Peanut Butter Chicken

Servings: 4

Author: Maxine Sharf

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Peanut Butter Chicken

Prep time: 1 HourTotal time: 1 Hour

This spicy peanut butter chicken is one of my all time favorite family recipes. I can't believe it’s taken me this long to share it with you all! Marinated chicken with tons of veggies and Asian aromatics in a delicious spicy peanut sauce

Ingredients

Chicken and Marinade

• 2 lb. Chicken Breast, diced bite size
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 Tbs Soy Sauce
• 1 Tbs Sesame Oil
• 1 Tbs Cornstarch

Stir Fry Sauce

• 3 Tbs Natural Peanut Butter
• 1/4 Cup Water 
• 2 Tbs Chili Garlic Sauce (optional)
• 2 Tbs Cornstarch

Stir Fry

• 2 Tbs Canola Oil, divided
• 3 Tbs Fresh Ginger, minced
• 3 Cloves Garlic, minced 
• 1 Red Bell Pepper, diced small
• 1 Green Bell Pepper, diced small
• 1 Onion, diced small
• 1 Jalapeño, seed removed & diced small
• 6 Shiitake Mushrooms, diced small
• 2 x 8 oz. Cans Water Chestnuts, drained and diced small
• 1 Bunch Scallions, chopped

Instructions

1. Marinate the chicken in garlic powder, salt, pepper, soy sauce, sesame oil and cornstarch for at least 30 minutes while you prep all of the other ingredients.
2.  Mix together the ingredients for the sauce and set aside.
3. In a large wok or pan over medium high heat, stir fry the chicken in 1 Tbs canola oil until just cooked through and remove from the pan.
4. Add the remaining 1 Tbs canola oil to the pan and stir fry the garlic, ginger and scallion whites until fragrant (2-3 min); add the onion and stir fry until translucent (2-3 min).
5. Add the jalapeño, bell pepper, shiitake mushrooms and water chestnuts and stir fry for 4-5 more minutes; add the chicken back in along with the stir fry sauce; cook for 2-3 more minutes or until the sauce thickens and then turn off the heat and mix in the scallion greens.
6. Taste and adjust seasoning if needed (sometimes I add more salt or chili sauce) - enjoy!

Notes:

Vegan Modification: Sub in medium or firm tofu for chicken

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