Ingredients
Chicken and Marinade
- 1 lb. boneless skinless chicken breast, diced into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger paste
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Peanut Sauce
- 1 recipe of my super easy peanut sauce (ingredients typically include peanut butter, soy sauce, lime juice, honey or sugar, garlic, and water)
Accompaniments
- Rice, cooked
- Quick pickled veggies (such as cucumber, carrot, and red onion thinly sliced, pickled in vinegar, sugar, and salt)
- Fresh chopped cilantro, for garnish
- Thinly sliced green onion, for garnish
Instructions
- Make Marinade: In a bowl, combine olive oil, red curry paste, curry powder, garlic powder, ginger paste, and season with kosher salt and freshly cracked pepper. Mix well to create a flavorful marinade base.
- Marinate Chicken: Add the diced chicken breast to the marinade and toss to coat evenly. Cover the bowl and refrigerate for 1 to 2 hours to allow the flavors to infuse the chicken.
- Make Sauce and Veggies: While the chicken marinates, prepare the easy peanut sauce by blending peanut butter with complementary ingredients for a creamy sauce. Also, prepare quick pickled veggies by cutting vegetables thinly and soaking them in a vinegar-sugar-salt solution.
- Cook Chicken: Remove the chicken from the fridge and let it sit at room temperature for 15 to 30 minutes. Heat a large cast-iron skillet or griddle over medium heat. Add the chicken pieces in a single layer without overcrowding, cooking in batches if necessary. Cook them, turning occasionally, until a dark golden brown crust forms on all sides and chicken is cooked through.
- Serve and Enjoy: Toss the cooked chicken in the peanut sauce or drizzle the sauce over it. Serve the chicken over cooked rice accompanied by the quick pickled veggies. Garnish with fresh chopped cilantro and thinly sliced green onions for added brightness and flavor.
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Notes
- For best flavor, marinate chicken for at least 1 hour, but up to 2 hours.
- Allowing chicken to rest at room temperature helps it cook evenly and develop a better crust.
- Use a large skillet or griddle to avoid overcrowding, which may cause steaming instead of searing.
- Quick pickled veggies can be made ahead and kept refrigerated for several days.
- The peanut sauce can be adjusted for sweetness or spice depending on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
