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Shortcut Thai chicken




Source of Recipe


First published in Chatelaine's 01/2004 issue.


List of Ingredients




6 skinless, boneless chicken breasts or 12 skinless, boneless chicken thighs
Vegetable oil
400 mL can coconut milk, not light
1/4 cup (50 mL) peanut butter, preferably chunky
2 tbsp (30 mL) hot chili-garlic sauce
1/2 tsp (2 mL) salt
4 green onions
Chopped coriander (optional)


Recipe



1. Trim any fat from chicken. Lightly coat a large, non-stick frying pan with oil and set over medium-high heat. When hot, add half of chicken. Cook until golden-tinged, 2 to 3 minutes per side. Remove each piece as it’s done to a large plate. Repeat with remaining chicken.

2. While chicken is cooking, in a medium-size bowl, whisk coconut milk with peanut butter, chili-garlic sauce and salt until evenly mixed. Return all of chicken to pan, then pour coconut milk mixture overtop. Bring to a boil, stirring often. Cover and reduce heat to medium-low. Simmer, stirring sauce and turning chicken occasionally, until chicken feels springy when pressed, about 10 to 15 more minutes.

3. Meanwhile, thinly slice onions diagonally. When chicken is done, sprinkle with onions, then coriander. Delicious over rice noodles or basmati rice. Leftovers will keep well, covered and refrigerated, up to 2 days.