Peanut Chicken With Jasmine Rice Recipe

Name: Peanut Chicken With Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil (or use chili oil); 1 lb boneless skinless chicken thighs (cut into bite-size pieces, or use chicken breast); 1 red bell pepper (seeded and chopped, do not use green bell pepper); 1/3 cup chopped dry roasted peanuts; 2 green onions, chopped (more for garnish); 2 -3 tablespoons chopped fresh cilantro (optional or to taste); cooked jasmine rice (use any amout desired); PEANUT SAUCE; 1 1/2 cups chicken broth; 2 teaspoons soy sauce (can use a bit more); 3 teaspoons sugar; 1 tablespoon minced fresh garlic (or to taste); 1/8 - 1/4 teaspoon cayenne pepper (or to taste); 2 teaspoons minced fresh ginger (can use more); 1 tablespoon cornstarch; 3 -4 tablespoons smooth peanut butter; salt (to taste)

Servings: persons

1 tablespoon peanut oil (or use chili oil)
1 lb boneless skinless chicken thighs (cut into bite-size pieces, or use chicken breast)
1 red bell pepper (seeded and chopped, do not use green bell pepper)
1/3 cup chopped dry roasted peanuts
2 green onions, chopped (more for garnish)
2 -3 tablespoons chopped fresh cilantro (optional or to taste)
cooked jasmine rice (use any amout desired)
PEANUT SAUCE
1 1/2 cups chicken broth
2 teaspoons soy sauce (can use a bit more)
3 teaspoons sugar
1 tablespoon minced fresh garlic (or to taste)
1/8 - 1/4 teaspoon cayenne pepper (or to taste)
2 teaspoons minced fresh ginger (can use more)
1 tablespoon cornstarch
3 -4 tablespoons smooth peanut butter
salt (to taste)

1
Heat peanut oil in a wok over medium heat.
2
Add in the chicken thighs; cook tossing with a wooden spoon until thoroughly cooked through.
3
Add in red bell pepper and continue to cook until crisp-tender (about 2 minutes).
4
For peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smoooth, then mix in the peanut butter until well combined.
5
Season sauce with salt to taste then add to the wok along with the chopped green onions and continue to cook for 4-5 minutes stirring with a spoon over medium heat until slightly thickened.
6
Add/mix in peanuts.
7
Serve with cooked jasmine rice and garnish with chopped green onions (and fresh cilantro if using).

958

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon peanut oil (or use chili oil), 1 lb boneless skinless chicken thighs (cut into bite-size pieces, or use chicken breast), 1 red bell pepper (seeded and chopped, do not use green bell pepper), 1/3 cup chopped dry roasted peanuts, and more.

Yes, Peanut Chicken With Jasmine Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut Chicken With Jasmine Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions