Thai Peanut Chicken
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Thai Peanut Chicken

Submitted by: Tracy Dunn

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Servings: 1

Make it as spicy as desired by adjusting the red Pepper Flakes. Serving Info based on 1 serving = 1/2 cup chicken mixture over 1/2 cup of rice.


    1 leek, fresh, organic

    1 garlic

    1 tsp. fresh ginger

    1/4 tsp. red pepper flakes

    1/4 tsp. sea salt

    1 tbsp. coconut sugar

    3 tbsp. peanut butter, creamy

    2 tbsp. wheat-free soy sauce

    1/2 tbsp. lime juice

    1 tbsp. fresh parsley

    1 tbsp. extra virgin olive oil

    1/2 c. brown rice

    1 1/2 lbs. chicken breast, skin-on

    6 oz. snow peas


Blend dry ingredients in a small bowl, add peanut butter and liquids (may need a bit of warm water to help soften the peanut butter). Blend until smooth, set aside.
In stir-fry pan, heat oil on high, add chicken and stir fry until no longer pink and almost cooked, drain or skim off extra juice if needed. Add leek and pea pods, cover to steam and stir occasionally (leek will become almost transparent). Add peanut sauce and remove from heat source to a cool element or pot holder (heat from pan is enough to heat the sauce). Toss 2 or 3 times to coat the meat and veg with the mixture. Pour onto serving plate or bowl (removing from pan quickly will prevent the p.butter from scorching!) Sprinkle with parsley and chopped fresh, raw, peanuts (if desired). Serve over Brown Rice.