Peanut chicken

  • Preparation 40 min
  • Cooking 20 min
  • Servings 4
  • Freezing Absolutely



  • 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



  • 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!