REESE’S Peanut Butter Chicken

Chicken breast marinated and seared in a sauce made from REESE’S Peanut Butter Sauce, coconut milk, soy sauce, and red curry paste and served with jasmine rice, cilantro, and lime.

by Chef Mikel Anthony

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with HERSHEY Foodservice.

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Peanut Butter Sauce

INGREDIENTS

• 12 oz. can Coconut milk
• 2 cups REESE’S Peanut Butter Sauce
• 1/4 cup Fish sauce
• 1/4 cup Soy sauce
• 1/4 cup Red curry paste

METHOD

1. Whisk ingredients for sauce together.
2. Remove 1/4 to coat and marinate chicken for 2 to 24hrs.

Chicken

INGREDIENTS

• 4-6 ea. Chicken thighs, medium to small 
• 4-6 cloves Garlic, chopped 
• 3-4 ea. Thai chilies 
• Remaining peanut butter sauce

METHOD

1. Sear chicken in a pan and set aside.
2. Add in garlic and chilies and sauté med-low heat for 1 min.
3. Add in the rest of the sauce into the pan and place in chicken. Simmer gently until cooked through.
4. Serve with rice, cilantro and lime

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