Description
This Peanut Butter Chicken features tender chicken pieces enveloped in a creamy, rich peanut sauce, blending savory and sweet flavors. It’s easy to prepare and pairs perfectly with rice or noodles, making it a satisfying meal for any occasion.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup chicken broth (or water)
- 2 tablespoons vegetable oil (for cooking)
- Salt and pepper to taste
- Chopped green onions (for garnish)
- Chopped peanuts (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces in a single layer and cook for 5-7 minutes until golden brown and cooked through.
- Remove chicken from skillet and cover with foil to keep warm.
- In the same skillet, reduce heat to medium and sauté minced garlic and grated ginger for 1 minute.
- Add creamy peanut butter and stir for a minute to warm it up.
- Pour in soy sauce, honey, rice vinegar, and sesame oil, stirring until smooth.
- Gradually add chicken broth (or water) to reach desired consistency.
- Stir in red pepper flakes and adjust seasoning as needed.
- Return cooked chicken to the skillet and stir to coat with peanut sauce.
- Simmer for 3-5 minutes to absorb flavors.
- Optionally, add chopped peanuts for crunch during the last minute of cooking.
- Serve over cooked rice or noodles, drizzling extra sauce on top.
- Garnish with chopped green onions and peanuts.
- Serve immediately, optionally with steamed vegetables or salad.
Notes
- Adjust the level of red pepper flakes to suit your spice preference.
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes