Creamy Peanut Chicken
With Charred Snow Peas
Ingredients
Creamy Peanut Chicken
- 108 cup natural peanut butter (creamy or crunchy, preferably without added sugar)
- 216 tbsp toasted sesame oil (divided)
- 324 tbsp rice vinegar (divided, plus more for serving)
- 432 tsp light or dark brown sugar
- 432 tsp fresh ginger (grated)
- 432 count Garlic cloves (finely grated or minced)
- 432 tsp soy sauce
- 216 tsp fish sauce
- 216 lb chicken thighs or breasts (boneless, skinless, cut into 1-inch pieces)
- 162 tsp Kosher salt (plus more to taste)
- 648 tbsp neutral oil (such as safflower, sunflower, or grapeseed, divided)
- 216 bunch scallions (sliced, white and green parts separated)
- 1080 cup snow peas (about 12 ounces, trimmed)
- 216 serving white rice (for serving)
- 108 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.