Thai Peanut Chick'n

Recipe:

Thai Peanut Chick’n

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Serves: 4 people
Prep Time: 15 min
Cooking: 30 min
Recipe By: Hannah Che

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Ingredients

• 1 tablespoon extra virgin olive oil

• 2 cloves of garlic, peeled and minced

• 1 tablespoon fresh ginger, minced

• 1 package of Abbot’s Butcher Slow Roasted Chick’n

• 1/2 cup smooth peanut butter

• 1/4 cup soy-free soy sauce

• Juice of 1 lime

• 1/2 cup vegetable broth

• 1 red bell pepper, thinly sliced

• 1/3 cup chopped roasted peanuts

• Freshly chopped cilantro

• 3 cups cooked sticky rice

Description

Sweet meets salty in this delicious Thai Peanut Chick’n dish. It’s simple to whip up and you can add any veggies you have in your fridge — broccoli, peppers and onions are our personal favorites.

Method

1. Warm extra virgin olive oil in a skillet over medium heat. Add garlic, ginger and Chick’n and sauté until Chick’n is slightly browned, about 5 minutes. Transfer to a bowl.

2. In same skillet, add bell peppers and cook until slightly tender, about 3 minutes. Add to Chick’n.

3. In a small bowl or glass measuring cup, whisk together peanut butter, soy sauce, lime juice, and vegetable broth.

4. Combine the peanut sauce, Chick’n and red bell peppers to the skillet and mix thoroughly. Bring to a simmer, then turn off heat.

5. Mix in peanuts to the Chick’n mixture, then serve over sticky rice, garnishing with fresh cilantro.