Peanut Butter Chicken
Indulge in a mouthwatering fusion of flavors with this tantalizing peanut butter chicken. The homemade spicy peanut butter sauce takes this dish to a whole new level of deliciousness!
Equipment
Ingredients
SPICY PEANUT BUTTER SAUCE
- 7.05 oz (200 g) peanut butter (Made with peanuts and salt)
- 1.59 oz (45 g) coconut aminos (or Soy Sauce)
- 1.59 oz (45 g) maple syrup
- 0.53 oz (15 g) toasted sesame oil
- 1.24 oz (35 g) rice vinegar
- 5.11 oz (145 g) spring water (Lukewarm)
- 1/2 tsp (1 g) ground ginger
- 2 Garlic Cloves (Minced)
- 0.53 oz (15 g) lime juice (from 1/2 lime)
- 1/2 tsp (1 g) red pepper flakes
CHICKEN & VEGGIES
- 2 Lbs (910 g) Chicken Thighs (Diced in Cubes)
- 2 Tbsp (15 g) corn starch
- 1 Tbsp (15 g) olive oil
- 1 Tbsp (15 g) coconut aminos (or Soy Sauce)
- 1 red bell pepper (Previously Roasted | Sliced)
- 5 oz (140 g) frozen peas
- 1 shallot bulb (Thinly Sliced)
- Pepper (To Taste)
Instructions
SPICY PEANUT BUTTER SAUCE PREPARATION
- To a mini food processor add all the ingredients in order for the peanut butter sauce at the exception of the red pepper flakes. Mix until light and smooth. When ready check seasoning to taste and add the red pepper flakes. Set aside.7.05 oz peanut butter, 1.59 oz coconut aminos, 1.59 oz maple syrup, 0.53 oz toasted sesame oil, 1.24 oz rice vinegar, 5.11 oz spring water, 1/2 tsp ground ginger, 2 Garlic Cloves, 0.53 oz lime juice, 1/2 tsp red pepper flakes
CHICKEN & VEGGIES PREPARATION
- Dice the chicken thighs into cubes and mix them with corn starch until coated.
- Heat the frying pan on a medium heat. Add the olive oil and coconut aminos. Once hot add the diced chicken. Cook until golden brown and cooked all the way through when the thickest part reaches 165F/74C (Source: FDA). When ready set aside on a plate.
- In the same frying pan, add the chopped shallot with additional olive oil, if needed. Once the shallot is cooked, add the previously roasted sliced red pepper along with the frozen peas. Cook until the peas have softened, 3 to 5 minutes.
- Add the cooked chicken and half of the peanut butter sauce to the veggies. Check the consistency, add more sauce if needed. Let it cook for an additional 5 minutes.2 Lbs Chicken Thighs
- Serve while hot on top of rice. Enjoy with additional sauce on the side. Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Peanut Butter Chicken
Amount Per Serving
Calories 645
Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 11g69%
Trans Fat 0.1g
Polyunsaturated Fat 11g
Monounsaturated Fat 22g
Cholesterol 148mg49%
Sodium 493mg21%
Potassium 641mg18%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 11g12%
Protein 34g68%
Vitamin A 971IU19%
Vitamin C 36mg44%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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