Serving Size: 2
Cook Time: minutes & Prep time: minutes
Nutrition Facts Per Serving
Calories: 390 | Protein: 35 g | Carbohydrates: 14 g | Fat: 22 g | Sodium: 1,050 mg
Thai Peanut Chicken
Ingredients:
1 lb Boneless Chicken Thighs, or Chicken Breast
Trader Joe’s Thai Peanut Satay Sauce
Marinade:
1 can Full-Fat Coconut Milk
1 tbsp Curry Powder
1 tsp Salt
1 tsp White Sugar, or Coconut Sugar
1 tsp Red Curry Paste (double for more spice)
Thai Cucumber Salad
1 large Cucumber, peeled
2 large Carrots
1/3 Red onion
1/3 cup Rice Vinegar
2 tbsp White Sugar
3 tbsp Water
½ tsp Salt
Garnish with Sesame Seeds & Red Peper Flakes (optional)
Instructions:
Prepare the Chicken: Add all marinade ingredients to a bowl and mix well. Add the chicken thighs and marinate for 1–4 hours. If using chicken breast, cut into bite-sized pieces before adding to the marinade. Grill or air fry the chicken until the internal temperature reaches 165°F. Serve over rice with Trader Joe’s Thai Peanut Satay Sauce on the side for dipping.
Prepare the Cucumber Salad: Thinly slice the cucumber and carrots, or use a vegetable peeler to create ribbons. Thinly slice the red onion lengthwise (with the grain).
In a separate bowl, combine all dressing ingredients. Microwave for approximately 30 seconds, then stir until the sugar and salt have dissolved. Allow the dressing to cool before pouring over the salad.
Toss the salad until evenly coated, garnish, and serve. If using vegetable ribbons, add the dressing just before serving to prevent them from becoming too soft. If using thin slices, you can dress the salad ahead of time and store it in the refrigerator until ready to serve.
Special Note
Substitute full-fat coconut milk with light coconut milk to reduce saturated fat. The marinade will be slightly thinner but will work just as well!
Use any yellow curry powder you have on hand! I just used a random one I had in the pantry, and it worked great.
