Spicy Peanut Butter Chicken
Spicy Peanut Butter Chicken — it’s a meal that strikes you right where it matters. Succulent chicken chunks are enveloped in a luxurious and creamy peanut butter concoction, with the perfect touch of dried chili spice to keep things engaging.
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What I appreciate about this recipe is its comforting and profoundly rewarding nature, while being practical as well — it’s prepared from components I generally have in my kitchen already, and I suspect you do too.
This Peanut Butter Chicken with spicy chili pepper unites the finest of Asian-inspired flavors in an uncomplicated, appealing manner. It’s loaded with some of my favorite tastes— peanut butter, ginger, sesame, soy sauce, and fiery chile pepper. It’s quick to prepare, requiring only a handful of basic ingredients and minimal prep time — I can whip up this dish in under 15 minutes, making it ideal for hectic weeknights.
Moreover, it’s adaptable. I typically pair it with rice or noodles for a hearty meal, or with steamed or sautéed vegetables like carrots and sweet red bell peppers when I prefer something lighter.
Ingredients You Require
The ingredients necessary to prepare this simple Peanut Butter Chicken recipe are pleasingly straightforward:
- Chicken breast: Utilize boneless, skinless chicken breast, diced into bite-sized morsels. You can swap in boneless, skinless chicken thighs if you wish.
- Salt and pepper: These common seasonings are essential for optimal flavoring. I suggest kosher salt and freshly ground black pepper.
- Cornstarch: Coating the chicken pieces in starch aids in achieving a crunchy exterior when they’re pan-fried.
- Oil: For cooking the chicken. You can opt for any neutral-flavored oil with a high smoking point, such as avocado oil, safflower oil, or peanut oil.
- Dried red chili: Imparts heat and flavor to the dish. Chilies vary significantly in spice level, so select one that aligns with your taste preference.
- Smooth peanut butter: It serves as the foundation of the indulgent, nutty sauce, so choose a premium brand without added sugars or oils.
- Soy sauce: Soy sauce contributes depth of flavor and a savory umami essence.
- Water: Aids in thinning out the sauce to achieve the preferred consistency.
- Sesame oil: Toasted sesame oil adds a nutty scent and flavor.
- Minced fresh ginger: Provides a gentle heat and zesty flavor to the sauce.
How to Prepare It
The process for creating this meal is as uncomplicated as the ingredients. Here’s how to do it:
- Coat the chicken: In a medium bowl, mix the chicken pieces with seasonings and cornstarch to coat.
- Sear the chicken: Heat the oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook, turning now and then, until they’re golden brown and fully cooked.
- Add the chili: Once the chicken is finished cooking, introduce the dried red chili to the pan and stir to incorporate.
- Prepare the peanut sauce: Create the sauce by whisking together the peanut butter, soy sauce, water, sesame oil, and minced ginger until smooth.
- Combine and simmer: Pour the peanut butter sauce into the skillet with the cooked chicken. Cook for an extra minute, stirring continuously, until the sauce is heated through and evenly coats the chicken.
- Garnish and serve: Decorate the dish with chopped green onions for a burst of freshness, and serve hot with steamed rice or your preferred side dishes.
Advice for Success
Here are some pointers for enhancing your experience with this dish.
- I frequently utilize boneless, skinless chicken breast for this recipe because it keeps it somewhat lighter, but you can also opt for boneless, skinless chicken thighs for a moister choice if you desire.
- Store leftovers in the refrigerator in an airtight container for a maximum of 5 days.
- Freeze it in an airtight container for up to 3 months.
- Reheat it in the microwave until heated throughout.
What to Pair With It
Peanut Butter Chicken with Chili makes for a fantastic weeknight main course. Pair it with steamed white rice, brown rice, or coconut rice. Alternatively, toss it with either rice noodles or wheat noodles. Add a side of Japanese Cucumber Salad, Spicy Cucumber Salad, Dry Fried Green Beans, steamed broccoli, Air Fryer Broccolini, or other vegetables to complete the meal.
Zesty Peanut Butter Chicken
Robin Donovan
Succulent and tender chicken pieces in a zesty creamy peanut butter sauce. A swift and effortless weekday meal ready in under 15 minutes.
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In a medium bowl, combine the chicken, salt, pepper and cornstarch to coat evenly.
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Warm a non-stick skillet with oil. Sear the chicken for 5 to 6 minutes. Add the chili pepper.
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In a small bowl, mix together peanut butter, soy sauce, water, sesame oil, and ginger. Incorporate into the skillet with the chicken. Cook, stirring, for about 1 minute until the sauce is warmed through.
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Serve right away, garnished with green onion, if desired.
I often utilize boneless, skinless chicken breast for this dish since it keeps it a bit on the lighter side, but you may also use boneless, skinless chicken thighs for a more succulent choice if preferred.
Incorporate vegetables like bell pepper, broccoli, or green beans for additional color, texture, and nutrition, if you wish.
You can replace soy sauce with gluten-free tamari if necessary.
Preserve leftovers in the refrigerator in an airtight container for up to 5 days.
Freeze in an airtight container for a maximum of 3 months.
Reheat in the microwave until thoroughly heated.
Calories:
463kcalCarbohydrates: 18gProtein: 46gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 107mgSodium: 1068mgPotassium: 1069mgFiber: 6gSugar: 3gVitamin A: 4385IUVitamin C: 0.1mgCalcium: 71mgIron: 4mg
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