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Blackstone Thai Peanut Chicken
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Ingredients:
| 4 Boneless Skinless Chicken Breasts, cut into 1-inch pieces |
| Vegetable Oil |
| 2 Garlic Cloves, minced |
| 1 Tbsp Fresh Ginger, minced |
| 1/4 Cup Creamy Peanut Butter |
| 1/4 Cup Soy Sauce |
| 2 Tbsp Rice Vinegar |
| 2 Tbsp Honey |
| 1 Tbsp Sriracha |
| 1/2 Cup Coconut Milk |
| 1 Tbsp Lime Juice |
| 2 Tsp Sesame Oil |
| 1/4 Cup Chopped Peanuts, for garnish |
| 2 Tbsp Fresh Chopped Cilantro, for garnish |
| Cooked Rice, for serving |
Directions:
- Slice the chicken and place in a Ziploc bag. Drizzle with vegetable oil then add the garlic and ginger. Seal the bag and toss to coat the chicken. Set aside.
- Add the peanut butter, soy sauce, rice vinegar, honey, sriracha, coconut milk, lime juice, and sesame oil to a bowl and whisk to combine. Set aside.
- Heat the Blackstone to medium-high heat. Drizzle oil across the hot griddle surface. Add the chicken and cook, flipping occasionally, until an internal temperature of 165 degrees F is reached.
- Pour the sauce over the top and toss to coat. Let cook for an additional minute.
- Remove from the Blackstone. Serve hot over a bed of rice. Garnish with chopped peanuts and cilantro. Enjoy!
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