Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/2 cup creamy natural peanut butter
- 1/4 cup low-sodium soy sauce (or tamari)
- 1/4 cup full-fat coconut milk
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon vegetable or sesame oil
Instructions
- Step 1: Prepare all ingredients
- Step 2: Heat oil in a pan
- Step 3: Cook the main ingredients
- Step 4: Season to taste
- Step 5: Serve hot
Notes
- Store leftovers in an airtight container for up to three days, but remember the peanut sauce will thicken dramatically, so save a tablespoon of coconut milk to stir in when reheating.
- Reheat leftovers slowly on the stovetop, adding a splash of water or chicken broth to help loosen the seized sauce and prevent the chicken from drying out.
- For maximum textural contrast, serve immediately over jasmine rice or noodles, and garnish with chopped peanuts, fresh cilantro, and a final squeeze of lime.
- For the best sauce consistency, whisk the peanut butter, coconut milk, soy sauce, and honey together in a small bowl until completely smooth before introducing it to the heated pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American