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    Peanut chicken

    cadran
    Preparation :40 min Cooking :20 min
    couteau
    Difficulty :medium
    chapeau-chef
    Servings :4

    Allright, I think I really found the legendary combination for the perfect peanut chicken! Try it and give me some news!

    Ingredients

    • 750g skinless and boneless chicken thighs, cut in medium cubes
    • 3 tablespoons hoisin sauce
    • 1 teaspoon lime zest, grated
    • 4 drops toasted sesame oil
    • 1 tablespoon nuoc mam ( fish sauce )
    • 1 tablespoon brown sugar
    • 1 tablespoon rice vinegar
    • 1 tablespoon white wine
    • 1 medium yellow onion, finely chopped
    • 1/2 cup light coconut milk
    • 1 cup chicken broth
    • *VERY IMPORTANT* 1 cup asian peanut sauce ( separate recipe )
    • 1 tablespoon peanut butter
    • 1/2 teaspoon sriracha sauce
    • Salt and ground pepper
    • 2 red peppers, sliced
    • 200g sweet peas, prepared
    • Handful fresh parsley, coarsely chopped
    • Handful unsalted and skinless peanuts, coarsely chopped

    Preparation

    • Place the chicken in a big bowl and add the hoisin sauce, lime zest, sesame oil, nuoc mam, brown sugar, rice vinegar and white wine. Stir well and let marinate on the counter for 20-25 minutes.
    • In a big wok or sauce pan, add the onion, coconut milk and chicken broth then bring to a boil. Lower heat slightly then add the peanut sauce, the peanut butter and sriracha sauce. Season with salt and pepper then stir well until smooth consistency.
    • Add the chicken and cook while stirring often for about 5-6 minutes.
    • Add the vegetables and cook for another 8-10 minutes or until the chicken is well cooked. Serve on your favorite rice then garnish with fresh parsley and peanuts!
    icon/cookmode2svg Created with Sketch. COOK MODE

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    Our wine stewards suggest

    +- 15$ Domaine des Salices Viognier 2014

    A viognier with exotic accents of peach and flowers that will easily go along this asian flavored recipe.

    +- 30$ Treana Marsanne / Viognier 2013

    An intense and flavorful viognier blend along with chardonnay produced by the family that is also elaborating Liberty School.

    British, À la fût

    This English nut brown ale offers rich notes of nuts, without containing any, as well as delicate notes of red berries. These aromas will perfectly pair with the strong peanut aromas of this dish. Very dry, it will cut into the oily side of the dish brought by the peanuts.

    My profile

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    Create a new folder

    My personal notes

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    fermer la fiche

    Peanut chicken

    • Preparation : 40 min
    • Cooking : 20 min
    • Servings : 4

    Ingredients

    • 750g skinless and boneless chicken thighs, cut in medium cubes
    • 3 tablespoons hoisin sauce
    • 1 teaspoon lime zest, grated
    • 4 drops toasted sesame oil
    • 1 tablespoon nuoc mam ( fish sauce )
    • 1 tablespoon brown sugar
    • 1 tablespoon rice vinegar
    • 1 tablespoon white wine
    • 1 medium yellow onion, finely chopped
    • 1/2 cup light coconut milk
    • 1 cup chicken broth
    • *VERY IMPORTANT* 1 cup asian peanut sauce ( separate recipe )
    • 1 tablespoon peanut butter
    • 1/2 teaspoon sriracha sauce
    • Salt and ground pepper
    • 2 red peppers, sliced
    • 200g sweet peas, prepared
    • Handful fresh parsley, coarsely chopped
    • Handful unsalted and skinless peanuts, coarsely chopped

    Preparation

    • Place the chicken in a big bowl and add the hoisin sauce, lime zest, sesame oil, nuoc mam, brown sugar, rice vinegar and white wine. Stir well and let marinate on the counter for 20-25 minutes.
    • In a big wok or sauce pan, add the onion, coconut milk and chicken broth then bring to a boil. Lower heat slightly then add the peanut sauce, the peanut butter and sriracha sauce. Season with salt and pepper then stir well until smooth consistency.
    • Add the chicken and cook while stirring often for about 5-6 minutes.
    • Add the vegetables and cook for another 8-10 minutes or until the chicken is well cooked. Serve on your favorite rice then garnish with fresh parsley and peanuts!

    Innkeeper, drinks!

    +- 15$ Domaine des Salices Viognier 2014

    A viognier with exotic accents of peach and flowers that will easily go along this asian flavored recipe.

    +- 30$ Treana Marsanne / Viognier 2013

    An intense and flavorful viognier blend along with chardonnay produced by the family that is also elaborating Liberty School.

    British, À la fût

    This English nut brown ale offers rich notes of nuts, without containing any, as well as delicate notes of red berries. These aromas will perfectly pair with the strong peanut aromas of this dish. Very dry, it will cut into the oily side of the dish brought by the peanuts.

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