If you like Thai food you will love this quick and easy Peanutty Chicken. The original recipe was for a sauce to spoon over whole chicken breasts which you could still do but my family loves the sauce so much that I increased the sauce and cut the chicken into strips so that you get more sauce with every bite.
You can “tweak” this recipe to your tastes by using the smaller amounts given in the recipe to start with. Taste, then add more if you like. If you are new to cooking, taste the sauce as you add each ingredient so that you learn what flavour it adds to the sauce.
Chicken breasts cut into strips more easily when partially frozen (or partially thawed). Cut across the grain with a sharp knife. Depending on the thickness of the chicken breast, I sometimes cut the slices in half on an angle for more bite sized pieces.
Whenever you need chopped onion in a recipe, chop a whole large onion. Use what you need, then store the rest in an airtight container or freezer bag for next time. So much quicker to have onion already chopped.
USE A FRESH LIME!! The difference in flavour is incredible and they are so inexpensive at produce markets. Get a juicer you find quick and easy to use! (I don’t mean the big electric ones.) You will get more juice than just squeezing. Use a rasp for finely grated lime zest.
Fresh ginger keeps well wrapped in plastic wrap in the fridge or can be frozen and then grated from the frozen state. Peeling is optional. If you use the grated ginger from a jar, it may have a bit less flavour and you may wish to use more.