Thai Chicken in Peanut Sauce Dinner for Two
Elevate your weeknight meals with this irresistible Thai Chicken in Peanut Sauce Dinner for Two! Tender, golden-brown chicken breasts are simmered in a luscious, silky peanut sauce made from creamy peanut butter, fragrant coconut milk, and a hint of red curry paste for a gentle kick. Perfectly balanced with soy sauce, lime juice, and a touch of brown sugar, this dish bursts with bold, savory-sweet flavors that will transport your taste buds straight to Thailand. Ready in just 35 minutes, it’s an effortlessly elegant meal served over fluffy steamed rice, with optional garnishes of fresh cilantro and crushed peanuts for a delightful crunch. Whether it’s a cozy date night or simply treating yourself, this recipe promises restaurant-quality flavor in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 cup unsweetened coconut milk
- 2 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon red curry paste
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 2 tablespoons crushed peanuts (optional, for garnish)
- 2 servings steamed rice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the coconut milk, peanut butter, soy sauce, brown sugar, lime juice, and red curry paste to the skillet. Whisk the ingredients together until the sauce is smooth and well combined.
Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally.
Slice the cooked chicken breasts into strips and return them to the skillet, coating them in the peanut sauce. Let the chicken simmer in the sauce for an additional 5 minutes to absorb the flavors.
Serve the Thai chicken and peanut sauce over steamed rice. Garnish with chopped cilantro and crushed peanuts, if desired.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 14.3 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
