Ingredients
Scale
- 2 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch piece ginger root, minced
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons sweet chili sauce
- 2 tablespoons tomato sauce or ketchup
- 3 tablespoons crunchy peanut butter
- 1 tablespoon chili powder (or homemade chili powder)
- 1 teaspoon dark brown sugar (optional; paleo: omit)
- 14 ounce unsweetened coconut milk
- 1 teaspoon salt
- Chopped fresh cilantro for garnish
- Chopped roasted peanuts for garnish
Instructions
- Heat cooking oil in a skillet over medium-high heat.
- Add chopped onion and cook until soft and translucent (about 5 minutes).
- Stir in minced garlic and ginger, cooking for another 2 minutes.
- Add chicken pieces and sauté until cooked through (3-4 minutes).
- Stir in sweet chili sauce, tomato sauce, chili powder, peanut butter, and dark brown sugar.
- Pour in coconut milk and add salt; bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
- If needed, thicken sauce with cornstarch mixture and simmer for 1 additional minute.
- Adjust salt to taste, serve over rice, and garnish with cilantro and peanuts.
Notes
Use fresh garlic and ginger for enhanced flavor.
Adjust chili powder based on spice preference for a comfortable heat.
This dish pairs well with Jasmine rice or sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 27
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 27
- Cholesterol: 70