Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs, diced into 1–1.5 inch pieces
- 1/2 diced yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon pepper
- 2 tablespoons avocado oil or olive oil
- 1/3 cup smooth peanut butter
- 1/3 cup chopped peanuts
- 1/3 cup chopped cilantro
- Optional: 1 sliced red pepper
For the Sauce:
- 1 (14.5-ounce) can full fat coconut milk
- 1/4 cup coconut aminos or low sodium soy sauce
- 2 teaspoons cornstarch or flour
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon gluten free fish sauce (or regular depending on what you’re going for)
- 2 teaspoons chili sauce
- 1/4 cup brown sugar (can substitute 1/4 cup honey)
- 1/2 teaspoon coriander
- Optional: red jalapeno, more cilantro, diced green onion, lime wedges to garnish
Instructions
- Add the garlic powder, ginger, turmeric and pepper to a large bowl and mix to combine. Then add in the diced chicken and toss to evenly coat
- Add the sauce ingredients into a medium bowl and whisk together until all combined well and set aside
- Heat the oil in a large skillet over medium-high heat. Once hot, add in the chicken and onions and sauté for 5 to 6 minutes. Then pour in the prepared sauce and bring to a simmer.Â
- Let it simmer for about 5 minutes until the chicken is cooked through and the sauce has thickened a bit, then mix in the peanut butter until fully incorporated and melted into the sauce.
- Top with chopped peanuts and cilantro, and any additional garnishes
Notes
Add the sliced red pepper if using during step 3 when you add in the sauce.
Find it online: https://www.wholekitchensink.com/peanut-butter-chicken-skillet/