Thai Peanut Pinto Chicken Toast (Printable Version)
Chicken, beans, and spicy Thai peanut sauce piled on toast for a flavorful, satisfying bite.
# What You’ll Need:
→ Protein & Legumes
01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 cup canned pinto beans, rinsed and drained
→ Peanut Sauce
03 - 1/3 cup creamy peanut butter
04 - 2 tablespoons soy sauce
05 - 1 tablespoon honey or brown sugar
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon sesame oil
08 - 1 garlic clove, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 to 2 teaspoons sriracha or chili sauce, to taste
11 - 2 to 3 tablespoons warm water, as needed
→ Vegetables & Herbs
12 - 1/2 cup shredded carrot
13 - 1/2 cup thinly sliced red bell pepper
14 - 2 green onions, finely sliced
15 - 1/4 cup fresh cilantro leaves, chopped
→ Bread
16 - 4 slices hearty sourdough or multigrain bread, toasted
→ Garnish
17 - Chopped roasted peanuts
18 - Lime wedges
# Step-by-Step Guide:
01 - Whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, sriracha, and warm water until smooth and pourable. Reserve.
02 - Combine shredded chicken and pinto beans in a large bowl. Add half the peanut sauce and mix until evenly coated.
03 - Fold in shredded carrot, sliced red bell pepper, green onions, and chopped cilantro. Mix gently to distribute.
04 - Toast sourdough or multigrain bread until golden and crisp.
05 - Top each toasted bread slice with a generous portion of chicken and vegetable mixture. Drizzle with extra peanut sauce, scatter chopped roasted peanuts over the surface, and serve with lime wedges.
# Additional Tips::
01 -
- Bold Thai flavors with nutty and spicy notes
- Quick and easy to prepare for lunches or snacks
02 -
- For a vegetarian version, substitute cooked tofu or tempeh for chicken
- Use gluten-free bread and tamari for a gluten-free option
03 -
- Add cucumber ribbons or shredded cabbage for extra crunch
- Pair with a crisp Riesling or an iced Thai tea