Spicy Thai Peanut Chicken

Missy Tippens

I found this wonderful looking dish on Pinterest and recently made it. It came from ScrummyLane.com. (click here for the original recipe). It was so good I wanted to share it with you!

Of course, I made it on a whim and didn't have all the ingredients. So I'll share my version...

• ¼ cup peanut butter
• ¼ cup soy sauce
• ¼ cup coconut milk (I didn't have any so used regular milk and added a teaspoon of coconut oil)
• ¼ cup chicken stock, blended into 2 tablespoons flour
• 3 cloves crushed or chopped garlic
• large thumb-sized piece of fresh ginger, peeled & grated
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar (mine had floaties in it so I used red wine vinegar)
• 1 small can green chilis (I didn't have any fresh red chilis)
• 3 or 4 skinless, boneless chicken breasts cut into strips or chunks so it'll bake quicker

For Serving

• large handful of peanuts, crushed or chopped (I put mine in a baggie and pounded with a skillet)
• lime wedges or a sprinkle of lime juice if using bottled juice (I only had a lemon)
• rice or noodles

Preheat oven to 350 degrees

With a wisk, thin out the peanut butter with the soy sauce. Then add in the milk and flour mixture. Then stir in the garlic, ginger, honey, vinegar and chilis.

Put chicken in a 9x13 baking pan and pour the sauce over it. Cover with foil and bake about 20 minutes. Uncover and stir it. Then finish baking about 10 more minutes.

Serve over rice or noodles. Sprinkle chopped peanuts on top and garnish with lime wedges.

This turned out so good! The chicken was really tender. I think the fresh red chilis would make a big difference. Ours was just a little on the sweet side from the peanut butter and honey. It needs more contrast.

Enjoy!

Oh, and speaking of Pinterest... Look at these cute decorative lights I made for Christmas. Since I bought the blue lights, I think I'll be able to use them throughout the year. We ate with pretty blue light the night was ate this dish. :) 

I made these using the aqua colored Ball Mason Jars as well as the blue micro-lights. I also bought clear lights for the other two jars, and I really like the way those look as well. (no photos yet)

Here they are with the dining room light off...

So pretty!

www.missytippens.com

Epic , Quick, and Easy Thai Chicken Peanut Noodle Dish

Hello, everybody! The Fresh Pioneer is back and I've got a super quick Thai dish to warm up your February weekend! (And if you add extra red pepper flakes, it could reallly warm up your night.)

 First things first:
1/2 cup fresh peanuts
1/2 cup green onion
one lime
1 can water chestnuts
1 cup sliced bell peppers
2 tsp Thai seasoning you can find in the produce are of your grocery store
1 tsp dry garlic (or fresh)
 1 cup peanut sauce (I'll also post a super quick recipe to make your own sauce, but I had this in the cabinet so, I opened it up. It was pretty tasty!)
1-2 lbs pounds of sliced chicken breasts
Your favorite Asian noodles

The peanuts can be found in bulk and keep pretty well.

 I'm not a fan of water chestnuts but my kids are so... here they go.

 I just love this stuff. I've used it in so many dishes since I bought it and it only needs a few teaspoons. All natural and certainly saves money when I was buying this ingredients fresh, in the middle of winter!

 I love this stuff. My husband prefers fresh garlic for his home salsas so we always have that on hand, but for pan frying, I really like the way the dried garlic gives off a nutty aroma. YUM.

 OK, here's a quick peanut sauce recipe if you don't have a bottle of this on hand:

 1/4 cup creamy peanut butter

 1/2 cup chicken broth

 1/4 cup lemon juice

 1/4 cup soy sauce

 4 teaspoons  hot  sauce 

Whisk all those together in a saucepan on medium until the peanut butter is thoroughly incorporated. 

 OK, here's the chicken. (Sorry, Kav. Gruesome, eh? Imagine this is tofu, which I've had in this dish and it's super tasty.) Slice and brown in a pan until cooked through.

 Slice peppers, green onions and any other veggies you'd like to add. I like onion but one of my kids asked me to skip it and so i did, this time.

 Take the chicken from the pan and add a few Tbs of oil, dried garlic, and the Thai seasoning. Let it heat up and then add the peanuts, bell peppers, green onions. water chestnuts, other veggies (I had some snow peas in the fridge so I added those). Stir on medium high heat until bell peppers are sauteed.

 Add the cooked noodles, the diced and cooked chicken. Add the peanut sauce and toss gently.

Serve with a slice of lime and a small bowl of red pepper flakes if anyone wants to add extra zing. Since we have several kids who hate spicy food, and several who love it, it's best to serve most of the heat on the side.

  OK, I hope everyone is having a warm and productive February! I'm almost done with my latest book and I'm so excited to reveal it...  as soon as I can!