Description
Peanut Butter Chicken is a flavorful and hearty dish combining tender chicken pieces coated in a crispy cornstarch crust, simmered in a rich, savory peanut butter sauce with a hint of heat. Stir-fried vegetables like broccoli, carrots, and bell peppers add vibrant color and crunch, making this a well-rounded, satisfying meal served over steamed rice. This recipe balances sweet, salty, and spicy flavors for a deliciously comforting experience.
Ingredients
Scale
Peanut Sauce
- ½ cup creamy peanut butter
- ¾ 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 (can substitute 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
- â…“ cup peanut oil (can substitute olive oil) for frying
To Serve
- 3 cups cooked rice
- Green onions, chopped (for garnish)
- Chopped peanuts (for garnish)
Instructions
- Prepare the sauce: In a medium bowl, whisk together creamy peanut butter, chicken broth, low sodium soy sauce, honey, minced garlic, and hot sauce until smooth. Set aside.
- Sauté the vegetables: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add broccoli florets and julienned baby carrots, cooking for 3-4 minutes while stirring frequently. Add sliced red bell pepper and cook for an additional 1-2 minutes until vegetables are tender-crisp. Remove vegetables from skillet and set aside.
- Prepare the chicken: Cut the chicken into 2-inch pieces and pat them completely dry using paper towels. Sprinkle with white pepper, salt, and paprika. Use kitchen tongs to toss and coat evenly. Then sprinkle with cornstarch and toss again until all pieces are well coated.
- Heat oil for frying: In the same or a clean large skillet, heat â…“ cup of peanut oil over medium-high heat, ensuring it is hot enough for frying but not smoking.
- Fry the chicken: Working in batches to avoid overcrowding, place chicken pieces in the skillet, leaving space around each piece for proper crisping. Cook each side for about 3-4 minutes or until golden brown and crisp. Adjust heat as necessary to prevent burning while ensuring thorough cooking.
- Remove excess oil and add sauce: After frying all chicken, wipe away excess oil from the skillet with a paper towel. Return all chicken pieces to the skillet. Whisk the peanut sauce mixture again and pour it over the chicken. Toss gently to coat the chicken evenly with the sauce.
- Simmer the sauce: Reduce heat to medium and allow the sauce to heat through and thicken. The cornstarch coating on the chicken will help thicken the sauce naturally. Stir occasionally and cook until the sauce reaches desired consistency. If the sauce becomes too thick, add a few splashes of water to adjust.
- Add vegetables and garnish: Return the sautéed vegetables to the skillet, either mixing them with the saucy chicken or serving on the side. Garnish with chopped green onions and roughly chopped peanuts. Serve hot over cooked white rice, vegetable fried rice, or noodles.
Notes
- For perfectly cooked white rice, rinse 1 cup of rice under cold water until water runs clear, then cook with 1 ½ cups water in a covered pot on low heat for 15 minutes. Let it rest covered off heat for 10 minutes before fluffing.
- You can substitute peanut oil with olive oil for a milder flavor and healthier fat profile.
- If you prefer less heat, reduce or omit the hot sauce from the peanut sauce mixture.
- Chicken thighs can be used instead of breasts for juicier texture.
- Adding vegetables last keeps them crisp and colorful; avoid overcooking.
