Thai-Style Chicken Breast with “Peanut” Sauce Marinade, Cucumber Salad + Coconut Rice
Current fav meal on repeat. Such a simple meal. I love something that’s easy, simple and delicious. Let this be your next weeknight dinner. Packed with the essential healthy fats, protein and nothing short of flavour.
For the Chicken
- 4 boneless, skinless chicken breasts
For the "Peanut" Sauce
- ⅓ cup creamy almond butter (or peanut butter)
- 1 teaspoon sesame oil
- ⅔ cup full-fat coconut milk, stirred well
- 1 tablespoon fresh lime juice (approximately 2 limes' worth)
- ¼ cup coconut aminos
- ½ teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon fish sauce (or ½ teaspoon salt; see Notes)
- 1 pinch cayenne pepper or crushed red pepper flakes
For the Cucumber Salad
- 1 medium cucumber, sliced down the middle, then cut into ½" half-moon shapes
- ¼-½ of one jalapeño pepper or chili pepper of choice, sliced thin (optional)
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce (or ½ teaspoon salt; see Notes)
- 1 pinch crushed red pepper flakes
For the Coconut Rice
- 2 cups jasmine rice
- 2 cups water
- 1 can full-fat coconut milk
- ½ teaspoon salt
For the "Peanut" Sauce
In a medium bowl, combine the almond butter, sesame oil, coconut milk, lime juice, coconut aminos, ground ginger, minced garlic, fish sauce (or salt), and cayenne pepper or crushed red pepper flakes.
Stir well until the sauce is smooth and well combined.
For the Chicken Breasts
Place the chicken breasts in a large zip-top bag or shallow dish.
Pour half of the "peanut" sauce over the chicken breasts, ensuring they are well-coated. Marinate in the refrigerator for at least 30 minutes to 1 hour.
Preheat the air fryer to 400°F (200°C).
Remove the chicken from the marinade, letting the excess drip off. Place the chicken breasts in the air fryer basket.
Air fry for 18-22 minutes, flipping halfway through cooking, until the internal temperature reaches 165°F (74°C) and the chicken is crispy.
During the last 5 minutes of cooking, drizzle the chicken with some of the remaining "peanut" sauce to help it get crispy and caramelized.
For the Cucumber Salad
In a large bowl, combine the sliced cucumber and jalapeño (if using).
In a small bowl, whisk together the rice vinegar, sesame oil, coconut aminos, fish sauce (or salt), and crushed red pepper flakes.
Pour the dressing over the cucumber and jalapeño slices. Toss to coat evenly.
Let the salad marinate in the refrigerator for at least 15 minutes before serving.
For the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, water, coconut milk, and salt.
Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
Serving
Place a serving of coconut rice on each plate.
Top with a crispy, peanut sauce-marinated chicken breast.
Drizzle any remaining "peanut" sauce over the chicken.
Serve with a side of cucumber salad.
- If almond butter (paleo/anti-inflammatory option) is not available, you can substitute with peanut butter this will also add more flavour.
- Adjust the amount of jalapeño pepper in the cucumber salad based on your spice preference.
- Fish sauce can be substituted with salt if preferred.