Ingredients
- Chicken breasts, boneless and skinless: 1.5 pounds, cut into bite-sized pieces
- Peanut butter: 1/2 cup, creamy or chunky
- 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: 1/2 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) until smooth.
- Step 2: In a large skillet or wok, heat a tablespoon of oil over medium-high heat.
- Step 3: Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 4: Pour the peanut sauce over the chicken and stir to coat evenly.
- Step 5: Reduce heat to low and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Step 6: Serve immediately over rice or noodles. Garnish with chopped peanuts or cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent the sauce from drying out.
- Serve this delicious chicken over jasmine rice and steamed broccoli for a complete and satisfying meal.
- To prevent the peanut sauce from sticking to the pan, lightly grease the skillet before adding the chicken and sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American