Ingredients
- 650g boneless, skinless chicken breast
- 2 tbsp cornstarch
- kosher salt
- Wilson’s Coconut Flavoured Oil
- 1 shallot, thinly sliced
- 2 red bell peppers, cored + thinly sliced
- 5cm piece lemongrass
- 1 red fresno chile pepper, thinly sliced
- 4 garlic cloves, minced
- 2 tsp minced fresh ginger
- ¼ tsp crushed red pepper
- ½ cup creamy peanut butter
- 1 can coconut milk
- ¾ cup chicken stock
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 2 limes, juiced (plus lime wedges for serving)
- rice, for serving
- ½ cup toasted peanuts, chopped
- 4 scallions, thinly sliced
- 1 small handful cilantro leaves
Instructions
- Cut the chicken into cubes. Add to a bowl and toss well with the cornstarch and a generous pinch of salt.
- Heat a cast-iron skillet over medium heat. Add enough oil to just coat the bottom. Once hot, add the chicken. Cook the chicken for about 3 minutes per side, until browned. Transfer the chicken to a plate. Add the shallots and red peppers. Saute for about 8 minutes until caramelized and tender, stirring often.
- Bruise the lemongrass with the back of your knife and add it to the skillet, along with the fresno chile, garlic, ginger, and crushed red pepper. Cook for another minute or so.
- Stir in the peanut butter, coconut milk, and chicken stock. Mix well and bring to a simmer. Add the chicken back to the skillet. Simmer on low heat for 10 minutes, or until the chicken is cooked through.
- Stir in the soy sauce, fish sauce, and honey. Simmer for another 2 minutes. Lastly, stir in the lime juice.
- Serve the peanut chicken over rice. Top with the peanuts, scallions, and cilantro leaves. Serve the lime wedges alongside to squeeze over top.
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