Coconut Peanut Chicken

A quick, comforting meal you’ll definitely want to throw into your weekly rotation. Creamy, a little spicy, and the best part is that it’s done in one pan. Seared chicken simmers in coconut milk with ginger and garlic, then gets finished with lemon and a generous handful of peanuts. It’s a winner dinner every time.

Ingredients

Serves 4

• 2 tbsp oil
• 2 chicken breasts
• 4 green onions
• 3 cloves garlic
• 1/2 tbsp fresh ginger, grated or minced
• 1/2 tsp cayenne pepper
• 1 tsp ground coriander
• Salt
• Black pepper
• 400 ml coconut milk
• 1 lemon
• 1/3 to 1/2 cup peanuts, roughly chopped
• Cooked rice

Directions

1. Cut the chicken breasts into small, roughly 1-inch pieces. Season generously with salt and pepper.
2. Heat the oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook for about 4 to 6 minutes, turning occasionally, until lightly browned on the outside. It doesn’t need to be completely cooked through yet. Remove to a plate.
3. Lower the heat to medium. Add the white parts of the green onions, garlic, and ginger to the same pan. Cook for about 1 minute, stirring constantly.
4. Stir in the cayenne and coriander and cook for another 30 seconds. This helps bloom the spices in the oil.
5. Pour in the coconut milk and scrape up any browned bits from the bottom of the pan. Season with a little more salt and pepper.
6. Put the chicken and any accumulated juices back into the pan. Bring the sauce to a gentle simmer and cook uncovered for about 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
7. Turn the heat down to low and stir in the juice of one lemon. Taste and adjust the salt, pepper, cayenne, or lemon as needed.
8. Stir in a small handful of peanuts, reserving some for the top. Add the green parts of the green onions.
9. Spoon the chicken and plenty of coconut sauce over warm rice. Finish with more chopped peanuts and green onion.