My recipes come from a variety of places. Some of my baking comes from my mom, but I have to admit that I’ve never picked up a recipe from my dad before. Until now, anyway.
He made us a great dinner a couple of weeks ago, and we all loved it. Except ok for the wee ones who loved the first bite then decided it was too spicy. Altering it at home was easy enough, and they are now hooked. Yum!
How to Make Peanut Chicken
Some links in this article are affiliate links that may earn me a commission if you purchase through them.
Place the peanut butter, soy sauce, chicken stock, and teriyaki sauce in a bowl and mix it together. Especially if you’re me and have your peanut butter in the fridge to keep it from separating, it may not look very pretty right about now.
Cut the onion into a small dice. Place it into a pan with the olive oil and saute until softened. Add the chicken and continue to cook until the chicken is no longer pink on the outside.
Add the peanut butter sauce, and turn it down to a simmer. Let it cook, stirring periodically, for twenty to thirty minutes. At the very end, add the sugar snap peas (and water chestnuts, if you have them). Stir until the veggies are warmed through, then serve over rice.
Ok, so we didn’t have the peas this time around. Hush. It was still good.
Peanut Chicken
Ingredients
- 4 large chicken breasts cut into bite-sized chunks
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1/2 cup chicken stock
- 1/3 cup teriyaki sauce
- 1/2 red onion
- 1 tablespoon olive oil
- 1 cup sugar snap peas
- Water chestnuts
Instructions
- Place the peanut butter, soy sauce, chicken stock, and teriyaki sauce in a bowl and mix it together.1/2 cup creamy peanut butter, 2 tablespoons soy sauce, 1/2 cup chicken stock, 1/3 cup teriyaki sauce
- Cut the onion into a small dice. Place it into a pan with the olive oil and saute until softened. Add the chicken and continue to cook until the chicken is no longer pink on the outside.1/2 red onion, 1 tablespoon olive oil, 4 large chicken breasts
- Add the peanut butter sauce, and turn it down to a simmer. Let it cook, stirring periodically, for twenty to thirty minutes.
- At the very end, add the sugar snap peas (and water chestnuts, if you have them). Stir until the veggies are warmed through, then serve over rice.1 cup sugar snap peas, Water chestnuts
Notes
- I used the organic creamy peanut butter, the one with no sugar added to make the taste more authentic.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Win a $100 gift card to Lands End here
Win a Young Author prize pack here!
Last chance – Blogger ate all entries, and I have no way to recover them so chances are excellent: Win a travel game from Hasbro here
Yum! Sounds good. I doubt my kids would like it, but hey – that means more for me!!
I saved this one, too.
The Blue Zoo – I like how you think. I should use this more often 😉
Pat – Hope you all like it. 🙂
wow this looks incredible! I am definitely going to have to try this recipe out! I am your newest follower and would love it if you would check out my blog and follow me too! Thanks!
-Nikki
http://chef-n-training.blogspot.com/
This looks delish- me & chicken aren't friends at all but i'm wondering if I could try this.. Hmm… 🙂
Chef in Training – It was pretty tasty, and the wee ones defintely enjoyed it. Thanks so much for the follow!
Heather – Bummer that you and chicken aren't friends, but maybe if you pretend the chicken isn't chicken? Go fig. You'll like this week's!