Peanut Chicken Saute
Savor the irresistible flavors of Peanut Chicken Sauté, a quick and easy weeknight dinner bursting with savory-sweet goodness. This vibrant stir-fry combines tender, marinated chicken with crisp red bell peppers, carrots, and a luscious peanut sauce made from smooth peanut butter, hoisin sauce, and a touch of rice vinegar. The dish is elevated with aromatic garlic and ginger, and a sprinkle of roasted peanuts adds the perfect crunch. Ready in just 35 minutes, this one-pan recipe is perfect served over steamed rice or noodles for a wholesome, satisfying meal. Ideal for lovers of Asian-inspired cuisine, this peanut chicken dish is sure to become a new household favorite!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced or grated
- 1 large red bell pepper, thinly sliced
- 1 large carrot, julienned
- 2 stalks green onions, thinly sliced
- 0.25 cup smooth peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 0.5 cup chicken broth (or water)
- 0.5 teaspoon crushed red pepper flakes (optional)
- 0.25 cup roasted peanuts, chopped
Instructions
Cut the chicken into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce and cornstarch until smooth. Add the mixture to the chicken and toss to coat evenly. Let it marinate for 10 minutes while you prepare the other ingredients.
In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic, ginger, red bell pepper, carrot, and half of the green onions. Sauté for 3-4 minutes until the vegetables are tender-crisp.
While the vegetables cook, in a small bowl, whisk together the peanut butter, hoisin sauce, rice vinegar, chicken broth, and crushed red pepper flakes (if using) until smooth.
Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the top and stir well to coat all the ingredients. Cook for another 2-3 minutes, allowing the sauce to heat through and thicken slightly.
Remove the skillet from heat and garnish the dish with the chopped roasted peanuts and the remaining green onions.
Serve hot over steamed rice or noodles, and enjoy!
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 3509 mg | 153% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 27.1 g | ||
| Protein | 244.7 g | 489% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2996 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
