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Creamy Peanut Chicken

dinner

Creamy Peanut Chicken

A creamy, peanut-flavored stir-fry with chicken and charred snow peas, ideal for a flavorful family dinner.

Prep

15 min

Cook

15 min

Total

30 min

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Ingredients

Serves436

Creamy Peanut Chicken

  • 54.5 cup natural peanut butter (creamy or crunchy, preferably without added sugar)
  • 109 tbsp toasted sesame oil (divided)
  • 163.5 tbsp rice vinegar (divided, plus more for serving)
  • 218 tsp light or dark brown sugar
  • 218 tsp fresh ginger (grated)
  • 218 count Garlic cloves (finely grated or minced)
  • 218 tsp soy sauce
  • 109 tsp fish sauce
  • 109 lb chicken thighs or breasts (boneless, skinless, cut into 1-inch pieces)
  • 81.75 tsp Kosher salt (plus more to taste)
  • 327 tbsp neutral oil (such as safflower, sunflower, or grapeseed, divided)
  • 109 bunch scallions (sliced, white and green parts separated)
  • 545 cup snow peas (about 12 ounces, trimmed)
  • 109 serving white rice (for serving)
  • 54.5 cup Fresh Basil (sliced, for serving)
Servings: 436−+
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Cooking Instructions

  1. 1

    Prepare the Peanut Sauce

    In a medium bowl, stir together the peanut butter, sesame oil, 1 tablespoon of the vinegar, the brown sugar, ginger, garlic, soy sauce, fish sauce, and enough water to reach a sauce-like consistency (about ¼ to ½ cup).
  2. 2

    Season the Chicken

    In a separate medium bowl, toss the chicken with the salt.
  3. 3

    Cook the Chicken

    Heat a large skillet over high heat, then add 2 tablespoons of the neutral oil. Let the oil heat until it thins out, then carefully add the chicken. Cook, stirring almost constantly, until the chicken is no longer pink and just cooked through (3–5 minutes). Transfer to a clean bowl.
  4. 4

    Cook the Vegetables

    Add the remaining 1 tablespoon neutral oil to the skillet, then stir in the scallion whites. Cook for 1 minute, then stir in the snow peas. Cook until charred, stirring occasionally (about 3 minutes).
  5. 5

    Combine and Finish

    Turn off the heat and stir in the remaining ½ tablespoon vinegar. Return the chicken to the skillet and add the peanut butter mixture. Toss to coat everything with the sauce. Taste and add more salt if needed.
  6. 6

    Serve

    Serve immediately with rice, topped with basil and scallion greens, with extra vinegar on the side for drizzling.

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Creamy Peanut Chicken

With Charred Snow Peas

Prep: 15 min · Cook: 15 min · Total: 30 min · Servings: 436

Ingredients

Creamy Peanut Chicken

  • 54.5 cup natural peanut butter (creamy or crunchy, preferably without added sugar)
  • 109 tbsp toasted sesame oil (divided)
  • 163.5 tbsp rice vinegar (divided, plus more for serving)
  • 218 tsp light or dark brown sugar
  • 218 tsp fresh ginger (grated)
  • 218 count Garlic cloves (finely grated or minced)
  • 218 tsp soy sauce
  • 109 tsp fish sauce
  • 109 lb chicken thighs or breasts (boneless, skinless, cut into 1-inch pieces)
  • 81.75 tsp Kosher salt (plus more to taste)
  • 327 tbsp neutral oil (such as safflower, sunflower, or grapeseed, divided)
  • 109 bunch scallions (sliced, white and green parts separated)
  • 545 cup snow peas (about 12 ounces, trimmed)
  • 109 serving white rice (for serving)
  • 54.5 cup Fresh Basil (sliced, for serving)

Instructions

  1. Prepare the Peanut Sauce — In a medium bowl, stir together the peanut butter, sesame oil, 1 tablespoon of the vinegar, the brown sugar, ginger, garlic, soy sauce, fish sauce, and enough water to reach a sauce-like consistency (about ¼ to ½ cup).
  2. Season the Chicken — In a separate medium bowl, toss the chicken with the salt.
  3. Cook the Chicken — Heat a large skillet over high heat, then add 2 tablespoons of the neutral oil. Let the oil heat until it thins out, then carefully add the chicken. Cook, stirring almost constantly, until the chicken is no longer pink and just cooked through (3–5 minutes). Transfer to a clean bowl.
  4. Cook the Vegetables — Add the remaining 1 tablespoon neutral oil to the skillet, then stir in the scallion whites. Cook for 1 minute, then stir in the snow peas. Cook until charred, stirring occasionally (about 3 minutes).
  5. Combine and Finish — Turn off the heat and stir in the remaining ½ tablespoon vinegar. Return the chicken to the skillet and add the peanut butter mixture. Toss to coat everything with the sauce. Taste and add more salt if needed.
  6. Serve — Serve immediately with rice, topped with basil and scallion greens, with extra vinegar on the side for drizzling.