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Thai Peanut Chicken with Spicy Lime Mango

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Thai Peanut Chicken with Spicy Lime Mango is a vibrant and flavorful dish featuring tender chicken coated in a creamy Thai-style peanut sauce, served with a sweet, tangy, and slightly spicy mango salad. It’s a bold and colorful meal perfect for summer nights or meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tbsp vegetable oil
  • Salt and pepper, to taste
  • 1/2 tsp garlic powder
  • 1/4 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 clove garlic, minced
  • 1/2 tsp grated fresh ginger
  • 1/4 cup warm water (to thin sauce)
  • For the spicy lime mango salad:
  • 1 large ripe mango, diced
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 tsp chili flakes or finely chopped red chili (adjust to taste)
  • 1 tbsp chopped fresh mint or cilantro
  • 1/4 small red onion, thinly sliced (optional)

Instructions

  1. Season chicken with salt, pepper, and garlic powder. Heat oil in a skillet over medium-high heat and cook chicken until browned and cooked through, about 6–7 minutes per side depending on thickness. Let rest and slice.
  2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, ginger, and warm water until smooth. Adjust thickness by adding more water if needed. Set aside.
  3. In a separate bowl, combine diced mango, lime juice, lime zest, chili flakes, herbs, and red onion. Toss well and chill until ready to serve.
  4. Drizzle peanut sauce over sliced chicken and serve with spicy lime mango salad on the side. Optionally, serve over rice or noodles.

Notes

  • Use crunchy peanut butter for texture or add chopped peanuts on top for crunch.
  • Adjust chili level in mango salad to suit your heat preference.
  • Grilled chicken can be used for a smoky flavor twist.
  • Peanut sauce can be made ahead and stored in the fridge for up to 5 days.

Nutrition

Find it online: https://ukfinda.com/thai-peanut-chicken-with-spicy-lime-mango/