Thai Peanut Skillet Chicken

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 Chicken with Thai Peanut Sauce


This chicken is really delicious with Thai peanut sauce. It gives the meal just the proper balance of sweetness and saltiness. Any available veggies may be added, and it just takes a few minutes to prepare.

Want to utilize chicken in a fresh new way? The Greek Stuffed Chicken is both aesthetically pleasing and appetizing.

INGREDIENTS
  • Extra-virgin olive oil, 2 tablespoons
  • 4 chicken breasts, boneless and skinless
  • Halal salt
  • Black pepper freshly ground
  • Finely sliced bell peppers from two
  • Chop two big carrots.
  • Ginger, minced, 1 tablespoon
  • 2 minced garlic cloves
  • Peanut butter, 1/2 cup
  • Low-sodium soy sauce, 1/4 cup
  • 1 lime's juice
  • 1 cup of chicken stock
  • Chopped toasted peanuts, 1/3 cup
  • Cilantro, freshly cut, as a garnish
DIRECTIONS

Heat oil in a big skillet over medium heat. Chicken should be salted and peppered before cooking for 8 minutes on each side or until browned and no longer pink. Place on a platter. Cook the carrots and bell peppers in the skillet for 5 minutes, or until tender. Cook the ginger and garlic for a further minute, or until fragrant.

Mix the peanut butter, soy sauce, and lime juice together in a little bowl or glass measuring cup.

Simmer the chicken stock and peanut sauce in the skillet. Add peanuts after adding the chicken back to the skillet. Give the chicken sauce 5 minutes to boil.

Before serving, add cilantro as a garnish.

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