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Ingredients & Directions
Directions
Chicken Breasts
2
2 tablespoons
Kosher salt
2 tablespoons
Curry powder
1 tablespoon
Ground Black Pepper
2 tablespoons
Canola oil
- Season the chicken with salt, then the black pepper and curry powder.
- Heat a cast iron pan over medium-high heat.
- Add the oil and sear the chicken on both sides until cooked through.
- Remove from the skillet and serve with peanut sauce and cilantro.
- To make the sauce, combine all ingredients in the blender and puree until smooth.
For the Sauce
1 cup
Peanut butter
1/4 cup
Sriracha
1
Lime, juiced
1 cup
Coconut Milk
1 tablespoon
Sugar
2 tablespoons
Fish Sauce
1 bunch
Cilantro
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Prep
Cook
00:00 Total Time
Ingredients
Directions
Chicken Breasts
2
2 tablespoons
Kosher salt
2 tablespoons
Curry powder
1 tablespoon
Ground Black Pepper
2 tablespoons
Canola oil
- Season the chicken with salt, then the black pepper and curry powder.
- Heat a cast iron pan over medium-high heat.
- Add the oil and sear the chicken on both sides until cooked through.
- Remove from the skillet and serve with peanut sauce and cilantro.
- To make the sauce, combine all ingredients in the blender and puree until smooth.
For the Sauce
1 cup
Peanut butter
1/4 cup
Sriracha
1
Lime, juiced
1 cup
Coconut Milk
1 tablespoon
Sugar
2 tablespoons
Fish Sauce
1 bunch
Cilantro
