Thai Peanut Chicken

Step 1

Place the chicken breast on a cutting board and slice it crosswise into strips about 1/2-inch thick, cutting perpendicular to the long length of the breast so each piece is flat and cooks quickly.

Step 2

Squeeze the lime into a small bowl until you have about 2 tablespoons of juice; set the juice aside.

Step 3

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Add the minced garlic to the hot oil and stir constantly for 20 seconds until fragrant, then slide the chicken strips into the pan in a single layer.

Step 5

Let the chicken sear without stirring for 2 minutes until the bottom edges turn golden brown, then flip each piece and cook for 1 more minute until the second side is golden.

Step 6

In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, and lime juice until smooth with no peanut butter streaks.

Step 7

Pour the peanut sauce over the chicken in the skillet and stir gently with a wooden spoon for 30 seconds to coat every piece.

Step 8

Reduce the heat to medium-low and simmer uncovered for 4 minutes, stirring once halfway through, until the sauce thickens slightly and coats the back of a spoon.

Step 9

Taste a piece of chicken to verify it is fully cooked through with no pink in the thickest part; if still pink, simmer for 1 more minute.