Thai Peanut Chicken Recipe

Marinate chicken

In a bowl combine soy sauce (2 tbs), rice vinegar (1 tbs), vegetable oil (1 tbs), minced garlic (2 cloves), ground ginger (1 tsp), kosher salt (1 tsp) and black pepper (1/2 tsp). Add the chicken strips and toss to coat. Let sit at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tbs vegetable oil. Remove chicken from marinade, letting excess drip off, and place in the hot pan in a single layer. Cook 3-4 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.

Make the sauce

While the chicken cooks, whisk together 1/2 cup creamy peanut butter, 1/2 cup coconut milk, 1 tbs soy sauce, 1 tbs lime juice, 1 tbs brown sugar, 1 tsp sriracha, 1/2 tsp fish sauce (if using), 1/2 tbs rice vinegar, 1 minced garlic clove and 1/4 tsp crushed red pepper flakes in a bowl. If the sauce is too thick, whisk in up to 2 tbs water (or more, 1 tbs at a time) until it reaches a smooth, pourable consistency. Taste and adjust: more sriracha for heat, more lime for brightness, or a pinch more sugar for balance.

Warm and combine

Return the skillet to medium-low heat, add the prepared sauce and warm gently for 1-2 minutes, stirring constantly until glossy. Add the cooked chicken into the skillet and toss to coat in the sauce. Cook together 1-2 minutes to let flavors meld.

Prepare vegetables

Thinly slice red onion, shred or julienne carrots, and thinly slice red cabbage. Toss the cabbage and carrots together with a pinch of salt (about 1/8 tsp) and 1 tsp lime juice to brighten if desired.

Assemble

Divide the dressed carrots and cabbage among 4 plates or make 4 bowls. Top with the saucy peanut chicken, spreading pieces evenly. Scatter sliced red onion over the top, then sprinkle shredded mozzarella over hot chicken so it softens and slightly melts. Garnish with green onions, cilantro and toasted sesame seeds.

Finish and serve

Drizzle additional sriracha to taste (about 1 tbs total across servings) and serve with lime wedges on the side for squeezing. Serve immediately while chicken is warm and cheese is melty.

Adjust seasoning with salt and pepper to taste. If storing leftovers, keep sauce and vegetables separate from chicken for best texture; reheat chicken gently and add fresh toppings before serving.