Description
Peanut Butter Chicken is a quick and easy homemade dinner with tender, crispy chicken coated in a creamy, savory peanut butter sauce. Serve it over rice or noodles with stir-fry vegetables for a delicious takeout-style meal.
Ingredients
- Chicken
- 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon fresh cracked black pepper
- 1/3 cup cornstarch
- 4 tablespoons vegetable oil
- Peanut Butter Sauce
- 1 1/4 cups chicken broth
- 1 cup creamy peanut butter
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar, tightly packed
- 2 tablespoons hoisin sauce
- 1 tablespoon minced garlic
- 3 teaspoons sriracha sauce
- 1 teaspoon pure sesame oil
- 2 1/2-3 tablespoons chopped unsalted dry roasted peanuts, optional garnish
- 1 tablespoon sliced green onions, optional garnish
Instructions
- Pat the cut chicken pieces dry with paper towels.
- Add the chicken pieces to a large mixing bowl.
- Sprinkle the onion powder, kosher salt, smoked paprika, ground ginger, and black pepper over the chicken. Toss to coat completely.
- Sprinkle the cornstarch over the seasoned chicken and toss until evenly coated.
- Add 2 tablespoons of the vegetable oil to a 10- to 12-inch skillet over medium-high heat.
- Once the oil is heated, add half of the coated chicken to the skillet. Cook for 4 minutes on each side. Remove the chicken from the pan and place it on fresh paper towels to drain. Repeat with the remaining chicken and vegetable oil.
- Reduce the heat to medium-low. Add the chicken broth to the skillet and whisk to loosen and remove the crispy bits from the bottom of the pan.
- Whisk in the peanut butter, soy sauce, brown sugar, hoisin sauce, garlic, sriracha, and sesame oil until the sauce is smooth. Remove the skillet from the heat.
- Add the cooked chicken to the sauce and use tongs to coat it thoroughly.
- Garnish with sliced green onions and chopped peanuts. Serve immediately over cooked rice or noodles.
Notes
- Coating the chicken in cornstarch gives it a more tender texture and helps the peanut sauce stick to the chicken. Almond flour can be used as a low-carb alternative.
- For extra freshness and flavor, add 2 teaspoons of lime juice and chopped cilantro to the peanut sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To freeze, place the cooked and cooled chicken in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat leftovers in the microwave or in a skillet until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian