing! This dish was really good & not hard to make. It was a good team effort. John cut & cooked the chicken, while I made the sauce. If you like thai food, try this recipe. So good!

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