Description
A delicious and easy-to-make Chinese Peanut Butter Chicken recipe that combines tender chicken with a creamy peanut sauce and fresh vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1/4 cup chopped green onions (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until smooth. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until browned and cooked through.
- Add the sliced bell peppers and broccoli to the skillet. Stir-fry for an additional 3-4 minutes, until the vegetables are tender-crisp.
- Pour the peanut butter sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce is heated through.
- Serve the peanut butter chicken over cooked rice or noodles and garnish with chopped green onions.
Notes
- For a spicier dish, add more red pepper flakes or a splash of sriracha to the sauce.
- Substitute the chicken with tofu or tempeh for a vegetarian option, and adjust cooking times accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg