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Thai Peanut Chicken
Prep Time: 15 minutes
Cook Time:15 minutes
Total Time: 30 minutes
For the peanut sauce:
3/4 cup natural style peanut butter
1/4 cup coconut milk
juice from 1/2 a lime
1 inch fresh ginger, peeled and grated
1 clove garlic, minced
1 tablespoon soy sauce
1/2 teaspoon sesame oil, optional
1 tablespoon brown sugar
1/4 bunch cilantro
1/4 - 1/2 cup water
1 teaspoon sriracha sauce
For the chicken:
1-1/2 pounds chicken cubed
1 tablespoon vegetable oil
chopped fresh cilantro for garnish, optional
chopped peanuts for garnish, optional
Make sure to thoroughly mix the peanut butter before measuring to prevent having all oil or all solids. Use a blender or food processor to combine all of the peanut sauce ingredients except the sriracha sauce. Begin with only 1/4 cup of water and add more until you get the consistency you want. Add the sriracha sauce a little at a time (blending between) until it is to your desired heat.
In a large skillet, heat oil over medium-high heat. When oil is hot, add chicken and cook both sides until browned and cooked through. Pour peanut sauce over chicken. Stir until chicken is evenly coated in sauce. Garnish with fresh cilantro and chopped peanuts.
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