Thai Peanut Chicken

About This Recipe

Chicken thighs tossed in a coconut peanut butter sauce and served with a zucchini and carrot mixture. I like to add sriracha to the top of the chicken to add more spice and flavor but this is completely optional.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 medium zucchini
• 1½ cups shredded carrots
• 2½ cups cooked rice
• ¼ cup peanut butter
• ¼ cup coconut cream
• 2 tbsp soy sauce
• 2 tsp honey
• 2 tsp lime juice
• 5 tsp sriracha (optional)
• 5 tsp green onions (optional)

Instructions

1. Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the type of rice you use.
2. In a saucepan, add the peanut butter, coconut cream, lime juice, honey, and soy sauce. Heat over low heat and stir just until everything melts and comes together.
3. Heat a grill pan or a large skillet over medium high heat. Add in 1 tbsp of oil and cook the chicken in batches for about 4 minutes each side. You know the chicken is ready to turn when the white begins to creep up the sides of the chicken thigh.
4. After the chicken is done cooking, allow it to rest for a couple of minutes and cut into 1 inch pieces. Return the chicken back to the pan and allow to develop color on each side.
5. Pour the sauce over the top and mix to incorporate.
6. Wash and cut the zucchini into a medium dice.
7. Heat a large skillet over medium heat. Add in 1 tbsp of oil and add in the zucchini. Cook for 3-4 minutes and then add in the carrots.
8. Cook the vegetables together until they are soft and season with salt and pepper to taste.
9. This recipe makes 5 servings. Divide your ingredients evenly between your containers. Each dish gets ½ cup of rice. Top with sriracha and green onions if you wish.