Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Ginger-Peanut Sautéed Chicken
The inspiration for this quick sauté of chunked chicken thighs was 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.
4
Servings
20 minutes
Ingredients
-
1½
pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
-
¼
cup roasted peanuts, finely chopped
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
So easy and delicious! Good over rice for a quick dinner or lunch.