Recipe Background
Quarterbacks have a tough job. Sure, they're one of the most praised members of the team, but there is some pressure on them to be trustworthy, quick on their feet, and a little bit fun (everyone loves some flair). If that's the case, you can go ahead and add Quarterback Chicken to your roster because it will meet those standards and then some. It's oh, so delicious, and you can trust that will be the case every time it's on the field (or your plate, rather). It's ready in a little over half an hour, so you can count on it to be quick, which also makes it a good impromptu go-to meal during the week. Most importantly, the juicy chicken thighs drenched in a sweet, tangy peanut butter sauce will bring the excitement of Friday Night Lights to every meal. Hang up your towel and lace up your cleats, Quarterback Chicken; it's game (dinner) time!
Quarterbacks have a tough job. Sure, they're one of the most praised members of the team, but there is some pressure on them to be trustworthy, quick on their feet, and a little bit fun (everyone loves some flair). If that's the case, you can go ahead and add Quarterback Chicken to your roster because it will meet those standards and then some. It's oh, so delicious, and you can trust that will be the case every time it's on the field (or your plate, rather). It's ready in a little over half an hour, so you can count on it to be quick, which also makes it a good impromptu go-to meal during the week. Most importantly, the juicy chicken thighs drenched in a sweet, tangy peanut butter sauce will bring the excitement of Friday Night Lights to every meal. Hang up your towel and lace up your cleats, Quarterback Chicken; it's game (dinner) time!
Ingredients
For the chicken:
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon pepper
- 1 1/2 pounds chicken thighs boneless, skinless, and chopped into 1 1/2-2-inch pieces
- 2 tablespoons olive oil
For the sauce:
- 1 (14.5-ounce) can coconut milk
- 2 teaspoons cornstarch
- 1/4 cup reduced sodium soy sauce
- 1/4 cup brown sugar packed
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2-3 teaspoons Asian chili sauce
- 1 teaspoon dried basil
- 1/3 cup peanut butter smooth or crunchy
- peanuts to taste, crushed, for serving
- cilantro to taste, for serving
- mango or pineapple to taste, chopped, for serving
Directions
- In a large bowl, mix the ginger, the garlic powder, the coriander, the turmeric powder, and the pepper together.
- Add the chicken to the spice mixture and stir to evenly coat.
- In a large cast iron skillet over medium-high heat, heat the oil until hot and rippling.
- Add the chicken to the heated oil and cook until opaque, about 3-4 minutes per side. The chicken will not be cooked through yet.
- In a medium bowl, whisk the coconut milk, the cornstarch, the soy sauce, the brown sugar, the lime juice, the fish sauce, the chili sauce, and the basil together.
- Add the sauce mixture to the chicken and simmer until an instant thermometer inserted in the thickest part of the chicken reads 165 degrees F and the sauce has thickened, about 3-5 minutes.
- Stir the peanut butter into the chicken and sauce mixture until melted.
- Plate the chicken with the cilantro, peanuts, and the mango.
- Serve.
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