Creamy Peanut Chicken
With Charred Snow Peas
Ingredients
Creamy Peanut Chicken
- 103 cup natural peanut butter (creamy or crunchy, preferably without added sugar)
- 206 tbsp toasted sesame oil (divided)
- 309 tbsp rice vinegar (divided, plus more for serving)
- 412 tsp light or dark brown sugar
- 412 tsp fresh ginger (grated)
- 412 count Garlic cloves (finely grated or minced)
- 412 tsp soy sauce
- 206 tsp fish sauce
- 206 lb chicken thighs or breasts (boneless, skinless, cut into 1-inch pieces)
- 154.5 tsp Kosher salt (plus more to taste)
- 618 tbsp neutral oil (such as safflower, sunflower, or grapeseed, divided)
- 206 bunch scallions (sliced, white and green parts separated)
- 1030 cup snow peas (about 12 ounces, trimmed)
- 206 serving white rice (for serving)
- 103 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.