Picture this: a rainy evening, the kind that makes the world feel like it’s wrapped in a cozy gray blanket. The kitchen is warm, filled with the aroma of something magical—a dish that’s like a hug on a plate, but with a kick. This Creamy Thai Peanut Butter Chicken isn’t just a meal; it’s an experience, a whirlwind of flavors that tangle and twist like the plot of a good mystery novel you can’t put down.
Steps
- Combine chicken pieces with cornstarch or almond flour in a small bowl, ensuring the chicken is well-coated. In another bowl, whisk together the peanut butter, hoisin sauce, soy sauce, sesame oil, minced garlic, and water until smooth.
- Heat oil in a large skillet over medium heat, then add the chicken. Cook for about 4-5 minutes, stirring occasionally, until the chicken is no longer pink and cooked through.
- Pour the prepared sauce into the skillet with the chicken. Let it simmer for an additional 4-5 minutes, stirring occasionally, until the sauce thickens and coats the chicken evenly.
- Remove the skillet from the heat. Serve the chicken topped with sesame seeds and green onions over rice, cauliflower rice, or steamed vegetables.
Ingredients
- 1 pound boneless skinless chicken breasts, chopped into bite-sized pieces
- 2 tablespoons cornstarch or almond flour
- 1/2 cup smooth peanut butter (no added sugar or salt)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce (or tamari, coconut aminos)
- 1 tablespoon sesame oil
- 1/4 cup water
- Oil for frying (such as peanut oil or safflower oil)
- Optional garnishes: sesame seeds, chopped coriander, cilantro, green onions
FAQ
- What does peanut butter chicken taste like?
- Peanut butter chicken features tender chicken pieces coated in a sweet, spicy, and savory sauce with a hint of umami flavor. Don’t be put off by the name; it’s a delightful dish with a balanced taste.
- Is peanut butter sauce the same as satay sauce?
- While both sauces include peanut butter, satay sauce typically incorporates coconut milk and has fewer spices compared to the peanut butter sauce used in this recipe.
- Can I use chicken thighs instead of chicken breasts?
- Yes, you can substitute boneless, skinless chicken thighs for the breasts. Just be sure to cook them for an additional two minutes to ensure they’re fully cooked.
- How do I store and reheat leftover peanut butter chicken?
- Store leftovers in an airtight container and refrigerate for up to five days, or freeze for up to six months. To reheat, use a microwave for 30-40 seconds or warm in a non-stick pan until the sauce sizzles.
- What can I serve with peanut butter chicken?
- Serve this dish over rice, cauliflower fried rice, or alongside steamed vegetables for a complete meal.
Tips
- Avoid Using Too Much Sesame Oil: While sesame oil adds a rich flavor, it can overpower the dish if used excessively. Stick to using it in the sauce mixture to maintain the balance of flavors.
- Choose the Right Cooking Pan: Opt for a wok or cast iron skillet to ensure the chicken cooks quickly and evenly. If only a small pan is available, consider cooking the chicken in batches to avoid overcrowding.
- Experiment with Chicken Thighs: If you prefer, boneless, skinless chicken thighs can be used instead of chicken breasts. Just remember to cook them for an additional two minutes for optimal tenderness.
- Enhance with Vegetables: For added nutrition and color, incorporate fresh vegetables such as broccoli, red bell peppers, or snow peas into the dish before adding the peanut butter sauce.
Equipment
- Wok or Cast Iron Skillet – Ideal for cooking the chicken quickly and evenly.
- Non-stick Pan – Useful for cooking and reheating the dish.
- Mixing Bowls – For preparing the sauce and coating the chicken.
- Whisk – For mixing the sauce ingredients smoothly.
