Attention peanut lovers – March is National Peanut Month. This humble groundnut can be used in many ways and is popular in many cuisines Around the world. This recipe can be made ahead of time and frozen – perfect for camping trips. And, as usual – turn up the spice as you like! Can you imagine life without peanut butter?
- 1 1/2 pounds boneless, skinless breasts or thighs chopped into 1 1/2-2” pieces
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 tsp EACH ground coriander, turmeric powder, pepper
- 1 14.5 oz. can coconut milk
- 2 teaspoons cornstarch
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoon lime juice
- 2 tablespoons fish sauce
- 2–3 teaspoons Asian chili sauce
- 1 teaspoon dried basil
- 1/3 cup smooth or crunchy peanut butter
- crushed peanuts
Add chicken seasonings to a large bowl and whisk to combine; add chicken and stir to evenly coat; set aside.
In a medium bowl, whisk the Sauce ingredients together; set aside.
Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until hot and rippling. Add chicken and cook until opaque (chicken will not be cooked through).
Add Sauce and simmer until chicken is cooked through and Sauce is thickened, 3-5 minutes. Stir in peanut butter until melted.
Taste and season with additional chili sauce or lime juice. Garnish with plenty of cilantro and crushed peanuts and serve with rice.
- You can lightly dredge the chicken in flour and fry for a dish more similar to Kung Pao Chicken.
- Full-fat coconut milk. Use full fat coconut milk as light coconut milk simply isn’t as thick or flavorful so you’re missing out on both flavor and texture. If you do use light coconut milk, I suggest adding an additional 1/2 tablespoon cornstarch to help thicken it up.
- Don’t overcook chicken. For the juiciest chicken, don’t overcook! Brown it in the skillet but let it finish cooking in the sauce.
- Use store bought peanut butter. While natural peanut butter has a stronger peanut flavor, commercial peanut butter such as Jif or Skippy contain sugar and other additives that add more flavor and create a creamier, more cohesive sauce.