Chinese Peanut Butter Chicken (Printable Version)
Juicy chicken in a creamy peanut sauce with Asian flavors, garnished with green onions and chopped peanuts.
# Ingredients:
→ Protein
01 -
450g boneless, skinless chicken thighs or breasts
→ Sauce Base
02 -
250ml creamy peanut butter
03 -
60ml soy sauce
04 -
60ml honey
05 -
30ml rice vinegar
06 -
30ml sesame oil
07 -
3 cloves garlic, minced
08 -
1 tablespoon fresh ginger, grated
09 -
1 teaspoon red pepper flakes
10 -
120ml chicken broth
11 -
1 tablespoon cornstarch (optional)
→ Cooking & Seasoning
12 -
2 tablespoons vegetable oil
13 -
Salt and pepper to taste
→ Garnish
14 -
Chopped green onions
15 -
Chopped peanuts
→ For Serving
16 -
Cooked rice or noodles
# Steps:
01 -
Cut chicken into 2.5-4cm bite-sized pieces and season with salt and pepper.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side.
03 -
Flip chicken pieces and cook for another 4-5 minutes until fully cooked with no pink in the center. Remove from skillet and set aside.
04 -
In the same skillet, reduce heat to medium and sauté minced garlic and grated ginger for 30 seconds until fragrant.
05 -
Add peanut butter and stir until well combined with aromatics. Pour in soy sauce, honey, rice vinegar, and sesame oil, stirring until smooth and creamy.
06 -
Gradually add chicken broth to thin the sauce. For a thicker consistency, mix cornstarch with a little water and stir into the sauce.
07 -
Bring sauce to a gentle simmer and add red pepper flakes according to heat preference.
08 -
Return cooked chicken to the skillet, stirring to coat evenly with sauce. Simmer for 2-3 minutes more, then taste and adjust seasoning if needed.
09 -
Serve over cooked rice or noodles, drizzling extra sauce on top. Garnish with chopped green onions and peanuts.
# Notes:
01 -
For a spicier version, increase the amount of red pepper flakes or add a tablespoon of chili garlic sauce.
02 -
The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.