Ingredients
- Chicken breasts: 1.5 lbs, cut into 1-inch pieces
- Peanut butter: 1/2 cup, creamy or crunchy
- Soy sauce: 1/4 cup, low sodium
- Honey: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes (if using).
- Step 2: Add the chicken pieces to the bowl and toss to coat evenly with the peanut sauce.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the chicken and sauce to the skillet.
- Step 4: Cook the chicken for 6-8 minutes, or until the chicken is cooked through and the sauce has thickened, stirring occasionally.
- Step 5: Serve hot over rice or noodles. Garnish with chopped peanuts and cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of water or chicken broth to prevent the sauce from drying out.
- Serve this flavorful chicken over jasmine rice with a sprinkle of sesame seeds and a side of steamed broccoli.
- For extra depth of flavor, toast the peanut butter in the skillet for a minute before adding other sauce ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American