Peanut Butter Chicken
Peanut butter chicken is crispy on the outside, juicy on the inside, tossed in a creamy peanut butter sauce with red peppers and ginger, and served over rice.
Servings 4 servings
Calories 400kcal
Ingredients
For the Chicken
- 1 pound chicken breast skinless, boneless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg lightly beaten
- ⅓ cup cornstarch
- 2 tablespoons vegetable oil
For the Stir Fry
- 1 teaspoon vegetable oil
- 1 red bell pepper diced
- 1 teaspoon ginger minced
For the Peanut Butter Sauce
- ⅓ cup smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon chili paste
- ¼ cup water
Instructions
- Cut chicken breast into 1 inch pieces and place it in a bowl. Sprinkle with salt and pepper.1 pound chicken breast, 1 teaspoon salt, 1 teaspoon black pepper
- Add the egg and toss to coat.1 egg
- In a separate shallow bowl, add the cornstarch and then add the egg coated chicken pieces. (let the excess egg mixture drip off as you add it to the cornstarch).⅓ cup cornstarch
- Add oil to a non-stick skillet and heat over medium high heat. Add the coated chicken and cook for 2-3 minutes on each side until no longer pink on the inside and crispy and golden brown on the outside. (the internal temperature should reach 145° F with a meat thermometer).2 tablespoons vegetable oil
- Remove from the skillet and place on a plate lined with paper towels to absorb any excess grease.
- In the same skillet, heat the additional oil and add the diced bell pepper and ginger. Cook over medium heat for 5-7 minutes, stirring often,1 teaspoon vegetable oil, 1 red bell pepper, 1 teaspoon ginger
- Add the cooked chicken back to the skillet and reduce the heat to low.
- In a medium bowl, combine the sauce ingredients.⅓ cup smooth peanut butter, 1 tablespoon soy sauce, 1 tablespoon chili paste, ¼ cup water
- Pour over the chicken and peppers and stir to combine and heat for 2-3 minutes until the sauce has warmed. To thin the sauce, add a tablespoon of water at a time until desired thickness.
- Serve over rice and garnish with sesame and sliced green onions if desired.
Notes
1. Swap the red bell peppers for green bell peppers, onions, mushrooms, zucchini, garlic, broccoli, cauliflower, sugar snap peas, carrots, or a combination of stir-fried veggies.
2. Use crunchy peanut butter for texture.
3. Although the flavor is a little milder, almond butter can be used in place of peanut butter if you need to make for anyone with a peanut allergy.
4. To make this gluten-free, swap the soy sauce for coconut aminos or tamari.
5. For extra heat, toss in some red pepper flakes or a dash of sriracha or other favorite hot sauce.
6. Use coconut milk instead of water in the sauce. Store in the refrigerator in an airtight container for up to 5 days. Allow to cool down and freeze in an airtight container for 1 month. Reheat in the microwave until heated through.
2. Use crunchy peanut butter for texture.
3. Although the flavor is a little milder, almond butter can be used in place of peanut butter if you need to make for anyone with a peanut allergy.
4. To make this gluten-free, swap the soy sauce for coconut aminos or tamari.
5. For extra heat, toss in some red pepper flakes or a dash of sriracha or other favorite hot sauce.
6. Use coconut milk instead of water in the sauce. Store in the refrigerator in an airtight container for up to 5 days. Allow to cool down and freeze in an airtight container for 1 month. Reheat in the microwave until heated through.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 18g | Protein: 31g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1076mg | Potassium: 652mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1036IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 1mg
