This Thai Peanut Chicken is a really spicy dish, so be ready for some heat! The peanuts, bamboo shoots, and corn give this dish added texture and flavor.
Thai Peanut Chicken
Why Thai?
In the last several years there seems to have been a surge in the popularity of Thai cuisine outside of those with Thai ancestry. Part of the global world we live in, it seems. There are so many amazing foods in different cultures, it’s such a blessing to have them available no matter where you reside. But what it is about Thai food that makes it such a popular cooking style?
For many, it is the blend of strong and distinct flavors that make Thai food stand out from the crowd. In any given dish you have sweet, bitter, sour and salty all dancing together and making your taste buds come to life.
Another popular aspect of this cuisine is its overall healthy attributes and the fact that these dishes are relatively simple and easy to make. Thai foods are often steamed or stir fried, so many of the ingredients’ healthy properties are retained. There is also room for so much variety in this style of cooking.
Enjoy Another Helping
With so many benefits moving Thai food up the popularity chain, here are a few more recipes you may want to try.
- Thai Chicken Skewers with Cucumber Yogurt Dip is so full of flavor, and so low in calories!
- One Pot Thai Peanut Pasta features shrimp or chicken, noodles, vegetables, seasonings, and peanuts all cooked together in a light, creamy peanut sauce.
- Thai Chicken Salad Wraps are everything you love in an Indian or Thai dish wrapped up in a tortilla. Perfect for summer lunches or picnics!
- Two Minute Thai Peanut Noodles jazz up ordinary Ramen noodles with just a couple of ingredients and very little time.
How to make Thai Peanut Chicken
Ingredients
- 2 chicken breasts cut into small pieces
- 1 can baby corn
- 1 can bamboo shoots
- 1/3 cup peanuts
- 2/3 Tbsp. finely chopped fresh cilantro
- 1 bottle “House of Tsang” Peanut Sauce
Instructions
- Thoroughly cook the chicken in a large fry pan in some of the peanut sauce. When chicken starts to brown add all the baby corn and bamboo shoots and the rest of the sauce from the bottle. When the vegetables are cooked, add the peanuts and cilantro and simmer a little longer. Serve over rice or cooked and drained ramen noodles.
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