Step by step

Method

5 steps

1. 1

   Whisk ½ cup smooth peanut butter, ¾ cup unsweetened coconut milk, 2 tablespoons light soy sauce, 1 tablespoon fish sauce, 1 tablespoon fresh lime juice, 1 teaspoon brown sugar, and ½ teaspoon crushed red pepper until smooth — no dry peanut butter lumps.

2. 2

   Heat 1 tablespoon neutral oil in a deep skillet over medium-high until shimmering. Add 1½ lb boneless skinless chicken thighs sliced into bite-size pieces and sear, turning once, until lightly browned, about 5 minutes — they'll finish in the sauce.

3. 3

   Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger; stir 30 seconds until fragrant.

4. 4

   Pour in the peanut sauce and add 2 cups trimmed green beans. Lower heat to medium and simmer, stirring often, until the chicken is cooked through (165°F) and the beans are crisp-tender, 7–9 minutes. Sauce should look creamy and coat a spoon — if it tightens too much, splash in a tablespoon of water or coconut milk.

5. 5

   Taste and nudge with lime or chili. Scatter ¼ cup chopped roasted peanuts and fresh cilantro on top. Serve with rice and lime wedges. You want creamy peanut chicken with snappy green beans — not a gluey paste or watery broken sauce.