Description
This Peanut Butter Chicken recipe combines tender, crispy chicken pieces with a rich, creamy peanut sauce and vibrant sautéed vegetables, creating a flavorful and satisfying meal perfect for weeknight dinners. The dish is served over rice and garnished with green onions and chopped peanuts for added texture and taste.
Ingredients
Scale
Peanut Sauce
- ½ cup creamy peanut butter
- 3/4 cup chicken broth
- 3 tablespoons low sodium soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 2 teaspoons hot sauce
Vegetables
- 2 tablespoons peanut oil (or olive oil)
- 2 ½ cups broccoli florets
- ¾ cup baby carrots, julienned
- 1 red bell pepper, sliced
Chicken
- 1 ½ lbs. boneless chicken breast or thighs
- ¼ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ cup cornstarch
- 1/3 cup peanut oil (or olive oil) for frying
To Serve
- 3 cups cooked rice
- Green onions, sliced (for garnish)
- Chopped peanuts (for garnish)
Instructions
- Prepare the Sauce: Whisk together the peanut butter, chicken broth, low sodium soy sauce, honey, minced garlic, and hot sauce in a medium bowl until smooth. Set aside.
- Sauté Vegetables: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the broccoli florets and julienned baby carrots, cooking for 3-4 minutes while stirring frequently. Add the sliced red bell pepper and cook for an additional 1-2 minutes. Remove the vegetables from the skillet and set aside.
- Prepare the Chicken: Cut the chicken into 2-inch pieces and pat dry thoroughly with paper towels. Sprinkle the chicken evenly with white pepper, salt, and paprika, then toss to coat using kitchen tongs. Sprinkle cornstarch over the chicken and toss again to coat all pieces evenly.
- Heat Oil for Frying: In the same or a clean large skillet, heat 1/3 cup peanut oil over medium-high heat until shimmering and hot enough for frying.
- Fry the Chicken: Add the chicken pieces to the skillet in batches, making sure not to overcrowd. Fry for about 3-4 minutes per side, until the bottoms are light brown and crispy. Adjust the heat as needed to prevent burning. Remove cooked chicken and drain on paper towels if desired.
- Combine Chicken and Sauce: Wipe excess oil from the skillet if necessary, then return all the fried chicken pieces to the skillet. Whisk the peanut sauce mixture once more, then pour it over the chicken. Toss gently to coat all the chicken evenly in the sauce.
- Simmer to Thicken Sauce: Reduce heat to medium and allow the sauce to warm through and thicken, letting the cornstarch from the chicken pieces help thicken it naturally. Stir occasionally and cook until the sauce reaches your preferred consistency. If the sauce becomes too thick, add a splash of water to thin it slightly. Remove from heat once ready.
- Finish and Serve: Stir the sautéed vegetables into the chicken and sauce, or serve them on the side, according to your preference. Garnish with sliced green onions and chopped peanuts. Serve hot over cooked white rice, vegetable fried rice, or noodles.
Notes
- To make perfectly cooked white rice, rinse 1 cup of rice under cold water until the water runs clear, then combine with 1 ½ cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
- You can substitute olive oil for peanut oil, but peanut oil enhances the nutty flavor of the dish.
- Adjust the hot sauce quantity based on your heat preference.
- Use chicken thighs for juicier meat if preferred over chicken breast.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
