Peanut Butter Chicken Sauce
The combination of savory and sweet in this peanut butter chicken recipe will tantalize your taste buds and leave you wanting more.
Servings: 4
Calories: 806kcal
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground ginger
- ½ teaspoon fresh cracked black pepper
- ⅓ cup cornstarch
- 4 tablespoons vegetable oil
Peanut Butter Sauce
- 1¼ cups chicken broth
- 1 cup creamy peanut butter, your favorite brand
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar, tightly packed
- 2 tablespoons hoisin sauce
- 1 tablespoon minced garlic
- 3 teaspoons sriracha sauce
- 1 teaspoon pure sesame oil
- 2½ to 3 tablespoons chopped unsalted dry roasted peanuts, optional garnish
- 1 tablespoon sliced green onions, optional garnish
Instructions
- Pat the cut chicken pieces dry with paper towels.
- Add the cut pieces of chicken to a large mixing bowl.
- Sprinkle the onion powder, kosher salt, paprika, ground ginger, and black pepper over the chicken. Toss to coat completely.
- Sprinkle the cornstarch over the coated chicken and toss to coat.
- Add 2 tablespoons of the vegetable oil to a 10 to 12-inch skillet over medium-high heat.
- Once the oil is heated, add ½ of the coated chicken to the oil. Cook for 4 minutes on each side. Remove the chicken from the pan and place it on new paper towels to drain. Repeat for the remaining chicken.
- Reduce the heat to medium-low. Add the chicken broth to the skillet and whisk to remove the crispy bits.
- Whisk in the peanut butter, soy sauce, brown sugar, hoisin, garlic, sriracha, and sesame oil until smooth. Remove from the heat.
- Add the cooked chicken to the sauce and use tongs to coat. Garnish with the sliced green onion and chopped peanuts. Serve immediately over cooked rice.
Notes
- You can find sesame oil in two places at the grocery store. It can be found in the baking aisle in the oil section. You can also find it with Asian foods. It is usually cheaper if you pick the oil that is in with the Asian foods.
- Coating the chicken in cornstarch gives it a more tender texture and helps the sauce stick to it.
- Ensure that the oil maintains a temperature of 350°F. Adding too much chicken at once will cool the oil, and the chicken will become greasy. If the oil becomes too hot, the outside of the chicken will burn.
Nutrition
Calories: 806kcal | Carbohydrates: 41g | Protein: 67g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 2211mg | Potassium: 1391mg | Fiber: 5g | Sugar: 18g | Vitamin A: 338IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg