Creamy Peanut Chicken
With Charred Snow Peas
Ingredients
Creamy Peanut Chicken
- 114 cup natural peanut butter (creamy or crunchy, preferably without added sugar)
- 228 tbsp toasted sesame oil (divided)
- 342 tbsp rice vinegar (divided, plus more for serving)
- 456 tsp light or dark brown sugar
- 456 tsp fresh ginger (grated)
- 456 count Garlic cloves (finely grated or minced)
- 456 tsp soy sauce
- 228 tsp fish sauce
- 228 lb chicken thighs or breasts (boneless, skinless, cut into 1-inch pieces)
- 171 tsp Kosher salt (plus more to taste)
- 684 tbsp neutral oil (such as safflower, sunflower, or grapeseed, divided)
- 228 bunch scallions (sliced, white and green parts separated)
- 1140 cup snow peas (about 12 ounces, trimmed)
- 228 serving white rice (for serving)
- 114 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.