Cilantro Thai Chicken Breast
Prep time
Cook time
Total time
Serves: 2
  • 1 pound chicken breast with skin (2 pieces)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons butter
  • a handful of toasted peanuts, chopped
  • Spicy lime cilantro sauce:
  • 4 cloves garlic, minced
  • 2 stalks scallion, chopped
  • 1 teaspoon grated ginger
  • 4 thai chili peppers, sliced
  • a handful of chopped cilantro
  • 1 lime, juiced
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ¼ teaspoon ground black pepper
  1. Rub salt and pepper over the chicken breast on both sides, let sit for 10 minutes
  2. Toast a handful of peanuts in the oven, chopped and set aside
  3. Combine garlic, scallion, ginger, Thai chili pepper, cilantro, lime juice, soy sauce, sugar and black pepper in a small container, mix well and set aside.
  4. Heat a tablespoon butter in a skillet over medium-low heat until melt, place the chicken breast, skin side down, in the skillet.
  5. Wait 6-7 minutes until the skin side is golden brown (do not move the chicken while cooking), flip the chicken with a spatula.( If the chicken skin sticks to the pan, wait for 1 or 2 more minutes and shake the pan, the chicken should) release.
  6. Pan-fry the other side for 6-7 minutes until golden brown as well.
  7. Add 3 tablespoons butter into the pan, after the butter has melted, tilt the pan toward you, spoon up the butter with a long-handled spoon, quickly and repeatedly spoon up the foamy butter and pour it back over the chicken for 1-2 minutes before the butter starts smoking.
  8. Poke the breasts with a fork, if the juices run clear, the chicken is ready.
  9. Transfer the chicken to a cutting board, let rest a few minutes and then cut into thick slices.
  10. Spoon some lime cilantro sauce onto the chicken and top with chopped peanuts to serve.
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Recipe by Spice the Plate at