A delightful and easy-to-make Thai-inspired dish featuring tender chicken in a creamy peanut sauce, served over fragrant jasmine rice.
Heat a large frying pan over medium-high heat and add a drizzle of oil.
Using a non-stick pan can help prevent the sauce from sticking.
Add the chopped onion, scallions, and minced garlic to the pan and sauté until the onion becomes translucent.
Stir frequently to avoid burning the garlic.
Reduce the heat to medium and stir in the peanut butter, brown sugar, fish sauce, paprika, cayenne pepper, and the juice of the limes.
Mix thoroughly to ensure a smooth consistency.
Gradually add the coconut milk in portions, stirring well after each addition to maintain a smooth sauce.
Adding the coconut milk slowly helps to emulsify the sauce.
Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
In a large pot, bring water to a boil and cook the chicken breasts until fully cooked, then slice them into bite-sized pieces.
Ensure the chicken is cooked through but not overdone to keep it tender.
Add the cooked chicken, spinach, and sliced bell peppers to the sauce, stirring to combine.
Stir gently to avoid breaking the vegetables.
Cook the mixture over medium heat for 10 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary.
Serve the peanut chicken and vegetable mixture over a bed of cooked jasmine rice.
Garnish with chopped scallions or crushed peanuts for added texture.
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