7/30/19 O&A NYC DINNER FOR TWO: Thai Peanut Skillet Chicken

Thai Peanut Skillet Chicken: The Thai peanut sauce on this chicken is crazy good. It adds the right amount of sweetness and saltiness to the dish. It’s quick to make and you can add any vegetables you have on hand. 

2 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 bell peppers, thinly sliced
2 large carrots, chopped
1 tbsp. minced ginger
2 garlic cloves, minced
1/2 c. peanut butter
1/4 c. low-sodium soy sauce
Juice of 1 lime
1 c. chicken broth
1/3 c. chopped roasted peanuts
Freshly chopped cilantro, for garnish

1. In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate. Add bell peppers and carrots to skillet and cook until soft, 5 minutes. Add ginger and garlic and cook until fragrant, 1 minute more.

2. In a small bowl or glass measuring cup, whisk together peanut butter, soy sauce, and lime juice.

3. Add peanut sauce and chicken broth to skillet and bring to simmer. Return chicken to skillet then add peanuts. Let chicken simmer in sauce 5 minutes.

4. Garnish with cilantro before serving.


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