Healthy Eating
Peanut Butter Chicken
Description
This ridiculously simple, dead-on delicious Peanut Butter Chicken with veggies and a creamy Thai peanut sauce was created for that moment when you open the refrigerator and just don’t feel like cooking. It’s so easy and tasty, you’ll have it together before you know it!
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
Directions
- 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.
