Spicy Thai Chicken Skillet
You’ve been warned: you’ll be eating this sauce by the spoonful!
you're making mealtime meaningful.
We can’t say enough good things about this dish. Inspired by a Thai classic that’s got amazing flavors, we took the staples of the recipe (coconut milk, peanut butter, lime juice, red curry paste, etc.) and went to town. While satay chicken is typically served on a skewer, we knew that turning it into a skillet dish would make for an amazing family dinner – and it would mean less prep work for us, which is always a plus. Once you get a nice sear on your marinated chicken, the sauce comes together super easily and you’re in business! We served this all together for dinner, but still had some leftover sauce which, let us tell you, is good on anything…we put it on roasted vegetables the next day and it was amazing. This dish knocks it out of the park every time, so check it out and get cooking!
Thai Chicken Skillet
Yield(s): Serves 4-6
30 minutes active; 30+ minutes inactive
you're making mealtime meaningful.
Ingredients
- Marinade:
- 4-6 boneless, skinless chicken breasts or thighs
- 1/3 cup coconut milk
- 2 tablespoons soy sauce
- 1 1/2 tablespoons peanut butter
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- kosher salt and freshly ground pepper, to taste
- 2 teaspoons peanut or vegetable oil, for frying
- Sauce:
- 1 1/4 cup coconut milk (remaining can)
- 1/4 cup peanut butter
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste or Sriracha
- 2-3 cloves garlic, minced
- kosher salt, to taste
Preparation
- Combine marinade ingredients (coconut milk, peanut butter, brown sugar, curry paste, soy sauce, and salt and pepper) in a large bowl, whisking together until smooth.
- Add chicken thighs to marinade, pressing down so they’re fully submerged and coated.
- Refrigerate at least 30 minutes, or overnight.
- When ready, preheat oven to 400º F.
- Heat peanut or vegetable oil in a large skillet over medium-high heat until hot and shimmering.
- Remove chicken from marinade and add to hot skillet. Sear (without moving) for 6-8 minutes per side, or until browned.
- Transfer skillet to oven and bake for another 20-25 minutes, or until chicken is cooked through.
- While chicken finishes cooking, combine coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, and minced garlic in a medium saucepan over medium-high heat.
- Bring mixture to a boil, then reduce heat and simmer for 5-7 minutes, or until thickened. Taste and adjust seasoning, if necessary.
- Remove from heat and stir in lime juice.
- Remove chicken from oven and serve hot with peanut sauce, garnished with fresh cilantro and red peppers, if using. Enjoy!
Recipe adapted from Cafe Delites