Thai Peanut Coconut Chicken
White chicken tenders soak up a peanut sauce that includes coconut milk, soy sauce, lime juice and seasoning. Serve on hot, cooked rice and top with our coconut flake and crushed peanut blend. This Thai-inspired dish will have the whole family coming back for more! CONTAINS PEANUTS
Thai Peanut Coconut Chicken Thaw in the refrigerator for 2 to 3 days or until completely thawed. Heat a large skillet over a medium heat and add 1 Tbsp of oil. Remove the chicken from their bag and add them to the hot skillet. Cook the chicken for 4-5 minutes on each side, until the chicken is 165 degrees using your meat thermometer. Add the contents of the peanut sauce bag to the skillet. Reduce heat and simmer for 10 more minutes. Meanwhile, cook rice as directed. Top with the peanut/coconut crumble. Rice - Bring a saucepan of 2 cups of water (4 cups for 2 bags), 1/2 teaspoon salt, and 1 Tablespoon of butter to boil. Add rice, stir and cover tightly simmering over a low heat for 15 minutes. Remove from heat and let stand covered for about 5 minutes more.