Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch pieces
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 0.5 cup creamy peanut butter
  • 0.5 cup full-fat coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp sambal oelek or sriracha
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 lime, juiced (approx. 2 tbsp)
  • 0.25 cup roasted peanuts, crushed
  • Fresh cilantro and green onions for garnish

Instructions:

  1. Pat the chicken breast pieces completely dry with paper towels to ensure a proper sear.
  2. Heat 15ml of neutral oil in your skillet over medium high heat until it shimmers.
  3. Add the 680g of sliced chicken in a single layer. Cook for 5 minutes until the edges are golden and the meat releases easily from the pan.
  4. Push the chicken to the sides and drop in the minced garlic and grated ginger. Sauté for 1 minute until the fragrance hits you. Add the thinly sliced red bell pepper and toss everything together, letting the pepper soften slightly but keep its snap.
  5. In a small bowl, whisk the peanut butter, coconut milk, curry paste, sambal oelek, fish sauce, and honey. Pour this mixture over the chicken and stir constantly.
  6. Reduce the heat to medium low and simmer for 5 minutes. Wait until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the lime juice. Garnish with crushed peanuts, cilantro, and green onions before serving.