Homemade Peanut Butter Chicken with Tender Juicy Chicken
This peanut butter chicken is rich, creamy, and coated in a bold savory sauce that makes every bite unforgettable. 🥜🍗
Servings 4
Ingredients
For the Peanut Sauce:
- ½ cup creamy peanut butter
- 1 Tbsp sesame oil
- 1 Tbsp freshly squeezed lime juice
- 1 Tbsp minced fresh ginger
- 1 Tbsp low-sodium soy sauce
- 2 cloves garlic minced
- ¼ cup water
- ½ Tsp red pepper flakes plus additional to taste
- 2 Tsp honey
For the Chicken and Stir Fry Veggies:
- 1 ½ pounds boneless skinelss chicken breasts cut into bite-sized pieces
- 3 cups chopped broccoli florets approx 1 small head or 8 ounces
- 2 large red bell peppers cut into thin slices
- 1 small bunch green onions chopped divided
- 2 cloves garlic minced
- 2 Tbsps extra-virgin olive oil
- 1 Tbsp minced fresh ginger
- 1 Tbsp low-sodium soy sauce
Instructions
- In a medium bowl, combine the peanut butter, sesame oil, lime juice, garlic, ginger, soy sauce, honey, water, and red pepper flakes. Whisk everything together until the mixture is smooth and well-blended.
- In the meantime, warm 1 tablespoon of olive oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and cook, browning on all sides until fully cooked, about 5 to 6 minutes. Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of oil to the skillet. Toss in the broccoli and bell pepper, cooking for about 7 to 8 minutes until the vegetables are crisp-tender. Stir in the garlic, ginger, soy sauce, and half of the green onions, coating the veggies well, and cook for another minute.
- Return the chicken to the skillet and pour in the sauce. Allow it to simmer for a few minutes until it slightly thickens. Sprinkle with the remaining green onions. Serve hot over rice, garnished with fresh cilantro and chopped peanuts.