Peanut Butter Chicken
Tender chicken and vegetables are stir-fried to perfection, then paired with a creamy peanut sauce in this easy peanut butter chicken recipe!
Foto: Well Plated
Ingredients
- 1/2 cup creamy peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon freshly squeezed lime juice
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons honey
- 1/4 cup water
- 1/2 teaspoon red pepper flakes plus additional to taste
- 1 1/2 pounds boneless (skinelss chicken breasts, cut into bite-sized pieces)
- 2 tablespoons extra-virgin olive oil
- 3 cups chopped broccoli florets about 1 small head or 8 ounces
- 2 large red bell peppers cut into thin slices
- 1 small bunch green onions chopped (divided)
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon low-sodium soy sauce
- Cooked brown rice (for serving)
- For topping: chopped fresh cilantro (chopped peanuts)
Steps
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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
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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