Ingredients
Sauce
- 1 cup coconut milk (shaken)
- ⅓ cup creamy peanut butter or almond butter
- ½ tbsp chili garlic sauce
- ½ tbsp soy sauce
- 3 tsp lime juice
- 3 tsp brown sugar
- ¼ tsp coriander
- ¼ tsp cumin
Chicken and Vegetables
- 3 tbsp vegetable or olive oil, divided
- 12 oz boneless, skinless chicken thighs, cut into small bite-sized pieces (chicken breasts also work)
- Salt and pepper, to taste
- 2 cups small broccoli florets
- 1 cup sliced carrot rounds
- 1 tbsp minced fresh ginger
To Serve
- Chopped Thai basil, for garnish
- Cooked white rice
Instructions
- Prepare the sauce: In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, soy sauce, lime juice, brown sugar, coriander, and cumin until smooth. Set the sauce mixture aside.
- Cook the chicken: Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat until shimmering. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook undisturbed for 1 minute to develop a nice crust, then sauté for an additional 4 minutes until mostly cooked through. Transfer the chicken to a plate and keep warm.
- Sauté the vegetables: Add the remaining tablespoon of oil to the skillet. Toss in the broccoli florets and sliced carrots. Sauté for about 3 minutes until the vegetables are tender but still crisp.
- Add chicken and ginger: Return the cooked chicken along with any accumulated juices back to the skillet. Stir in the minced fresh ginger and cook for about 30 seconds until fragrant.
- Add the sauce and finish cooking: Stir the prepared sauce mixture to recombine, then pour it into the skillet. Toss everything together to coat well and cook for 15 to 20 seconds just to warm through and blend the flavors. Remove from heat immediately to prevent overcooking.
- Serve: Spoon the Thai Coconut Chicken over cooked white rice. Garnish with chopped Thai basil and serve hot for a delicious, comforting meal.
Notes
- Use creamy peanut butter for the smoothest sauce texture; almond butter is a great alternative for a slightly different flavor.
- Adjust chili garlic sauce amount to your preferred spice level.
- Butter or coconut oil can be substituted for vegetable or olive oil for added richness.
- Chicken breasts may require slightly less cooking time than thighs.
- For a gluten-free option, use tamari or gluten-free soy sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
