Peanut chicken

By:
Le Coup de Grâce

Don’t be put off by the long list of ingredients, because this Asian classic is super simple to make. And what’s more: It’s even tastier the next day for lunch! I always enjoy this dish served on basmati rice with peppers and sugar snap peas!

Serves
4 portions
Preparation
10 MINS
Cooking
20 MINS
Cooling
1hr
Recipe ingredients
1 ⅔
lb.
(750 g) boneless, skinless chicken breast, chopped into medium cubes
1
cup
(250 ml) Natrel Lactose Free 2%
3
tbsp
(45 ml) hoisin sauce
1
tsp
(5 ml) lime zest, grated
4
drops toasted sesame oil
1
tbsp
(15 ml) nuoc-mâm (fish sauce)
1
tbsp
(15 ml) brown sugar
1
tbsp
(15 ml) rice vinegar
1
tbsp
(15 ml) white wine
1
medium Spanish onion, minced
½
cup
(125 ml) light coconut milk
1
cup
(250 ml) chicken broth
1
cup
(250 ml) Asian peanut sauce (or more, to taste)
1
tbsp
(15 ml) peanut butter
½
tsp
(2.5 ml) sriracha (or more, to taste)
Salt and freshly ground pepper
2
red peppers, cut into strips
7
oz.
(200 g) sugar snap peas, trimmed
A handful of fresh parsley, chopped
A handful of unsalted, skinned peanuts, coarsely chopped
Asian Peanut Sauce
3
tbsp (45 ml)
tamari soy sauce
3
tbsp (45 ml)
rice vinegar
2
tbsp (30 ml)
sugar
2
tbsp (30 ml)
peanut oil
1
tbsp (15 ml)
toasted sesame oil
2
tsp (10 ml)
fresh ginger, grated
2
tsp (10 ml)
garlic, chopped
½
tsp (2.5 ml)
salt
1
tsp (5 ml)
sriracha
¼
cup (60 ml)
cold water
1
cup (250 ml)
roasted unsalted, skinned peanuts
Place all the Asian peanut sauce ingredients in a food processor and purée for about 10 seconds. Do not overmix – you still want a bit of texture! Set aside in the refrigerator.
Place the chicken in a large bowl. Pour the Natrel Lactose Free over it. Set aside in the refrigerator for 1 hour to allow the chicken to become tender and juicy. Drain the chicken and add the hoisin sauce, lime zest, sesame oil, nuoc-mâm, brown sugar, rice vinegar and white wine. Mix well and set aside on the counter to marinate.
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In a large work or pot, add the onion, coconut milk and chicken broth. Bring to a boil. Reduce the temperature slightly and add the Asian peanut sauce, peanut butter and sriracha. Season with salt and pepper. Mix well until smooth.
Add the chicken and its marinade. Cook, stirring regularly, for about 5 to 6 minutes.
Add the vegetables and cook for about 8 to 10 minutes, or until the chicken is well cooked. Serve on your favourite rice and garnish with the parsley and peanuts.
peanut-chicken2
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lactose-free-2%-1L