This tasty Indonesian-influenced dish comes together in 30 minutes. The flavors of peanuts, coconut, chili, garlic and ginger beautifully meld to create a sauce that is rich, comforting and deeply satisfying.
We recently had some family over from out of town at the last minute’s notice and I wanted to serve up something for dinner that would be fuss-free and quick.
I was in the mood for something Eastern, but not Chinese or Indian. I remembered a recipe I had developed a few years ago that I hadn’t made in ages. I pulled out my trusted recipe notes and within 30 minutes we were all enjoying dinner and the compliments came pouring in.
Let’s get started!
Chop the onions and mince the garlic and ginger. Heat the oil in a saucepan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook another 2 minutes. Add the chicken and cook another 3-4 minutes.
Add the chili sauce, chili powder, brown sugar, salt and peanut butter and stir to combine. Add the coconut milk and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
Serve immediately over steamed rice garnished with cilantro and roasted peanuts. This dish tastes even better the next day after the flavors have had longer to meld. If the sauce is a little too thick, simply add a little extra coconut milk.
Enjoy!
- 2 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger root, minced
- 1 pound chicken breast, cut into bite-sized pieces
- ¼ cup chili sauce
- 3 tablespoons crunchy peanut butter
- 3 teaspoons chili powder
- (we highly recommend this homemade chili powder)
- 1 teaspoon dark brown sugar (paleo: omit)
- 14 ounce can unsweetened coconut milk
- 1 teaspoon salt
- Chopped fresh cilantro for garnish
- Chopped roasted peanuts for garnish (optional)
- Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the chili sauce, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
- Serve over steamed rice garnished with cilantro and roasted peanuts.
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Jess says
Does this recipe call for sweetened peanut butter or unsweetened/all natural? It’s not clear whether I need something like Jif, or something like Adam’s.
Kimberly @ The Daring Gourmet says
Hi Jess, you can use either but I personally prefer and recommend unsweetened.
Cliff Oakley says
Loved it. Our third one. We are in the UK so I bought ‘Heinz Fiery Chilli Ketchup’ (it may be the same product but with a different name).
We really enjoyed it. Thank you.
Kimberly @ The Daring Gourmet says
Fantastic, Cliff, I’m so happy you both enjoyed it – thank you!
Joy says
This was delicious! I’m always on the look for fast, easy and
Indo. This s it, the sauce is fantastic, you could definitely change it up if you wanted. Shrimp, veggies, eggs.
I stuck with the recipe as is. Husband was born in Holland his dad was born in Indonesia. They added a little Sambal Bajak perfect. I sliced cucumbers and poured sauce over those too…. so good! I will be making this again!!!
Kimberly @ The Daring Gourmet says
Wonderful, Joy, I’m so glad you enjoyed it, thank you!
Germaine says
I’m going to be making this next week-wanted something different, other than Indian (which we love). Have never made Thai, and as you quoted it’s an easy dish to put together- will be serving it over rice – can I add more veggies to the sauce and also I will be using dark chicken meat as I find white a bit on the dry side.. Looking forward to trying out a new cuisine 🌼🌻
Kimberly @ The Daring Gourmet says
Hi Germaine, absolutely, add all the veggies you want. It may dilute the primary flavors so you may want to add a little more of the other ingredients – but you can taste it first and then adjust accordingly. Happy cooking!