Asian Peanut Chicken



  1. 4 (8-ounce) boneless, skinless chicken breasts
  2. 1/2 cup Thai peanut sauce
  3. 1/4 cup less sodium soy sauce
  4. 1 (14-ounce) can Thai coconut milk
  5. 2 teaspoons sugar
  6. 2 tablespoons sesame oil
  7. 2 medium garlic cloves, minced or pressed
  8. 2 tablespoons minced fresh ginger
  9. 6 green onions, thinly sliced on the diagonal (white and pale green part only)
  10. 4 teaspoons Thai green curry paste
  11. 1 teaspoon undiluted chicken base or 1 (1 cup) chicken bouillon cube
  12. 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  13. 2 red bell peppers, cut in 1-inch pieces
  14. 1 green bell pepper, cut in 1-inch pieces
  15. 1 serrano chile, minced
  16. 1/3 cup thinly sliced fresh basil
  17. Cooked brown or white rice
  18. Vegetable peeler (to peel ginger)


  1. Cut the chicken breasts in bite-size chunks (1 x 1-inch) or strips (1 1/2 x 1 1/2-inch) and set aside.
  2. In a small bowl, mix together the peanut sauce, soy sauce, coconut milk and sugar.
  3. In a medium saucepan, heat the sesame oil and saute the garlic, ginger, green onions and green curry paste until garlic is fragrant.
  4. Add the chicken and chicken base; saute until no pink remains.
  5. Add the peanut sauce mixture and stir to coat.
  6. Add the cornstarch mixture, whisking to avoid lumps.
  7. Heat to boiling and allow sauce to thicken, about 2 minutes.
  8. Add the red and green pepper chunks and the serrano chile.
  9. Remove from the heat and add the basil.
  10. Serve hot over rice.
  11. A family dinner winner!
  12. Variation: Pork tenderloin (1 1/2 pounds) thinly sliced may be substituted for the chicken.