Wednesday, June 15, 2011

Thai Chicken in Peanut Sauce

Now it's time to post some recipes that are not vegetarian.

Before my husband and I had kids we used to prepare Thai Chicken in Peanut Sauce at least once a week. It is still a favorite of ours, however the kids do not like the curry flavor. Therefore, we now serve this recipe minus the curry. Boy how things change once you have kids!

If you are allergic to peanuts you may be able to substitute the peanut butter for sunflower butter (Trader Joe's has awesome prices on sunflower butter). I have to admit, I have never tried this recipe with anything other than peanut butter though. Let me know how it turns out if you make this substitution.

Thai Chicken in Peanut Sauce

  • 1/2 - 1 cup of dry white wine or vermouth
  • 4 boneless chicken thighs or boneless chicken breasts (cut into bite-sized pieces)
  • 4 cups of broccoli
  • 3 cups of lite coconut milk
  • 4 Tbsp of sugar
  • 1 tsp of salt
  • 6 Tbsp creamy peanut butter
  • 2-3 tsp curry powder
  • Cayenne pepper to taste

Heat wine/vermouth in skillet. Add the cut-up chicken and cook in wine on medium heat until it is cooked through. Remove the chicken from the skillet. Add broccoli to the skillet, cover and simmer for about 10 mins. While the broccoli is steaming prepare the sauce in another saucepan. Heat saucepan and whisk in the coconut milk, add sugar, salt, peanut butter and bring to a boil - stir occasionally. If you desire, add curry powder and cayenne pepper to taste. Add sauce and chicken to the skillet with the broccoli. Cook low for about 5 more minutes just to merry the flavors.

This is perfect served over rice.

*We sometimes add potatoes to this recipe. Potatoes really pick up the flavor of the sauce. If you decide to add them, peel and cut them in small bite sized pieces and add to the skillet with the broccoli*