Spicy peanut butter chicken (Thai style)

Name: Spicy peanut butter chicken (Thai style)
Ingredients: ¼ cups peanut butter; ¼ cups soy sauce; ¼ cups coconut milk; ¼ cups chicken stock (blended into the cornflour); 2 tablespoons cornflour ((US = corn starch) ); 3 cloves garlic (crushed); 1 piece ginger ((thumb-width piece, at least) peeled and finely chopped); 2 tablespoons honey; 2 tablespoons rice wine vinegar ((I used Japanese mirin, but Chinese is fine, too)); 2 chilis (small red (increase to 3 if you like, remove the seeds for less spicy)); 1.75 pounds skinless boneless chicken thighs; 3 spring onions ((US = scallions/salad onions), chopped finely); 1½ ounces peanuts; 1 red chili (or increase to 2, chopped finely (or serve more on the side if you like)); lime wedges; rice or rice noodles (to serve)

"You need just 10 minutes hands-on time to make this one pan Thai style spicy peanut butter chicken. It's perfect for entertaining, and you'll dream about the delicious peanut sauce!..."

INGREDIENTS

•

¼ cups peanut butter

•

¼ cups soy sauce

•

¼ cups coconut milk

•

¼ cups chicken stock (blended into the cornflour)

•

2 tablespoons cornflour ((US = corn starch) )

•

3 cloves garlic (crushed)

•

1 piece ginger ((thumb-width piece, at least) peeled and finely chopped)

•

2 tablespoons honey

•

2 tablespoons rice wine vinegar ((I used Japanese mirin, but Chinese is fine, too))

•

2 chilis (small red (increase to 3 if you like, remove the seeds for less spicy))

•

1.75 pounds skinless boneless chicken thighs

•

3 spring onions ((US = scallions/salad onions), chopped finely)

•

1½ ounces peanuts

•

1 red chili (or increase to 2, chopped finely (or serve more on the side if you like))

•

lime wedges

•

rice or rice noodles (to serve)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes