Recipe: Spicy Peanut Chicken
First things first: this is not becoming a cooking blog.
Nevertheless, the longer the pandemic lasts, the better I get at feeding myself. It’s gotten to the point that I repeat a recipe enough that I essentially know it by heart and start to play with the ingredients and flavors.
Several months ago, I had a craving for an Asian-style peanut chicken dish, so I went looking for a good option. Once I found one I liked, I wrote it down on my own recipe card…and promptly forgot where I originally found it. (So, if this looks like your recipe, please let me know!)
I’m a big fan of extra sauce to make the rice nice and flavorful, too, so you’ll see that this version includes a nice amount of the soy peanut sauce. If you just want to coat the food, you can halve the sauce recipe.
Let me know if you decide to make it. Hope you enjoy!
Spicy Peanut Chicken
For the Sauce
- 1/2 cup soy sauce
- 4 tbsp smooth peanut butter
- 1 tbsp white wine vinegar
- 1/4 tsp cayenne pepper add more for extra spicy
For the Chicken
- 2 boneless, skinless chicken breasts
- 2-3 fresh broccoli crowns cut into florets
- 1 bunch scallions, chopped whites and green; reserve some green for garnish
- 1 tsp ground ginger
- 3 tbsp minced garlic about 3-4 large cloves
- 1/3 cup peanuts, crushed
- Whisk together all ingredients for the sauce until combined and set aside to rest.
- In a large sauté pan, drizzle some oil in a pan and add chicken, garlic and ginger. Let the chicken brown a bit (5 mins or so)
- Just as the chicken is browned, add broccoli and onions (chicken will continue to cook). Let the veggies sauté and soften a bit
- Add the sauce and mix well. Let the mixture simmer until warmed through and well combined. Serve over rice and garnish with peanuts and green onions.