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!
- 1 ⅔ lb. boneless, skinless chicken breast, chopped into medium cubes
- 1 cup Natrel Lactose free 2%
- 3 tbsp hoisin sauce
- 1 tsp lime zest, grated
- 4 drops toasted sesame oil
- 1 tbsp nuoc-mâm (fish sauce)
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp white wine
- 1 medium spanish onion, minced
- ½ cup light coconut milk
- 1 cup chicken broth
- 1 cup asian peanut sauce (or more, to taste)
- 1 tbsp peanut butter
- ½ tsp sriracha (or more, to taste)
- 2 red peppers, cut into strips
- 200 g sugar snap peas, trimmed
- Salt and freshly ground pepper
- A handful of fresh parsley, chopped
- A handful of unsalted, skinned peanuts, coarsely chopped
Asian Peanut Sauce
- 3 tbsp tamari soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 2 tbsp peanut oil
- 1 tbsp toasted sesame oil
- 2 tsp fresh ginger, grated
- 2 tsp garlic, chopped
- ½ tsp salt
- 1 tsp sriracha
- ¼ cup cold water
- 1 cup 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.
- 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.