If you’re a fan of satay chicken with peanut dipping sauce from your local Thai restaurant, you’re going to love today’s winner winner chicken dinner.
Get the skillet heating, and let’s get dinner on the table!
Reminiscent of chicken satay with peanut dipping sauce, this is a winning Asian-style chicken dinner over healthy wilted greens.
Ingredients
- 1 (13- to 14-ounce) can organic light coconut milk (Thai Kitchen brand preferred)
- 2/3 cup crunchy peanut butter (Pic’s Really Good Peanut Butter brand preferred)
- 2 tablespoons reduced sodium soy sauce
- ¼ cup Heilala vanilla syrup
- 4 teaspoons sambal oelek garlic chili paste
- 3 cloves garlic, minced or pressed
- 1 1/2 teaspoons dried ground ginger
- 1/2 cup finely chopped cilantro
- Juice of 2 limes
- 1 ½ pounds boneless, skinless chicken thighs, diced
- 2 large carrots, peeled and diced, or 15 baby carrots
- 1 red bell pepper, diced, or 8 mini colored bell peppers, sliced
- 2 (5-ounce) clamshells Organic Girl Five Happiness Salad Blend (an Asian greens blend)
- Garnish: Chopped cilantro, chopped peanuts
Directions
- In a large bowl, combine the coconut milk, peanut butter, soy sauce, vanilla syrup, sambal oelek, garlic, ginger, cilantro, and lime juice. Whisk well to combine. Cover and let sit on the counter for about half an hour, or refrigerate overnight if you are making it ahead.
- Heat a large skillet over medium-high heat. Add the chicken and diced carrot and sauté for about 8 minutes, until browned all over and the carrot is beginning to soften. (If there looks like too much fat in the pan, sop up a bit of it with a paper towel and discard.) Add the diced pepper and sauté another 2 minutes.
- Stir about one-half of the peanut sauce into the chicken and cook until heated through. You will see the color change and it will get slightly darker as it heats and thickens. (Use enough sauce to suit yourself, but you will most likely have sauce left over for another purpose; perhaps with stir-fried gai lan/Chinese broccoli for another meal?)
- On another burner, heat a dry skillet until hot. Toss both containers of greens in the skillet and wilt for 1 minute. Remove and divide greens among 4 wide, shallow bowls or plates.
- Serve saucy chicken mixture over the bed of greens, and garnish with chopped peanuts and extra cilantro if you like.
- Serves 4.
Notes
Recipe source: Adapted from The Spiffy Cookie who adapted it slightly from Bev Cooks
Let me introduce you to Erin of The Spiffy Cookie, where I found inspiration for this dish. She has a B.S. in molecular genetics, a Ph.D in microbiology, is a lover of food, paints, also does spin, Core Blast, and Pi-Yo (Pilates-Yoga fusion), which makes total sense since she bakes every day.
With 84 recipes for cookies, and 56 recipes for brownies and bars on her site, she has earned her blog title, eh? She is not only the cookie girl, but also the snack girl! I could hardly stay away from her recipes for Cheesy Taco-Seasoned Hard Pretzels, her dangerously named Single-Serving Onion-Fried Onion Rings and her two wild Cheetos creations – Caramelized Cheetos (SAY WHAT?) and her Cheetos Marshmallow Crispy Treats. I vote that weirdest-and-most-wonderful-sounding crispy treat!
Her Gluten-Free Avocado Brownies (yes, they have avocado in the brownie and the icing!) and Gluten-Free Brownie for One are on my list to bake for a teacher who is GF.
It was my job this month to explore her blog and cook from it for Secret Recipe Club, and today is our reveal day. She got my blog to review in June and did right by my Slow Cooker BBQ Brisket.
Thanks, Erin, for a winner of a chicken dinner! I think I gained a few pounds just reading your delicious blog this month. 😎
Meanwhile, browse the photo array below to see what else the Secret Recipe Club cooked up this month!
{ 41 comments… read them below or add one }
Next Comments →
Oh, this looks SO wonderful! I love chicken satay with peanut sauce at restaurants, so I love this at-home twist on it. YUM! Excellent choice for the SRC!
Amy,
Thank you! You’re going to love this.
Yum! I have never tried peanut chicken anything…but I probably should!
Kirsten,
Oh yeah, you definitely should!
Yum! This looks like a perfect dinner idea! Definitely pinning it for future reference!
Christine,
It’s GREAT for dinner!
I don’t know how you resisted Erin’s sweet treats even though this dish looks super good. This for dinner and then a dessert 🙂 Happy Reveal Day!!
Emily,
It was soooooo hard! I almost caved!
This looks amazing. I LOOOVE Thai inspired dishes, especially when peanut sauce is involved! I have to say though… I have never heard of Heilala vanilla syrup… what is this mystical ingredient??
Jess,
Heilala Vanilla Syrup is a brand that is the highest quality, best-tasting vanilla syrup I have ever tasted!
I love stir fry recipes. All the flavors in this one sound fantastic!! Great pick this month 🙂 I also enjoyed reading through your blog this month, as I was assigned to you!! Thanks for sharing so many awesome recipes!!
Melissa,
So nice to meet you through SRC, and thank you for perusing my blog in August. What fun we all had!
There’s some serious YUM going on here! Pinned and Stumbled for future reference. 🙂
Renee,
SUPER serious yum!
Sounds delicious…thanks for choosing this for SRC
Thanks so much for all the praise! I’m glad you found the cheetos creations to be intriguing and I love your change up on this dish.
Thanks Erin! It was fun to tinker with it a tad.
Wow, this actually seems pretty easy to make! I love that you served it over greens to make it healthier.
Hapatite,
Yep, greens as a bed is one of my favorite tricks!
Oh how this recipe makes me wish I wasn’t allergic to chicken and nuts, it looks so good! Love all the colors too.
April,
Yeah, this one is a challenge for you. Wish you could taste it!
That looks simply divine. Love all the colors too – gorgeous!!
Rebekah,
Me too…those colors! Thank you.
LOVE THIS! I am shouting, yes I am… You have no idea how much this type of recipe makes me happy, all the flavors, the lightness, everything perfect!
You hit the jackpot with this one!
Sally,
I will shout back…THANK YOU!
Yum! I love peanut chicken…yours looks amazing! Love serving it over greens. Visiting from group A 🙂
Sara,
Yeah, I decided “why rice? Why not greens?”
This is definitely my idea of a good, hearty meal!
Kim,
It WAS very satisfying!
Beautiful write up. And I’m sure a beautiful dish – but I’ll have to take your word on it as I’m allergic to coconut. 🙁
Lauren,
Awwwww….I feel for you! Thank you for the compliment.
Lauren, that stinks! You should try it with half and half or some other cream which you are not allergic to.
I love Erin’s blog! She has such an array of amazing recipes – I made her Sweet ‘N Spicy Hawaiian pizza when I was assigned her blog – it has apricot preserves for “sauce”. This peanut chicken looks fabulous. I just recently tried peanut sauce and love it. Wish I wouldn’t have waited so long to try peanuts in a savory dish 🙂 Happy Reveal Day!
Sarah,
Yes, it’s funny how we assign certain ingredients to sweet and certain to savory, and it can be eye-opening when we switch it out.
Thanks so much Sarah!
Thai-style dishes with peanut sauce are amongst our favourites, so this looks like a must try for me.
Oh yes, if you already know you favor this type of dish, you’ll be very happy with this one!
A FAB SRC pick Dorothy and such pretty photos too – you make this dish look so enticing! Karen
Thanks Karen! What a nice compliment!
Winner winner chicken dinner! This sounds and looks delicious. Great pick Dorothy. =)
Karen,
Oh, it is, it is! You must make it!