Thai Rama Chicken
Embark on a flavor-packed journey with Thai Rama Chicken, a vibrant and satisfying meal that combines tender chicken, steamed vegetables, and rich, velvety peanut sauce. This dish features succulent chicken breast seasoned to perfection, paired with crisp broccoli and carrots, all served over fluffy jasmine rice. The creamy peanut sauce—made with coconut milk, natural peanut butter, soy sauce, and lime juice—adds the perfect balance of savory, sweet, and tangy flavors, with just a hint of spice from crushed red pepper flakes. Quick to prepare in just 40 minutes, this recipe is ideal for a weeknight dinner or a special occasion. Garnished with fresh cilantro and crushed peanuts, Thai Rama Chicken is sure to become your go-to for a wholesome and memorable meal. Perfect for fans of Thai cuisine, this recipe offers a delicious blend of textures and flavors that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breast
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 2 cloves (minced) Garlic
- 1 cup Coconut milk
- 0.5 cup Peanut butter (creamy or natural)
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 0.25 teaspoons Crushed red pepper flakes
- 3 cups Broccoli florets
- 2 large (sliced thinly) Carrots
- 2 cups (cooked) Jasmine rice
- 0.25 cup (chopped, for garnish) Fresh cilantro
- 2 tablespoons (for garnish) Crushed peanuts
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat a large skillet or wok over medium heat and add vegetable oil.
Cook the chicken breasts for 4-5 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside to rest. Slice into strips once cooled slightly.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
Reduce the heat to low and stir in the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, and crushed red pepper flakes. Stir continuously until the sauce is smooth and heated through. Adjust seasonings to taste.
In a separate pot or steamer, steam the broccoli florets and carrot slices for 4-5 minutes, or until they are tender-crisp.
To serve, plate a portion of cooked jasmine rice on each plate. Top with slices of chicken and steamed vegetables, then generously drizzle the peanut sauce over the dish.
Garnish with chopped fresh cilantro and crushed peanuts before serving.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5239 mg | 228% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 48.9 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3394 mg | 72% | |
*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.
