How to Make Peanut Butter Chicken
- cook TIME 45 mins
- prep TIME 15 mins
- total TIME 1 hr
Ingredients (21)
- 14 oz skinless boneless chicken breast cut into 1.5-inch pieces
- 3 tbsp unsalted peanut butter
- 1 tbsp honey
- 1/2 tbsp cornstarch
- 1/4 cup cilantro chopped
- 8 oz broccoli cut into florets
- 3 oz carrot julienned
- 2 oz red onion diced
- 0.5 oz roasted unsalted peanuts
- 1 tbsp canola oil
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp garlic minced
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1 tsp black sesame seeds
- 1 1/2 tbsp Heinz's ketchup
- 3/4 cup water
- 3 cups cooked medium-grain rice
INSTRUCTIONS
Prep:
Cut the chicken breasts into 1.5-inch slices.
Cut the broccoli into florets: Wash the broccoli under running water, then pat dry. Place the broccoli on a cutting board, the large stem facing up. With a paring knife, slice the large florets away from the large stem, one by one. Half or quarter the florets to have even pieces.
Cut the carrot into thin strips (julienne method): Cut off the top and peel the skin. From top to bottom, peel the carrot to have thin slices, then stack the slices up and slice them to have thin strips.
Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Roughly chop the cilantro.
Cook:
Make the peanut butter sauce: In a small mixing bowl, add 1/2 tsp garlic powder, 1/2 tsp ginger powder, 1 tbsp honey, 1/2 tbsp cornstarch, 1/2 tsp onion powder, 1/2 tsp pepper, 1/2 tsp cumin, 3 tbsp unsalted peanut butter, and 1 1/2 tbsp Heinz's ketchup. Mix to combine. Then add 3 tbsp reduced-sodium soy sauce and 3/4 cup water. Stir well.
Boil the carrot and broccoli: Bring water to a boil in a skillet. Add 3 oz carrot and 8 oz broccoli and cook for 2 minutes. Remove from heat when done, drain them and rinse through water so that their color remains bright.
Saute the garlic and red onion: In a skillet over medium heat, add 1 tbsp canola oil, 2 tbsp garlic, and 2 oz red onion. Stir well for 2 minutes.
Add the chicken: Add 14 oz chicken breast and stir-fry for 3 minutes.
Add the peanut butter sauce: Add the peanut butter sauce, stir well and bring to a boil, then cook for another 20 minutes over low heat or until the sauce thickens up.
Add the black sesame seeds, cilantro, and roasted peanuts: Remove from heat when done, then sprinkle 1 tsp black sesame seeds, 1/4 cup cilantro, and 0.5 oz roasted peanuts on top.
Serve with rice and boiled veggies.
