Thai Peanut Sriracha Chicken

Name: Thai Peanut Sriracha Chicken
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 lb sliced boneless, skinless chicken breast; 2 tbsp vegetable oil; 1 cup creamy peanut butter; 1 1/2 tbsp finely minced fresh ginger; 3 clove fresh garlic, minced; 1/2 cup soy sauce; 1/2 cup teriyaki sauce; 2 tbsp rice wine vinegar; 2 1/2 tbsp Sriracha sauce; 1/4 cup hot water; 15 oz baby corn, drained; 8 oz can water chesnuts, drained; 1/4 cup peanuts to top each serving

Taylor Topp Comacho @Tay68cancook

USA

A peanut flavor dish you will go nuts over. A slight kick of heat. Great textures from the water chestnuts and baby corn. A favorite of yours to come.

Taylor Topp Comacho @Tay68cancook

USA

A peanut flavor dish you will go nuts over. A slight kick of heat. Great textures from the water chestnuts and baby corn. A favorite of yours to come.

Saved

Ingredients

20 mins

6 servings

1 1/2 lbsliced boneless, skinless chicken breast
2 tbspvegetable oil
sauce
1 cupcreamy peanut butter
1 1/2 tbspfinely minced fresh ginger
3 clovefresh garlic, minced
1/2 cupsoy sauce
1/2 cupteriyaki sauce
2 tbsprice wine vinegar
2 1/2 tbspSriracha sauce
1/4 cuphot water
adding to chicken
15 ozbaby corn, drained
8 ozcan water chesnuts, drained
garnish
1/4 cuppeanuts to top each serving

Saved

Steps

20 mins

1

In a large, deep skillet over medium heat add oil.
2

Once oil is hot add your sliced chicken. Cook until no longer pink. This takes several minutes.
3

Once chicken is cooked, add corn and chestnuts. Stir and cook 3 minutes.
4

In a large bowl whisk all sauce ingredients together. This can be done while you wait the three minutes.
5

Add to chicken and cook on medium low heat for 5 minutes. Stirring occasionally . Sauce thickens up during this cook.
6

Serve over pretty cooked white or brown rice. Sprinkle peanuts over and serve.