Thai Peanut Coconut Chicken

I saw this recipe on a site called Carl’s Bad Cravings a week before I was heading east to see the grandkids and knew I had to try it while there. The original recipe was part of a sheet pan meal with broccoli and pineapple. I preferred to just make the chicken and peanut dipping sauce, then add my own sides.

I found the instructions easy, but It's important to realize there are several steps needed. As I was visiting the grandkids, I did a bit here and a bit there over the day so I could spend more time with them. Make marinade, cut chicken breasts into strips, add to marinade, and finish the peanut sauce was done in the morning. Sides were prepped in the afternoon, then finished later while the chicken was baking. The timing worked out great.

I drizzled part of the peanut sauce on the strips, and served the rest in a bowl for dipping or to spoon on. For my sides I served couscous cooked in chicken broth and and stir fried veggies (broccoli, yellow pepper, red pepper and onion) which I only seasoned with salt and pepper.  

To see the original sheet pan version with pineapple and broccoli, go to www.carlsbadcravings.com/one-pan-thai-peanut-coconut-chicken-recipe/#wprm-recipe-container-36045.

Enjoy!

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Thai Peanut Coconut Chicken with Pineapple

Ingredients

1-1/2 lbs.                     Chicken breasts, pounded thin, cut into tenders size
1                                  Egg, whisked
1/2 tap                         Cornstarch
1/3 C                           Smooth peanut butter
Olive Oil

Thai Peanut Pineapple Marinade/Sauce

1/2 C                            Coconut milk
1/3 C                            Pineapple juice
1/4 C                            Reduced sodium soy sauce or coconut aminos
1/4 C                            Brown sugar, packed
1 T                               Fish sauce
1 T                               Lime juice
1 tsp                             Sriracha
1 tsp                             Dried basil
1 tsp                             Garlic powder
1/2 tsp                          Ground ginger
1/4 tsp                         Black pepper

Chicken Breading

3/4 C                            Salted roated peanuts
3/4 C                            Panko
1/3 C                            Flour
1/3 C                            Shredded sweetened coconut

Instructions -

Marinate - In n a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add 1/3 cup of this Marinade and 2 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 2-6 hours.

Dipping sauce - Add remainingThai Peanut Sauce to a small saucepan and whisk in cornstarch. Bring to a boil, reduce heat and simmer until slightly thickened. Remove from heat and stir in peanut butter. If sauce becomes too thick, thin with coconut milk.

Chicken -  Add peanuts to food processor and processes until the size of panko breadcrumbs. Add peanuts, panko, flour and shredded coconut to a large freezer bag. Set aside. Add whisked egg to chicken in marinade and stir to evenly combine. Working with a few chicken tenders at a time, remove from marinade, dab off any excess and add to breading mixture. Toss to coat then press mixture firmly into chicken with your fingers to make sure the coating sticks.

Line a baking sheet with foil and spray with cooking spray. Lay the chicken strips on pan in a single layer. Sprinkle with any remaining breading mixture. Bake at 400 degrees F for 15-20 minutes or until chicken is cooked through (registers 165 degrees F). Broil for a couple minutes for extra crispiness. I highly recommend this.

I drizzled the chicken strips with part of the peanut saucy by adding to a small amount to a sandwich size zip lock bag, pressing out the air, sealing, and then snipping a small corner open to drizzle from.  The rest of the sauce I placed in a bowl for dipping or to spoon more onto the chicken.  

On the side you could serve rice, couscous, quinoa or rice noodles along with some stir-fried, colorful fresh veggies.