Thai-Inspired “Peanut” Chicken Skillet

Name: Thai-Inspired “Peanut” Chicken Skillet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pound boneless, skinless chicken tenders; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1 red bell pepper sliced ¼-inch-thick strips; 4 green onions, thinly sliced on the diagonal, plus more for garnish; 1 tablespoon red curry paste; ¾ cup unsweetened full-fat coconut milk; 1/3 cup SideDish Creamy Sesame; 2 tablespoons freshly squeezed lime juice; 1/3 cup roughly chopped roasted cashews; ¼ cup fresh cilantro leaves; 1 lime, cut into wedges, for serving

Alex Snodgrass

Servings

Cook Time

25 minutes

Gluten-Free

Dairy-Free

Paleo

Whole30

Grain-Free

Ingredients

1 pound boneless, skinless chicken tenders
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 red bell pepper sliced ¼-inch-thick strips
4 green onions, thinly sliced on the diagonal, plus more for garnish
1 tablespoon red curry paste
¾ cup unsweetened full-fat coconut milk
1/3 cup SideDish Creamy Sesame
2 tablespoons freshly squeezed lime juice
1/3 cup roughly chopped roasted cashews
¼ cup fresh cilantro leaves
1 lime, cut into wedges, for serving

Method

Pat the chicken dry and season with salt and pepper evenly on both sides.
In a large, deep skillet, heat the oil over medium-high heat. Working in the batches to not overcrowd the pan, cook the chicken until golden brown on both sides and cooked through, about 3 minutes per side. Transfer the cooked chicken to a clean plate. Set aside.
Reduce the heat to medium and add more oil to the pan, if needed. Add the bell pepper and cook, stirring, until slightly tender, about 3 minutes.
Add the green onions and the red curry paste, cook, stirring, to lightly toast the curry paste, 1 to 2 minutes.
Pour in the coconut milk, SideDish Creamy Sesame, and lime juice and stir to combine. Reduce the heat to a light simmer. Add the chicken and let it simmer into sauce for the flavors to meld, about 4 minutes.
Top with roasted cashews, more green onion, and cilantro. Serve with lime wedges.