Thai Bacon Peanut Chicken Recipe

Prep and marinate chicken

Trim excess fat from chicken thighs and cut into 1-inch strips. In a bowl combine 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tsp grated ginger and 1 tsp crushed red pepper. Add chicken, toss to coat, cover and refrigerate for 20–30 minutes (up to 2 hours).

Cook bacon

Slice bacon crosswise into 1/2-inch pieces. In a large skillet over medium heat cook bacon pieces until crisp, about 6–8 minutes, stirring occasionally. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving about 1 tbsp of bacon fat in the skillet (discard extra or save).

Sauté aromatics and vegetables

Add 1 tbsp vegetable oil to the skillet with reserved bacon fat and heat over medium-high. Add 1 sliced garlic clove and the white parts of the green onions; sauté 30 seconds until fragrant. Add red bell pepper slices and julienned carrot; stir-fry 2–3 minutes until slightly softened but still crisp. Season lightly with 1/8 tsp salt and a pinch of black pepper.

Stir-fry chicken

Push vegetables to the side of the skillet, increase heat to high, add 1 tsp vegetable oil if skillet is dry. Add marinated chicken pieces in a single layer, letting them sear undisturbed 1–2 minutes, then stir-fry until cooked through and browned, about 4–5 minutes total depending on thickness. Stir everything together with the vegetables and cooked bacon pieces.

Make the peanut sauce

While chicken marinates or cooks, whisk together 1/2 cup creamy peanut butter, 1/2 cup coconut milk, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp brown sugar, 1 tsp sriracha, 1/2 tsp fish sauce and 2 tbsp water in a bowl until smooth. If sauce is too thick, add more water 1 tbsp at a time to reach a pourable, glossy consistency.

Combine sauce with chicken

Pour the peanut sauce into the skillet with the chicken, vegetables and bacon. Reduce heat to medium-low and gently toss to coat everything evenly. Simmer 2–3 minutes until sauce is heated through and clings to the ingredients. Taste and adjust: add up to 1 tsp soy sauce for saltiness, or a squeeze more lime for brightness.

Turn off the heat and stir in 1/2 tsp sesame oil and the green parts of the sliced green onions. Sprinkle cooked bacon pieces if not already mixed in. Transfer to a serving platter or plates.

Top with 1/4 cup crushed roasted peanuts and 1/4 cup chopped cilantro. Serve with lime wedges for squeezing over the top.

Scoop cooked jasmine rice or place rice noodles on plates. Spoon Thai Bacon Peanut Chicken over the rice/noodles and serve immediately.