Peanut Butter Chicken

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Tender chicken and vegetables are stir-fried to perfection, then paired with a creamy peanut sauce in this easy peanut butter chicken recipe!

Prep: 10

Cook: 20

Total: 25

Servings: servings, about 7 cups

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Ingredients

For the Peanut Sauce:

½ 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
¼ cup water
½ teaspoon red pepper flakes plus additional to taste

For the Chicken and Stir Fry Veggies:

1 ½ 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

Instructions

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
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.
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.
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.

Notes

TO MAKE VEGETARIAN OR VEGAN: Swap the chicken for Crispy Tofu or chickpeas.
TO MAKE GLUTEN FREE: Swap the soy sauce for GF tamari. Serve with a GF grain, such as rice or quinoa.
TO STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.
TO REHEAT: Warm up leftover peanut butter chicken in a microwave or on the stovetop over medium-low heat. A splash of chicken broth, water, or coconut milk can help loosen up the sauce if needed.
TO FREEZE: Place in an airtight freezer-safe storage container in the freezer for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.
Love peanut sauce or know you will be eating some of the recipe as leftovers? I'd suggest making about 1.5 times the sauce amount, or (if you are married to my peanut-sauce loving husband) even doubling it. Toss enough of the sauce with the chicken to nicely coat it, then save the rest for serving or for perking up leftovers.

Nutrition

Serving: 1(of 4), about 1 3/4 cups stir-fry plus 1/2 cup brown riceCalories: 543kcalCarbohydrates: 21gProtein: 47gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.02gCholesterol: 109mgPotassium: 1223mgFiber: 5gSugar: 10gVitamin A: 2387IUVitamin C: 140mgCalcium: 73mgIron: 2mg