Peanut Butter Chicken
Peanut Butter Chicken features tender chicken pieces and vibrant vegetables coated in a creamy, savory peanut sauce with subtle sweetness and spice. This dish is both comforting and flavorful, perfect served over rice or noodles, with additional red pepper flakes or fresh herbs for extra flavor.
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.