Asian Peanut Chicken

Name: Asian Peanut Chicken
Ingredients: 4 (8-ounce) boneless, skinless chicken breasts; 1/2 cup Thai peanut sauce; 1/4 cup less sodium soy sauce; 1 (14-ounce) can Thai coconut milk; 2 teaspoons sugar; 2 tablespoons sesame oil; 2 medium garlic cloves, minced or pressed; 2 tablespoons minced fresh ginger; 6 green onions, thinly sliced on the diagonal (white and pale green part only); 4 teaspoons Thai green curry paste; 1 teaspoon undiluted chicken base or 1 (1 cup) chicken bouillon cube; 1 tablespoon cornstarch mixed with 1 tablespoon cold water; 2 red bell peppers, cut in 1-inch pieces; 1 green bell pepper, cut in 1-inch pieces; 1 serrano chile, minced; 1/3 cup thinly sliced fresh basil; Cooked brown or white rice; Vegetable peeler (to peel ginger)

18 ingredients

12 steps

Ingredients

4 (8-ounce) boneless, skinless chicken breasts
1/2 cup Thai peanut sauce
1/4 cup less sodium soy sauce
1 (14-ounce) can Thai coconut milk
2 teaspoons sugar
2 tablespoons sesame oil
2 medium garlic cloves, minced or pressed
2 tablespoons minced fresh ginger
6 green onions, thinly sliced on the diagonal (white and pale green part only)
4 teaspoons Thai green curry paste
1 teaspoon undiluted chicken base or 1 (1 cup) chicken bouillon cube
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2 red bell peppers, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 serrano chile, minced
1/3 cup thinly sliced fresh basil
Cooked brown or white rice
Vegetable peeler (to peel ginger)

Directions

1

Cut the chicken breasts in bite-size chunks (1 x 1-inch) or strips (1 1/2 x 1 1/2-inch) and set aside.
2

In a small bowl, mix together the peanut sauce, soy sauce, coconut milk and sugar.
3

In a medium saucepan, heat the sesame oil and saute the garlic, ginger, green onions and green curry paste until garlic is fragrant.
4

Add the chicken and chicken base; saute until no pink remains.
5

Add the peanut sauce mixture and stir to coat.
6

Add the cornstarch mixture, whisking to avoid lumps.
7

Heat to boiling and allow sauce to thicken, about 2 minutes.
8

Add the red and green pepper chunks and the serrano chile.
9

Remove from the heat and add the basil.
10

Serve hot over rice.
11

A family dinner winner!
12

Variation: Pork tenderloin (1 1/2 pounds) thinly sliced may be substituted for the chicken.