Shortcut Thai chicken



5 min


4 to 6 servings

* PLUS Cooking time: 18 minutes


  • 6 skinless, boneless chicken breasts , or 12 skinless, boneless chicken thighs
  • vegetable oil
  • 400-mL can coconut milk
  • 1/4 cup peanut butter , preferably chunky
  • 2 tbsp hot chili-garlic sauce
  • 1/2 tsp salt
  • 4 green onions
  • chopped cilantro , optional


  • Trim any fat from chicken. Lightly coat a large, non-stick frying pan with oil and set over medium-high heat. When hot, add half of chicken. Cook until golden-tinged, 2 to 3 minutes per side. Remove each piece as it¿s done to a large plate. Repeat with remaining chicken.
  • While chicken is cooking, in a medium-size bowl, whisk coconut milk with peanut butter, chili-garlic sauce and salt until evenly mixed. Return all of chicken to pan, then pour coconut milk mixture overtop. Bring to a boil, stirring often. Cover and reduce heat to medium-low. Simmer, stirring sauce and turning chicken occasionally, until chicken feels springy when pressed, about 10 to 15 more minutes.
  • Meanwhile, thinly slice onions diagonally. When chicken is done, sprinkle with onions, then coriander. Delicious over rice noodles or basmati rice. Leftovers will keep well, covered and refrigerated, up to 2 days.

Nutrition (per serving)

  • Calories
  • 342,
  • Protein
  • 34.5 g,
  • Carbohydrates
  • 5.3 g,
  • Fat
  • 21 g,
  • Fibre
  • 1 g,
  • Sodium
  • 350 mg.

It may sound gourmet, but this recipe is actually a great throw-together for last-minute entertaining. Using kitchen standbys ? peanut butter and skinless, boneless chicken breasts ? you can create a dazzling dinner without a lot of planning or work.