Have you ever had an idea for something you want to eat, and it comes together exactly as you hoped it would? This Thai Peanut Shredded Chicken dish was that meal. Quite often, we start talking about our “weekend food” early in the week (like, Tuesday morning 😉 ). If we can, we try to cook something new on the weekends, because it can often take longer to make than a standard weeknight meal and we have more time.
I made a batch of my slider buns the previous weekend, so the plan was to do pair those with something. Our first thought was pulled pork (because we love it), but then I saw a few recipes float by online that used tantalizing words like Vietnamese and lemongrass and slow-cooked.
So my brain took those words and ran in a completely different direction and came up with: chicken breast, poached in a Thai broth, shredded and tossed in a spicy peanut sauce.
Have you ever used the poaching method to cook anything other than eggs? We’ve poached fish before, but nothing else. I must say, this method was the main reason this meal came together so quickly, it’s fast and easy, and keeps the meat juicy and flavourful.
As a bonus, I found this was so quick to make that it could easily be moved into the weeknight meal category… and it only uses one pot… and you get super tasty leftovers…
What’s not to love!
We ate this Thai peanut shredded chicken piled high on the slider buns, topped with slices of fresh, juicy pineapple. It was a match made in Saturday-night food heaven.
I bet it would be equally fantastic in a taco or alongside a crunchy salad, or simply straight from the pan. This wild-card recipe is definitely going to be added to our weeknight rotation!
- 500 g boneless skinless chicken breast, or 750 g bone-in chicken breast / thighs
- 2 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and diced
- 2 to 4 Thai red chilis (depending on how spicy you like your food)
- 1 stalk lemongrass (bottom ⅓ thinly sliced, middle ⅓ chopped into large pieces, upper ⅓ discarded)
- 2 cups low-sodium chicken broth
- 2 - 3 tbsp natural peanut butter
- 1 tbsp low-sodium soy sauce
- 1 lime, zest + juice
- 1 handful cilantro, finely chopped
- 1 tbsp peanut oil, or neutral oil
- In a large pot, saute the garlic, ginger, lemongrass slices and red Thai chilis in peanut oil until soft and fragrant, about 5 minutes.
- Add the chicken broth, chicken pieces and lemongrass chunks. Bring to a boil, then reduce the heat to a simmer. Cover the pot and poach the chicken until the meat is cooked, about 20 to 25 minutes.
- Remove the chicken and place it on a plate to cool. Once it is cool enough to handle, shred the meat with 2 forks.
- Skim off any fat from the chicken broth and return the pot (with broth) back to the stove top. Add the peanut butter and soy sauce and whisk to combine. Over medium-low heat, allow the mixture to reduce and thicken. This should take about 10 to 15 minutes. Add the lime juice and zest and chopped cilantro.
- Add in the shredded chicken and stir to combine. Once the chicken is warmed through, it's ready to serve.
Enjoy this One-Pot Thai Peanut Shredded Chicken!