Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
½ cup of creamy peanut butter
3/4 cup of chicken broth
3 tsp low sodium soy sauce
3 tsp honey
3 cloves garlic
2 tsp hot sauce
2 tsp peanut oil, can sub olive oil
2 ½ cups of broccoli florets
¾ cup of baby carrots, julienned
1 red bell pepper, sliced
1 ½ Ibs. boneless chicken breast or thighs
¼ tsp white pepper
½ tsp salt
½ tsp paprika
½ cup of cornstarch
1/3 cup of peanut oil, can sub olive oil
3 cups of cooked rice
garnishing with green onions
sliced peanuts as a garnish
1. In a medium bowl, combine the sauce’s components and set aside.
2. In a big skillet, heat 2 tablespoons of peanut oil on medium-high. While cooking the broccoli and carrots for 3 to 4 minutes, toss them often. For 1-2 minutes, add and sauté the bell peppers. Take out and put aside.
3. Place the chicken on a big platter after cutting it into 2-inch pieces. Let them air dry entirely. Using kitchen tongs, sprinkling spice over the food will provide a uniform coating. Using tongs, sprinkle cornstarch on top and stir to coat once more.
4. In a big skillet, heat up 1/3 cup of peanut oil on medium-high.
5. Cook the chicken in stages, allowing space between each batch to ensure that the edges crisp up. After approximately 3–4 minutes on each side, flip the chicken until the bottom is lightly golden and crisp. Throughout cooking, make slight (up or down) temperature changes as necessary. Once cooked, remove and put aside.
6. Grab a paper towel with kitchen tongs, then squeeze off the excess oil from the skillet. Reintroduce the chicken to the skillet. Add the whisked peanut sauce mixture to the skillet. Coat by tossing.
7. Set the heat to medium and let the sauce warm through before allowing it to thicken; the chicken’s cornstarch will do this. Cook for the required amount of time. Simply add a little water if the sauce becomes very thick. Get rid of the heat.
8. The sautéed veggies may either be served on the side or added to the sauce. Peanuts and green onions should be coarsely chopped for garnish. Serve with noodles or rice. (For details on how to cook rice to perfection, see the notes.)
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