Recipe: Spicy Peanut Chicken
This has always been one of my favorite dishes. Sometimes it takes a few tries to get the sauce just right, but you can always add more of any ingredient. I like mine very spicy, so I use both Sriracha and chili garlic sauce. You can leave those out if you’d like a milder sauce. I like to use pad Thai noodles, but you can also use rice. You can also substitute with any veggies of your choice.
Spicy Peanut Chicken Recipe
2 chicken breasts
2 cups noodles or rice of your choice, cooked
½ tablespoon fresh grated ginger
1 tablespoon minced garlic
½ cup creamy peanut butter
1-2 tablespoons honey or maple syrup
4 tablespoons low-sodium soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon sesame oil
½ teaspoon red pepper flakes
2 teaspoons chili garlic sauce
1-2 tablespoons Sriracha sauce
1 small zucchini or half of a large one, diced
¼ cup red bell pepper, diced
Sesame seeds, roasted peanuts and green onions to garnish
¼ warm water if sauce needs to be thinned
1. Cook chicken breasts and cut into cubes.
2. Cook noodles or rice according to package instructions.
3. In a pan, heat oil and add ginger and garlic.
4. Cook garlic for a minute (until it sizzles), then add all the remaining ingredients of peanut sauce.
5. Let simmer on low heat for about 10 minutes.
6. Sautee zucchini and red pepper until golden brown.
7. Mix chicken, sauce and vegetables in a large pan, and let simmer for about 5 minutes on low heat.
8. Add a sprinkling of sesame seeds, roasted peanuts and diced green onions for garnish.