Peanut Butter Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 people
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Calories
669 kcal
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Course
Main Course
Peanut Butter Chicken
Description
This Peanut Butter Chicken recipe features chicken breasts or thighs seasoned with salt, white pepper, and paprika, coated with cornstarch, and fried until crispy on the edges. Vegetables including broccoli florets, julienned baby carrots, and sliced red bell peppers are sautéed separately to maintain slight crispness before combining with the chicken.
The sauce, made from creamy peanut butter, chicken broth, low-sodium soy sauce, honey, garlic cloves, and hot sauce, is whisked together and then added to the skillet with chicken and vegetables. The heat is set low to allow the sauce to thicken and coat everything evenly, creating a sweet, savory, and mildly spicy flavor profile balanced by the crunch of vegetables and the crispness of fried chicken.
Served over cooked rice, the dish is garnished with green onions and chopped peanuts to add freshness and additional texture. Optional ingredients like bean sprouts, water chestnuts, celery, kale, chow mein noodles, sliced almonds, or sesame seeds can be added to customize texture and flavor. The sauce consistency can be adjusted with water if it thickens too much during cooking.
The recipe includes practical tips for perfectly cooked rice and suggests the use of Frank's Red Hot Buffalo Sauce for the hot sauce component, with red pepper flakes optional for extra heat.
Ingredients
Sauce
- ½ cup peanut butter creamy
- 3/4 cup chicken broth
- 3 tablespoons soy sauce low sodium
- 3 tablespoons honey
- 3 cloves garlic
- 2 teaspoons hot sauce
Veggies
- 2 tablespoons peanut oil can sub olive oil
- 2 ½ cups broccoli florets
- ¾ cup carrot julienned, baby
- 1 red bell pepper sliced
Chicken
- 1 ½ lbs. chicken breast or thighs; boneless
- ¼ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ cup cornstarch
- 1/3 cup peanut oil can sub olive oil
For Serving
- 3 cups rice cooked
- green onions to garnish
- peanut to garnish, chopped
Instructions
- Whisk together the sauce ingredients in a medium bowl and set aside.
- Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the broccoli and carrots and cook for 3-4 minutes, stirring frequently. Add the bell peppers and cook for 1-2 minutes. Remove and set aside.
- Cut the chicken into 2-inch pieces and place them on a large plate. Pat them completely dry. Sprinkle with seasonings and use kitchen tongs to toss to coat evenly. Sprinkle with cornstarch and use tongs to toss to coat again.
- Heat 1/3 cup peanut oil in a large skillet over medium-high heat.
- Fry the chicken in batches, leaving room around each to ensure the edges get crispy. Flip once the bottom of the chicken is light brown and crisp, about 3-4 minutes per side. Make small adjustments to the heat (up or down) throughout cooking as needed.
- Wipe away excess oil, then add the chicken back to the skillet. Whisk the peanut sauce mixture and add it to the skillet. Toss to coat.
- Set heat to medium and allow the sauce to heat through and thicken, the cornstarch from the chicken will thicken the sauce. Cook until desired thickness is obtained. If the sauce becomes too thick, add splashes of water to thin it back out. Remove from heat.
- Add the sauteed vegetables to the sauce or serve them on the side. Garnish with green onions and roughly chopped peanuts. Serve with rice or noodles. (See notes for instructions on making perfectly cooked rice.)
Notes
- For perfectly cooked rice, bring 2 cups water and 2 chicken bouillon cubes to a boil, add 1 cup rinsed white long grain rice, cover and simmer gently for 20 minutes, then let stand 10 minutes off heat.
- The sauce thickens over time; add a splash of water to adjust consistency if needed.
- Frank's Red Hot Buffalo Sauce is used for hot sauce; red pepper flakes may be added for extra heat.
- Optional add-ins include bean sprouts, water chestnuts, celery, kale, chow mein noodles, sliced almonds, or sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 41g | 14% |
| Protein | 47g | 94% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1291mg | 54% |
| Potassium | 1221mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 4774IU | 95% |
| Vitamin C | 97mg | 108% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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