Thai Chicken

Daily Inspiration S


So flavorful and so easy to make.


★★★★★ 6 votes

10 Min
30 Min
Stove Top


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  • 2 small
    boneless, skinless chicken breast halves (8 oz. each)
  • 1/8 tsp
  • 1 tsp
    canola oil
  • 1 tsp
    fresh ginger, grated
  • 1
    garlic clove, minced
  • 1/4 c
    unsweetened light coconut milk
  • 2 Tbsp
    fresh cilantro leaves
  • 1 Tbsp
    peanut butter
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    crushed red pepper flakes
  • 1 Tbsp
    dry roasted peanuts, chopped

How to Make Thai Chicken


  1. Sprinkle chicken with the salt. In a medium skillet heat oil over medium-high heat. Add chicken; reduce heat to medium. Cook for 8-12 minutes or until chicken is no longer pink, turning once halfway through cooking time. Remove chicken from skillet; cover to keep warm.
  2. Add ginger and garlic to skillet; cook about 30 seconds or until fragrant. In a small bowl whisk together coconut milk, 1 tablespoon cilantro, peanut butter, black pepper and crushed red pepper flakes. Add mixture to skillet. Cook and stir over medium-high heat until bubbly.
  3. Slice chicken and serve over rice. Top chicken with coconut-peanut butter sauce. Sprinkle with remaining cilantro and chopped peanuts.

Printable Recipe Card

About Thai Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tag: Quick & Easy

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