Thai-Inspired “Peanut” Chicken Skillet
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
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, 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 mend, about 4 minutes.
- Top with roasted cashew, more green onion, and cilantro. Serve with lime wedges.