Ingredients for Bugeah's Peanut Chicken
- 4 tablespoons peanut oil
- Red Bell Pepper
- Carrot
- Zucchini
- Cabbage
- Broccoli
- Boneless Skinless Chicken Breasts
- 2 cups cooked rice
- Smooth Peanut Butter
- Coconut Milk
- Fresh Lime Juice
- Soy Sauce
- Garlic Cloves
- Brown Sugar
- Ground Ginger
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How to Make Bugeah's Peanut Chicken
- **Prepare the Peanut Sauce:** In a medium bowl, whisk together 1/4 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or brown sugar, 1 tablespoon lime juice, 1 teaspoon sesame oil, 1/2 teaspoon grated ginger, 1/4 teaspoon red pepper flakes (optional), and 2 tablespoons water until smooth and creamy. Set aside.
- **Cook the Chicken:** Heat 2 tablespoons peanut oil in a large skillet or wok over medium-high heat. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces. Cook, stirring occasionally, until browned and cooked through (about 6-8 minutes). Remove chicken from skillet and set aside.
- **Sauté the Veggies:** Add the remaining 2 tablespoons peanut oil to the skillet. Add 1 cup broccoli florets, 1 red bell pepper (sliced), 1/2 cup sliced carrots, and 1/2 cup snow peas. Stir-fry until tender-crisp (about 5-7 minutes).
- **Combine & Serve:** Return the cooked chicken to the skillet. Pour the peanut sauce over the chicken and vegetables. Toss to coat everything evenly. Serve immediately over 2 cups cooked rice. Garnish with chopped peanuts or green onions (optional). Enjoy the extra sauce!
- Leftover sauce is perfect for dipping or using as a marinade for other dishes!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
315g
Fat
124g
Carbs
58g
