Name: Thai Chicken Peanut Saute
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 (about 1 lb/454 g) chicken breasts, boneless, skinless; 2 tsp (10 mL) garlic, chopped; 2 tsp (10 mL) ginger, chopped; ½ carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock; 4 Tbsp (30 mL) peanut butter; 2 Tbsp (30 mL) coconut milk; ½ tsp (2 mL) chili flakes, dried; ¼ cup (60 mL) cilantro, chopped; ¼ cup (60 mL) green onions, chopped; ½ red pepper, chopped; 2 Tbsp (30 mL) shredded coconut, un-sweetened; 1 Tbsp (15 mL) lemon juice

Prep Time

10 min

Cook Time

20 min

Yields

4 servings

Tips: Try serving this with fresh tropical fruit like mango. You can adjust spice in this dish by raising or lowering the amount of ginger and dried chilies. Garnish with chopped peanuts.

You might also like these Popular Chicken Breast Recipes.

ingredients

(about 1 lb/454 g) chicken breasts, boneless, skinless

tsp (10 mL) garlic, chopped

tsp (10 mL) ginger, chopped

carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock

Tbsp (30 mL) peanut butter

Tbsp (30 mL) coconut milk

tsp (2 mL) chili flakes, dried

cup (60 mL) cilantro, chopped

cup (60 mL) green onions, chopped

red pepper, chopped

Tbsp (30 mL) shredded coconut, un-sweetened

Tbsp (15 mL) lemon juice

Ingredient Substitution Guide

directions

Step 1

In a preheated large, non-stick pan over medium-high heat, brown chicken breasts. Remove chicken from pan and set aside.

Step 2

Using the same pan, add garlic and ginger and sauté for 1 minute. Add stock to pan to deglaze, scraping any brown bits from pan and return to a simmer.

Step 3

Add peanut butter, coconut milk and chili flakes to pan and return to a simmer.

Step 4

Return chicken breasts to pan and cook covered for 10 – 12 minutes. Remove from heat and stir in cilantro, green onions, red peppers, lemon juice and shredded coconut.

Step 5

Transfer chicken to a serving platter or plates and spoon sauce over chicken.

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Thai Chicken Peanut Saute

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directions

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