Peanut Butter Chicken
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings, about 7 cups
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Calories
543 kcal
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Course
Main Course
Peanut Butter Chicken
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Tender chicken and vegetables are stir-fried to perfection, then paired with a creamy peanut sauce in this easy peanut butter chicken recipe!
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Ingredients
For the Peanut Sauce:
- ½ cup peanut butter creamy
- 1 tablespoon sesame oil
- 1 tablespoon lime juice freshly squeezed
- 2 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 1 tablespoon soy sauce low-sodium
- 2 teaspoons honey
- ¼ cup water
- ½ teaspoon red pepper flakes plus additional to taste
For the Chicken and Stir Fry Veggies:
- 1 ½ pounds boneless skinelss chicken breasts, cut into bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- 3 cups broccoli chopped florets, about 1 small head or 8 ounces
- 2 red bell pepper large, cut into thin slices
- 1 green onion divided, small bunch, chopped
- 2 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 1 tablespoon soy sauce low-sodium
- brown rice for serving, cooked
- cilantro chopped peanuts, fresh, chopped, for topping
Instructions
- In a medium bowl, whisk together the sauce ingredients: peanut butter, sesame oil, lime juice, garlic, ginger, soy sauce, honey, water, and red pepper flakes until the sauce is smooth
- Meanwhile, heat 1 tablespoon of the olive oil in a large nonstick skillet or wok over medium high. Add the chicken and brown on all sides, until the chicken is cooked through, about 5 to 6 minutes. Remove to a plate and set aside.
- Add the remaining 1 tablespoon oil to the skillet. Add the broccoli and bell pepper. Cook the vegetables until crisp tender, about 6 to 8 minutes. Add the garlic, ginger, soy sauce, and half of the green onions. Stir to coat and cook 1 additional minute.
- Add the chicken and sauce to the skillet. Let simmer for a few minutes, until the sauce thickens a little. Sprinkle with the remaining green onions. Serve hot with rice, garnished with cilantro and chopped peanuts.
Notes
- TO MAKE VEGETARIAN OR VEGAN: Swap the chicken for Crispy Tofu or chickpeas.
- TO MAKE GLUTEN FREE: Swap the soy sauce for GF tamari. Serve with a GF grain, such as rice or quinoa.
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Warm up leftover peanut butter chicken in a microwave or on the stovetop over medium-low heat. A splash of chicken broth, water, or coconut milk can help loosen up the sauce if needed.
- TO FREEZE: Place in an airtight freezer-safe storage container in the freezer for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.
- Love peanut sauce or know you will be eating some of the recipe as leftovers? I'd suggest making about 1.5 times the sauce amount, or (if you are married to my peanut-sauce loving husband) even doubling it. Toss enough of the sauce with the chicken to nicely coat it, then save the rest for serving or for perking up leftovers.
Nutrition Information
Show Details
Serving
1(of 4), about 1 3/4 cups stir-fry plus 1/2 cup brown rice
Calories
543kcal
(27%)
Carbohydrates
21g
(7%)
Protein
47g
(94%)
Fat
32g
(49%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.02g
(1%)
Cholesterol
109mg
(36%)
Potassium
1223mg
(26%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
2387IU
(48%)
Vitamin C
140mg
(156%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings, about 7 cups
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1(of 4), about 1 3/4 cups stir-fry plus 1/2 cup brown rice | |
| Calories | 543kcal | 27% |
| Carbohydrates | 21g | 7% |
| Protein | 47g | 94% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Potassium | 1223mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2387IU | 48% |
| Vitamin C | 140mg | 156% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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