Peanut Sauce Chicken Thighs
Cilantro Basmati Rice
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 1 (13.5-oz) can coconut milk
- ¾ cup creamy peanut butter
- ¼ cup sugar
- 2 Tbsp red curry paste
- 2 Tbsp apple cider vinegar
- 2 tsp less sodium soy sauce
- ¾ cup water
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp canola oil
- ¼ cup chopped fresh cilantro
Instructions
- Bring coconut milk, peanut butter, sugar, curry paste, vinegar, and soy sauce to a simmer in a saucepan over medium-high heat. Reduce heat to medium-low, and cook 5 minutes. Add water, if needed, ¼ cup at a time, to reach desired consistency. The sauce should be pourable but still thick.
- Meanwhile, cook chicken in hot oil in a large skillet over medium-high heat 5 minutes. Turn and cook 5 minutes.
- Add peanut sauce to skillet, and cook 3 to 4 minutes or until chicken is done. Sprinkle with cilantro, if desired.
Side Dish Ingredients
- 2 (3.5-oz) pouches boil in bag basmati rice
- 3 green onions, thinly sliced
- ½ cup chopped fresh cilantro
- 2 Tbsp lime juice
Side Dish Instructions
- Cook rice according to package directions. Transfer to a bowl; stir in onions, cilantro, and lime juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
483
|
122
|
605
|
| Fat (g) | 31 | 0 | 31 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 19 | 27 | 46 |
| Fiber (g) | 2 | 0 | 2 |
| Sodium (mg) | 663 | 2 | 665 |
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