Description
This Peanut Butter Chicken recipe features tender chicken breasts coated in a savory and slightly sweet peanut sauce, simmered to glossy perfection. Ready in just 25 minutes, it's a quick and flavorful weeknight dinner served best over white rice and garnished with fresh green onions.
Ingredients
Chicken
- 1 ½ pound boneless skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 tablespoon avocado oil
Peanut Sauce
- ½ cup water
- ⅓ cup creamy natural peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon sriracha
For Serving
- White rice
- Sliced green onions
Instructions
- Coat the Chicken: In a medium bowl, toss the chicken pieces with cornstarch and salt until they are evenly coated, which helps to create a light crust when cooked.
- Brown the Chicken: Heat a large nonstick skillet over medium-high heat and add the avocado oil. Spread the chicken pieces in a single layer and cook for 6 to 8 minutes, turning once, until they are lightly browned and just cooked through.
- Mix the Peanut Sauce: While the chicken browns, whisk together the water, creamy peanut butter, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sriracha in a measuring cup until smooth.
- Simmer the Chicken in Sauce: Reduce the skillet heat to medium and pour the prepared peanut sauce over the chicken. Stir to coat all pieces evenly and simmer for 2 to 3 minutes until the sauce thickens, becomes glossy, and clings well to the chicken.
- Serve: Dish the chicken hot over cooked white rice, spooning extra sauce over the top. Garnish with sliced green onions for added freshness and crunch.
Notes
- Use creamy natural peanut butter for the best smooth sauce texture.
- You can adjust the amount of sriracha to control the heat level.
- Serve with steamed vegetables for a complete meal.
- Leftovers can be reheated gently on the stovetop or in the microwave.
