You know those evenings when you want something really flavorful, but the idea of turning on the oven and dealing with trays is just… no. This is exactly for that. One pan, quick sauce, and it somehow feels like more effort than it is.
I make this when I want something warm and satisfying but still a bit fresh on the side. The peanut sauce does most of the heavy lifting, and the green beans keep it from going too rich.
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Ingredients
Instructions
- Cut the chicken into medium chunks — a bit bigger than bite-size so they stay juicy. Add them to a bowl with the oil, coriander, smoked paprika, salt, and pepper. Mix well so everything is evenly coated.
- Thread the chicken onto skewers. Don’t pack the pieces too tightly — a bit of space helps them cook more evenly.
- Heat a heavy pan over medium-high heat until it’s properly hot. Place the skewers in and let them cook without moving for a few minutes. You want that first side to develop a deep golden color. If you start turning them too early, they won’t brown properly.
- Turn and cook the other side until the chicken feels firm but still slightly springy when pressed. Take them off the heat and let them rest — even a short rest keeps them from drying out.
- While the chicken cooks, make the sauce. In a bowl, mix the peanut butter with finely grated garlic, soy sauce, brown sugar, and hot water. Stir slowly — at first it might look thick and uneven, but it loosens into a smooth, glossy sauce. If it still feels too thick, add a small splash of water until it drips easily from a spoon.
- For the beans, boil them in salted water for about 3–4 minutes. They should turn bright green and stay slightly crisp. Drain them right away and let the steam escape — if they sit in water, they go soft quickly.
- Slice the shallot thinly and toss it with the warm beans along with the vinegar and a pinch of salt. The heat softens the shallot just enough and takes away the sharp edge.
- To serve, lay the beans down first, add the skewers on top, and spoon over the peanut sauce right before eating.
- (I once poured the sauce over everything too early and it soaked into the beans completely — still good, but you lose that contrast. Adding it last works better.)
- Finish with chopped parsley for a bit of freshness.
Also worth trying: Creamy Coconut Milk Shrimp Ready in 20 Minutes
Colorful Vegetable Salad with Fresh Flavor and Clean Finish
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