Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs, cut into bite-sized pieces
- Peanut butter: 1/2 cup
- Soy sauce: 1/4 cup
- Honey: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
Instructions
- Step 1: In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
- Step 2: Heat a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Pour the peanut sauce over the cooked chicken and stir to coat evenly.
- Step 4: Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Step 5: Serve immediately over rice or noodles. Garnish with chopped peanuts and cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of water or chicken broth to prevent the sauce from drying out.
- Serve over jasmine rice and sprinkle with chopped green onions for a vibrant presentation.
- Don't overcrowd the skillet when cooking the chicken; cook in batches if needed to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American