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Crispy peanut butter chicken tossed in savory peanut sauce in a skillet with broccoli and carrots

Peanut Butter Chicken

Crispy pan-fried chicken tossed in a savory-sweet peanut sauce with stir-fried vegetables. Ready in about 45 minutes and perfect served over white rice or noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup creamy peanut butter stabilized variety such as Jif or Skippy preferred
  • 3/4 cup chicken broth
  • 3 tbsp low-sodium soy sauce
  • 3 tbsp honey
  • 3 garlic cloves freshly minced
  • 2 tsp hot sauce Frank's Red Hot Buffalo Sauce recommended
  • 2 tbsp peanut oil for stir-frying vegetables
  • 2 1/2 cups broccoli florets
  • 3/4 cup baby carrots julienned
  • 1 red bell pepper sliced
  • 1 1/2 lbs boneless chicken breast or thighs cut into 2-inch pieces, patted completely dry
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 cup cornstarch for coating chicken
  • 1/3 cup peanut oil for frying chicken
  • 3 cups cooked white rice for serving
  • 2 tbsp green onions sliced, to garnish
  • 2 tbsp chopped peanuts to garnish

Equipment

  • Large skillet
  • Medium mixing bowl
  • Whisk
  • Tongs
  • Paper towels

Method
 

  1. Whisk together the peanut butter, chicken broth, soy sauce, honey, minced garlic, and hot sauce in a medium bowl until completely smooth. Set aside.
  2. Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the broccoli and julienned carrots and stir-fry for 3 to 5 minutes, stirring frequently, until bright green and just tender-crisp. Add the sliced bell pepper and cook for 1 to 2 more minutes. Remove and set aside.
  3. Pat the chicken pieces completely dry with paper towels. Season with white pepper, salt, and paprika, tossing to coat evenly. Sprinkle with cornstarch and toss again until every piece is well coated.
  4. Heat 1/3 cup peanut oil in the same skillet over medium-high heat. Fry chicken in batches without crowding the pan, about 3 to 4 minutes per side, until light golden brown and crisp on all sides. Set aside and repeat with remaining chicken. Total frying time is approximately 15 to 20 minutes.
  5. Wipe most excess oil from the skillet. Return all cooked chicken to the pan. Whisk the peanut sauce and pour over the chicken. Toss to coat. Cook over medium heat for 2 to 3 minutes until the sauce heats through and thickens. Add water one tablespoon at a time if the sauce becomes too thick.
  6. Add the sauteed vegetables back to the skillet or serve on the side. Garnish with sliced green onions and chopped peanuts. Serve over white rice or noodles.

Notes

Use Frank's Red Hot Buffalo Sauce for the hot sauce. Crunchy peanut butter can substitute for creamy. Optional add-ins: bean sprouts, water chestnuts, celery, sliced almonds, sesame seeds, or red pepper flakes. Store refrigerated up to 3 days or freeze up to 3 months. Keep rice stored separately. Reheat with a splash of broth or water to loosen the sauce.