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Thai Peanut Chicken

Thai Peanut Chicken

Ingredients:

  • 6 Boneless, Skinless Chicken Thighs
  • 1 Cup Peanuts (1/2 Cup Peanut Butter if you aren’t making your own)
  • 1/4 Cup chicken stock
  • 2 Tbsp. soy sauce
  • 1 Tbsp. orange juice
  • 1 Tbsp. lemon juice
  • 1 Tbsp. rice vinegar
  • 1/2 Tbsp. coconut oil
  • 1/2 Tbsp. Erythritol
  • 1/2 Tbsp. sesame oil
  • 2 Tbsp. Chili garlic paste
  • 1/4 Tbsp.Coriander
  • 1/4 Tbsp. cayenne pepper
  • Salt + Pepper totaste

Directions:

  • 1. Rinse peanuts off and spin them in a salad spinner to get rid of extra moisture. Pat dry with paper towels.
  • 2. Put the nuts in your food processor and blend until creamy. Add coconut oil and erythritol and blend further.
  • 3. Mix together all of the ingredients except for chicken, cayenne, salt, and pepper to make the sauce.
  • 4. Cube your chicken thighs and season with salt and pepper.
  • 5. Heat 1 Tbsp. olive oil to high heat in a pan. Add your chicken once hot.
  • 6. Pat the extra moisture out of the pan with a paper towel. Continue cooking until chicken is browned on both sides.
  • 7. Stir in your peanut butter sauce and add 1/4 Tbsp. cayenne pepper and more salt and pepper if you wish.
  • 8. Turn to low and let simmer for 10 minutes.