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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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 400 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , American
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.
- Add the egg and toss to coat.
- 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).
- 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).
- 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,
- Add the cooked chicken back to the skillet and reduce the heat to low.
- In a medium bowl, combine the sauce ingredients.
- 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.
Cup of Yum
Notes
- 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.
Nutrition Information
Serving
1serving
Calories
400kcal
(20%)
Carbohydrates
18g
(6%)
Protein
31g
(62%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
113mg
(38%)
Sodium
1076mg
(45%)
Potassium
652mg
(19%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1036IU
(21%)
Vitamin C
40mg
(44%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 400
% Daily Value*
| Serving | 1serving | |
| Calories | 400kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 1076mg | 45% |
| Potassium | 652mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1036IU | 21% |
| Vitamin C | 40mg | 44% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.