Peanut Chicken with Green Beans
Stir-fry is a guaranteed crowd-pleaser—and this dish is no exception!
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
50 mins
Total Time:
50 mins
Chicken thighs are perfect for a stir-fry—they have great flavor and won't dry out.
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Ingredients
- 1/2 cup
canned coconut milk
- 1/2 cup
creamy peanut butter
- 1/4 cup
soy sauce
- 2 Tbsp.
light brown sugar
- 1/2 tsp.
hot chili oil
Juice of 1 lime
- 1/4 cup
vegetable oil
- 12 oz.
green beans, trimmed
- 6
skinless, boneless chicken thighs, cut into small pieces
- 1 tsp.
kosher salt
Black pepper, to taste
- 2
garlic cloves, minced
- 2 Tbsp.
chopped peeled fresh ginger
- 1 Tbsp.
curry powder
Cooked spaghetti, for serving
- 1 cup
salted roasted peanuts, roughly chopped
- 1/2 cup
chopped fresh cilantro
Directions
- Step 1Combine the coconut milk, peanut butter, soy sauce, brown sugar, chili oil, lime juice and 1 cup water in a medium bowl. Set aside.
- Step 2Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the green beans and cook, tossing, until slightly browned, about 5 minutes. Transfer to a large bowl.
- Step 3Season the chicken with the salt and a few grinds of pepper. Add 1 tablespoon vegetable oil to the skillet, then add half
of the chicken and cook, stirring occasionally, until browned and mostly cooked through, about 10 minutes. Add to the bowl of beans. Repeat with the second batch of chicken. - Step 4Add the remaining 1 tablespoon vegetable oil to the skillet. Stir in the garlic and ginger and cook over medium heat until fragrant and starting to brown, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds.
- Step 5Pour the coconut milk mixture into the skillet and scrape up any browned bits. Add the chicken and green beans and cook until the mixture boils and thickens slightly, about 4 minutes. Stir in ¼ cup water to thin the sauce if necessary; cook for another minute. Serve over spaghetti and top with the peanuts and cilantro.
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