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Spicy Thai Peanut Chicken

  • 2 medium Chicken Thighs, bone in and skin on
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Ground Ginger
  • 2 tbsp. Chili Garlic Paste
  • 4 tbsp. Eliot's Adult Nut Butter: Spicy Thai
  • 2 tbsp. Soy Sauce (or tamari for gluten free)
  • 1 tbsp. Rice Vinegar
  • Salt and Pepper to Taste
  • 1/4 cup Cilantro, chopped
  1. Pat chicken thighs dry with a paper towel. Using kitchen shears, debone chicken thighs and discard bones.
  2. Peel skin off of chicken thighs and cut into small pieces using kitchen shears. Season with salt and add to a pan over medium-high heat. Cover the pan as the fat will splatter.
  3. While chicken skin is cooking, cut chicken thighs into cubes using kitchen shears. Season with dry spices.
  4. Once chicken skin is crisped, add chicken to the pan and cook on medium-high for 5-6 minutes.
  5. Add chili paste, Eliot's Adult Nut Butter: Spicy Thai, soy sauce (or tamari), and rice vinegar.
  6. Stir everything together and let come to a boil. Once boiling, reduce heat to medium-low.
  7. Once the sauce thickens, chop cilantro into small pieces and add to the pan. Stir together and serve.