Peanut Chicken Recipe
User Reviews
4.9
Peanut Chicken Recipe
Description
Peanut Chicken Recipe features cubed chicken breasts marinated briefly in soy sauce, then browned in coconut oil for a rich base. Crisp strips of bell peppers and broccoli florets are sautéed and combined with the chicken. The Thai peanut sauce is crafted from all-natural peanut butter mixed with lime juice, soy sauce, red curry paste, rice wine vinegar, garlic, ginger, and water, creating a creamy and slightly spicy coating for the dish. The sauce thickens over the heat, enveloping the chicken and vegetables evenly.
The final dish is garnished with chopped peanuts and sesame seeds, which add texture contrast to the tender chicken and softened vegetables. This recipe works well served with steamed rice, allowing the sauce to soak into the grains for a filling meal. The presence of fresh aromatics and peanut butter give the dish a balance of savory, tangy, and spicy flavors.
The method emphasizes controlling the cooking of each ingredient so the chicken browns without drying out, and the vegetables remain with slight crunch. Preparing the peanut sauce separately ensures even flavor distribution and helps regulate the dish’s consistency when combined.
Ingredients
- 4 chicken breast cubed
- 2 tablespoons soy sauce
- 2 tablespoons coconut oil
- 2 bell pepper cut into strips
- 1 head broccoli cut into florets
- peanuts to serve, chopped
- sesame seeds to serve, chopped
Thai Peanut Sauce
- ½ cup peanut butter all-natural
- ¼ cup soy sauce gluten-free, if needed, low-sodium
- ¼ cup lime juice from 1 ½ limes, fresh
- 2 tablespoons red curry paste
- 2 tablespoons rice wine vinegar
- 2 cloves garlic very finely minced
- 1 inch ginger very finely minced, piece
- ¾ cup water
Instructions
- Toss the cubed chicken breasts with the soy sauce. Melt the coconut oil in a large skillet over medium-high heat. Add the chicken and let it brown, about 10 minutes. Remove the chicken from the skillet.
- While the chicken is browning, whisk all the peanut sauce ingredients together in a medium-sized bowl.
- Add the bell peppers and broccoli to the skillet. Let them cook until they begin to soften, about 4 minutes. Add the chicken back into the pan and pour the peanut sauce over the top. Bring the sauce to a boil so that it thickens slightly and coats the chicken and veggies.
- Serve the chicken with some crushed peanut and sesame seeds over top and dig in!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 590kcal | 30% |
| Carbohydrates | 26g | 9% |
| Protein | 41g | 82% |
| Fat | 39g | 60% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 1189mg | 50% |
| Potassium | 1389mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 4033IU | 81% |
| Vitamin C | 219mg | 243% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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