Thai Chicken with Peanut Sauce
By KitchenAid
Images
Serves
Makes 4 to 6 servings
Ingredients
- Meatballs:
- ¾ pound boneless skinless chicken thighs, cut into 2" pieces
- ¾ pound boneless skinless chicken breast, cut into 2" pieces
- 3 cloves garlic
- 1" piece fresh ginger, peeled roughly chopped
- 1 medium jalapeño, seeded and quartered
- ¼ cup sliced green onion
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Thai red curry paste
- 1 tablespoon rice wine vinegar
- 2 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
- ¼ cup panko
- 2 tablespoons canola oil
- Peanut Dipping Sauce:
- ½ cup unsweetened coconut milk
- ⅓ cup chunky peanut butter
- 1 clove garlic, finely minced
- 2 teaspoons soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- ½ teaspoon red chili flakes
- Hot water, if needed
Procedure
Place chicken on a parchment lined baking sheet and freeze 20 minutes. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn to speed 4 and grind chicken, garlic, ginger and jalapeño.
Remove food grinder and attach flat beater and mixer bowl to mixer. Add green onion, brown sugar, soy sauce, curry paste, vinegar, lime juice, cilantro and panko, turn to Stir speed and mix until blended, about 30 seconds. Cover and chill for 45 minutes.
Shape chicken mixture into 24 meatballs (about 1½ tablespoons each) using wet hands. Heat 1 tablespoon oil in large skillet over medium heat. Add meatballs in batches and cook, turning often, until browned and cooked through, about 8 to 12 minutes. Add remaining oil to pan as needed.
Place all ingredients for peanut sauce in medium bowl and whisk to combine. Add small amounts of hot water, if needed, to thin to desired consistency. Serve meatballs immediately peanut dipping sauce.
Remove food grinder and attach flat beater and mixer bowl to mixer. Add green onion, brown sugar, soy sauce, curry paste, vinegar, lime juice, cilantro and panko, turn to Stir speed and mix until blended, about 30 seconds. Cover and chill for 45 minutes.
Shape chicken mixture into 24 meatballs (about 1½ tablespoons each) using wet hands. Heat 1 tablespoon oil in large skillet over medium heat. Add meatballs in batches and cook, turning often, until browned and cooked through, about 8 to 12 minutes. Add remaining oil to pan as needed.
Place all ingredients for peanut sauce in medium bowl and whisk to combine. Add small amounts of hot water, if needed, to thin to desired consistency. Serve meatballs immediately peanut dipping sauce.
Thai Chicken with Peanut Sauce
By KitchenAid
Serves
Makes 4 to 6 servings
Ingredients
- Meatballs:
- ¾ pound boneless skinless chicken thighs, cut into 2" pieces
- ¾ pound boneless skinless chicken breast, cut into 2" pieces
- 3 cloves garlic
- 1" piece fresh ginger, peeled roughly chopped
- 1 medium jalapeño, seeded and quartered
- ¼ cup sliced green onion
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Thai red curry paste
- 1 tablespoon rice wine vinegar
- 2 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
- ¼ cup panko
- 2 tablespoons canola oil
- Peanut Dipping Sauce:
- ½ cup unsweetened coconut milk
- ⅓ cup chunky peanut butter
- 1 clove garlic, finely minced
- 2 teaspoons soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- ½ teaspoon red chili flakes
- Hot water, if needed
Procedure
Place chicken on a parchment lined baking sheet and freeze 20 minutes. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn to speed 4 and grind chicken, garlic, ginger and jalapeño.
Remove food grinder and attach flat beater and mixer bowl to mixer. Add green onion, brown sugar, soy sauce, curry paste, vinegar, lime juice, cilantro and panko, turn to Stir speed and mix until blended, about 30 seconds. Cover and chill for 45 minutes.
Shape chicken mixture into 24 meatballs (about 1½ tablespoons each) using wet hands. Heat 1 tablespoon oil in large skillet over medium heat. Add meatballs in batches and cook, turning often, until browned and cooked through, about 8 to 12 minutes. Add remaining oil to pan as needed.
Place all ingredients for peanut sauce in medium bowl and whisk to combine. Add small amounts of hot water, if needed, to thin to desired consistency. Serve meatballs immediately peanut dipping sauce.
Remove food grinder and attach flat beater and mixer bowl to mixer. Add green onion, brown sugar, soy sauce, curry paste, vinegar, lime juice, cilantro and panko, turn to Stir speed and mix until blended, about 30 seconds. Cover and chill for 45 minutes.
Shape chicken mixture into 24 meatballs (about 1½ tablespoons each) using wet hands. Heat 1 tablespoon oil in large skillet over medium heat. Add meatballs in batches and cook, turning often, until browned and cooked through, about 8 to 12 minutes. Add remaining oil to pan as needed.
Place all ingredients for peanut sauce in medium bowl and whisk to combine. Add small amounts of hot water, if needed, to thin to desired consistency. Serve meatballs immediately peanut dipping sauce.