Ginger-Peanut Sautéed Chicken
Ginger-Peanut Sautéed Chicken
By Christopher Kimball Globe Correspondent,Updated January 18, 2022, 7:27 a.m
Makes 4 servings
The inspiration for this quick sauté of chunked chicken thighs is West
African beef suya, or skewers of meat seasoned with spices and ground or
chopped peanuts. Stir only occasionally while the chicken cooks so the
pieces brown well, which results in richer, deeper flavor in the
finished dish.
Serve the chicken with rice and braised greens, and perhaps with some fried plantains on the side.
Ingredients
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
¼ cup roasted peanuts, finely chopped
1 tablespoon ground ginger
1 teaspoon Kosher salt (plus more to season)
1 teaspoon ground black pepper (plus more to season)2 tablespoons neutral oil
1 teaspoon packed brown sugar
Juice of 1 lime or lemon (2 tbsp)
Fresh flat-leaf parsley, roughly chopped, or sliced scallions, to serve
-
In a medium bowl, toss the chicken with the peanuts, ginger, 1 teaspoon
salt, and 1½ teaspoons pepper. - In a large nonstick skillet, heat the oil until barely smoking.
Add the chicken and cook, stirring infrequently,
until well browned and opaque throughout, about 10 minutes. - Off heat,
add the sugar and lime juice, stirring until lightly glazed. - Season with
salt and pepper, then stir in the parsley.
Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows.
https://www.bostonglobe.com/2022/01/18/magazine/recipes-four-ways-use-gi...