How to Make Delicious Asian Peanut Butter Chicken

Asian Peanut Butter Chicken. This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

This easy Peanut Butter Chicken recipe is a QUICK one-skillet dinner that's huge on flavor. A great mid-week meal, with no fussy ingredients! Peanut Butter Chicken Recipe. *Get more recipes from Raining Hot Coupons here* "PIN IT" If you like it (by clicking the button below)… This Low Carb Peanut Chicken Skillet is loaded with asian flavors, without the junk found in traditional takeout food. You can cook Asian Peanut Butter Chicken using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Asian Peanut Butter Chicken

1. Prepare 1/4 cup of honey.
2. You need 3 tbsp of red wine vinegar.
3. You need 1/4 cup of low sodium soy sauce.
4. It's 1/2 tsp of minced garlic.
5. You need 1 tsp of ground ginger.
6. Prepare 1/2 tsp of ground black pepper.
7. You need 2 of chicken breasts, cut into cubes.
8. It's 1/4 cup of low sodium soy sauce.
9. It's 1/4 tsp of ground ginger.
10. Prepare 5 tbsp of peanut butter.
11. It's 2 tsp of sugar.
12. It's 4 cup of chicken broth.
13. It's 1 tsp of minced garlic.
14. You need 2 cup of broccoli.
15. Prepare 4 tsp of cornstarch.
16. Prepare 4 tbsp of cold water.
17. It's 4 tsp of cider vinegar.

Peanut Butter Chicken recipe: You know that crispy peanut butter chicken you can often find on Chinese buffet tables? Sprinkle in a few dashes of salt and pepper. Soak your chicken in this mixture for a few minutes while. Skewers used for Asian chicken satay tend to be shorter than Western skewers.

Asian Peanut Butter Chicken instructions

1. Cut chicken breasts into cubes. Mix the first 6 ingredients together and pour over raw chicken in a large bowl. Cover and refrigerate for at least 1 hour.
2. In a medium pan, mix the 1/4 cup soy sauce, 1/4 tsp ginger, 1 Tbsp peanut butter, and 2 tsp sugar until well blended. Heat on medium heat.
3. Stir in the chicken broth and the garlic.
4. Cook marinated chicken, including marinade, in a separate pan until fully cooked.
5. Mix fully cooked chicken and marinade into the chicken broth mixture.
6. Stir in broccoli and cook until heated through.
7. Cover and simmer for 20 minutes.
8. Mix in a separate bowl the cornstarch, water, and cider vinegar.
9. Stir into the chicken mixture until bubbly and thick.
10. Serve over rice.

I like them because they fit in skillets! Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; set aside. I used less the next time I did it and still to peanut buttery!