Asian Style Creamy Peanut Chicken
Ingredients
The chicken and vegetables
-
2-3
tbsp
healthy cooking fat or oil
-
12
pieces
boneless skinless chicken thighs
-
2
tbsp
tapioca starch
-
½
tsp
salt
-
½
tsp
ground black pepper
-
1
large
red bell pepper
-
2
pieces
green onions
-
¼
cup
roasted salted peanuts
The sauce
-
½
cup
all natural peanut butter
-
½
cup
water
-
⅓
cup
unseasoned rice vinegar
-
⅓
cup
coconut aminos
-
3
tbsp
unpasteurized honey
-
2
tbsp
sambal oelek
-
2
tbsp
toasted sesame oil
-
½
tsp
fish sauce
-
1½
tbsp
grated fresh gingerroot
-
2
large cloves
garlic
To serve
-
3-4
cups
cooked jasmine rice
-
to taste
fresh cilantro
-
to taste
roasted peanuts
Instructions
- Prepare the sauce by whisking all sauce ingredients together in a bowl until smooth and set aside.
- In a separate bowl, combine chicken pieces with tapioca starch, salt, and pepper until evenly coated.
- Heat oil in a large wok or skillet over high heat and cook half the chicken until golden brown, about 8 minutes. Remove and repeat with remaining chicken.
- If there's excess fat in the pan, drain it, then return the chicken to the pan, add bell peppers, and sauté for about 30 seconds.
- Add green onions and sauté briefly, then stir in chopped peanuts and the prepared sauce.
- Cook for about 1 minute until the sauce thickens, then remove from heat.
- Serve with jasmine rice, garnished with cilantro and peanuts if desired.
Nutrition Facts (estimated)
Servings
6
Calories
496
Total fat
29g
Total carbohydrates
22g
Total protein
36g
Sodium
773mg
Cholesterol
143mg
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