Description
Savor this Thai Peanut Chicken recipe, featuring a delightful combination of tender chicken, creamy peanut sauce, and exotic spices.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) vegetable oil, divided
- 1 red bell pepper, sliced into thin strips
- 1 cup (70g) broccoli florets
- ½ cup (75g) thinly sliced carrots
- 3 garlic cloves, minced
- 1 tablespoon (15g) fresh ginger, grated
- ¼ cup (60g) natural peanut butter (smooth)
- 3 tablespoons (45ml) low-sodium soy sauce
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (30ml) honey or brown sugar
- 1 tablespoon (15ml) lime juice
- ¼–½ teaspoon red pepper flakes (adjust to taste)
- ½ cup (120ml) chicken broth
- 3 green onions, sliced (for garnish)
- ¼ cup (35g) chopped roasted peanuts (for garnish)
- Fresh cilantro leaves (for garnish)
Instructions
- Pat the chicken pieces dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes until golden and just cooked through. Transfer to a plate.
- In the same pan, add remaining oil, garlic, and ginger. Stir for 30 seconds until fragrant. Add bell pepper, broccoli, and carrots. Stir-fry for 3-4 minutes until vegetables begin to soften.
- While vegetables cook, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, red pepper flakes, and chicken broth until smooth.
- Pour peanut sauce over vegetables. Bring to a simmer, then reduce heat to medium-low. Let sauce thicken for 2-3 minutes. Return chicken to the pan with any juices. Toss until chicken is coated and heated through, about 2 minutes.
- Remove from heat and transfer to serving plates. Garnish with green onions, chopped peanuts, and cilantro. Serve immediately with jasmine rice or rice noodles.