Thai Peanut Chicken* Recipe

Whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, rice vinegar, fish sauce, grated ginger, minced garlic, and chili garlic sauce in a bowl until smooth. The mixture will be thick.

Add warm water 1 tablespoon at a time, whisking to reach a pourable but still creamy consistency (about 2–3 tablespoons). Stir in toasted sesame oil if using. Taste and adjust: more lime for brightness, more soy for salt, or more sugar for sweetness.

Pat the chicken dry and trim excess fat. If using breasts, pound to an even thickness (~1/2 inch) for even cooking. Season both sides with kosher salt, black pepper, and ground coriander.

Cook Chicken

Heat a large skillet or grill pan over medium-high heat and add the vegetable oil. When shimmering, add the chicken. Cook thighs 5–7 minutes per side (breasts 4–6 minutes per side), until an instant-read thermometer registers 165°F (74°C) and the exterior is nicely browned. Remove to a cutting board and let rest 5 minutes.

Slice the rested chicken thinly across the grain and toss lightly with 1/3 cup of the prepared peanut sauce to coat. Reserve remaining sauce for serving.

In a medium bowl combine shredded cabbage, carrot, and thinly sliced red onion.

Whisk together rice vinegar, lime juice, sugar, salt, and neutral oil. Pour over the cabbage mixture and toss to combine. Fold in chopped cilantro if using. Let sit at room temperature for 10 minutes to mellow and slightly soften the cabbage.

In a small bowl combine diced mango, pineapple, red bell pepper, red onion, jalapeño, lime juice, salt, and cilantro. Taste and adjust salt or lime as needed. Refrigerate until ready to serve to let flavors meld (at least 10 minutes).

If serving with rice or noodles, portion 1 cup cooked rice or noodles onto each plate or into bowls.

Arrange a handful of cabbage slaw alongside or under sliced peanut-coated chicken. Spoon tropical salsa over or beside the chicken.

Drizzle extra peanut sauce over the chicken and slaw as desired. Sprinkle chopped roasted peanuts and fresh cilantro over the top. Serve with lime wedges.