Ingredients for Peanut Chicken With Jasmine Rice
- 2 tablespoons peanut oil
- Boneless Skinless Chicken Thighs
- 1 red bell pepper, thinly sliced
- Dry Roasted Peanuts
- ¼ cup chopped green onions
- Fresh Cilantro
- Cooked Jasmine Rice
- ½ cup chicken broth
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- Fresh Garlic
- ¼ - ½ teaspoon cayenne pepper (adjust to taste)
- Fresh Ginger
- 1 tablespoon cornstarch
- Smooth Peanut Butter
- Salt to taste
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How to Make Peanut Chicken With Jasmine Rice
- Heat 2 tablespoons of peanut oil in a wok or large skillet over medium-high heat.
- Add 1.5 lbs boneless, skinless chicken thighs and cook, stirring frequently with a wooden spoon, until browned and cooked through (about 8-10 minutes).
- Add 1 red bell pepper, thinly sliced, and cook until crisp-tender (about 3-5 minutes).
- **Prepare the Peanut Sauce:** In a medium bowl, whisk together ½ cup chicken broth, ¼ cup soy sauce, 2 tablespoons brown sugar, 2 cloves minced garlic, ½ teaspoon ground ginger, ¼ - ½ teaspoon cayenne pepper (adjust to taste), and 1 tablespoon cornstarch until smooth.
- Stir in 1 cup creamy peanut butter until completely combined. Season with salt to taste.
- Pour the peanut sauce into the wok with the chicken and bell peppers.
- Stir in ¼ cup chopped green onions and ½ cup roasted peanuts.
- Cook for 4-5 minutes, or until the sauce has thickened slightly, stirring constantly over medium heat.
- Serve immediately over cooked jasmine rice. Garnish with additional chopped green onions and fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
36g
Fat
29g
Carbs
6g
