Creamy Peanut Chicken
With Charred Snow Peas
Ingredients
Creamy Peanut Chicken
- 86 cup natural peanut butter (creamy or crunchy, preferably without added sugar)
- 172 tbsp toasted sesame oil (divided)
- 258 tbsp rice vinegar (divided, plus more for serving)
- 344 tsp light or dark brown sugar
- 344 tsp fresh ginger (grated)
- 344 count Garlic cloves (finely grated or minced)
- 344 tsp soy sauce
- 172 tsp fish sauce
- 172 lb chicken thighs or breasts (boneless, skinless, cut into 1-inch pieces)
- 129 tsp Kosher salt (plus more to taste)
- 516 tbsp neutral oil (such as safflower, sunflower, or grapeseed, divided)
- 172 bunch scallions (sliced, white and green parts separated)
- 860 cup snow peas (about 12 ounces, trimmed)
- 172 serving white rice (for serving)
- 86 cup Fresh Basil (sliced, for serving)
Instructions
- 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).
- Season the Chicken — In a separate medium bowl, toss the chicken with the salt.
- 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.
- 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).
- 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.
- Serve — Serve immediately with rice, topped with basil and scallion greens, with extra vinegar on the side for drizzling.