Thai Peanut Chicken

Quick Meal (chicken is cooked ahead of time)

  • 1 package Taste of Thai Peanut Sauce mix
  • 1 lb grilled chicken tenders (substitute cooked chopped potatoes for vegetarians)
  • 1 can coconut milk
  • 1-2 packages Minute-brand rice (2 cups of rice in each bag when cooked)
  • 1/4-1/3 cup dry roasted peanuts (optional)

Grill the meat or bake your potatoes ahead of time, cut into bite-sized pieces.  Mix both inner envelopes of peanut sauce base with the coconut milk.  Stir to prevent sticking and bring to a boil over high heat, then reduce heat to medium and simmer 3-4 minutes.  No need to cover while you simmer.  Add in the cut meat or potatoes, and stir lightly to cover all pieces with the sauce.  Serve over rice, with additional peanuts scattered over the top (optional).

To make this vegetarian, substitute  strips of stir-fried firm tofu or chunks of baked potato for the chicken.

Full Directions for Thai Peanut Chicken or Tofu*

  • 1 can Lite Coconut Milk
  • 1 envelope Taste of Thai Peanut Sauce Mix (each box contains 2 envelopes)
  • 1 teaspoon or 1 Tablespoon sesame oil (use 1 teaspoon for chicken, 1 Tablespoon for tofu)
  • 1 pound chicken tenders, cut into bite size pieces, or 1 package pre-cut extra firm tofu*
  • 1 teaspoon Fish Sauce
  • 1/4-1/3 cup dry roasted peanuts (optional)

Heat the sesame oil for one minute on high heat in a large non-stick skillet.  Brown the chicken or tofu in the hot oil until cooked through; about 6-8 minutes for chicken, 5-7 minutes for tofu.

Remove chicken or tofu from heat, drain on paper towels to remove excess oil.

Return the non-stick skillet to the burner and pour in coconut milk.  Add the contents of one package dry Taste of Thai peanut sauce mix.  Stir until the dry paste ingredients are thoroughly combined with the coconut milk.  Heat on medium high until the sauce boils.  Reduce heat to medium and simmer 4 minutes.  Add chicken or tofu to the sauce and toss to combine.  Cook on medium for 1 more minute and serve warm with steamed rice, with additional peanuts scattered over the top (optional).

4 servings

*If your vegetarian is tired of tofu, try baking breaded Morningstar Chickn Nuggets according to the package directions, then cutting them into bite-sized pieces and adding to the warm sauce instead of tofu.

Another version of peanut chicken is Swimming Rama, which includes spinach.