Spicy Peanut Chicken Recipe

Name: Spicy Peanut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice or 1 cup white rice, made to package directions; 3 tablespoons vegetable oil or 3 tablespoons other high temperature cooking oil; 1 12 lbs boneless chicken thighs, diced into small bite-sized pieces; 1 red bell pepper, diced into 1/2 inch pieces; salt and pepper; 1 gingerroot, grated or minced (about 1 inch); 4 garlic cloves, finely chopped; ¼ cup creamy peanut butter or ¼ cup reduced sugar peanut butter; ¼ cup tamari soy sauce or ¼ cup reduced sodium soy sauce; ½ cup chicken stock; 1 tablespoon chili paste; 2 teaspoons toasted sesame oil; 1 (8 ounce) can sliced water chestnuts, drained; 1 bunch scallion, whites and greens chopped on angle into 1-inch pieces; 1 cup unsalted dry roasted peanuts

Servings: persons

1 cup brown rice or 1 cup white rice, made to package directions
3 tablespoons vegetable oil or 3 tablespoons other high temperature cooking oil
1 12 lbs boneless chicken thighs, diced into small bite-sized pieces
1 red bell pepper, diced into 1/2 inch pieces
salt and pepper
1 gingerroot, grated or minced (about 1 inch)
4 garlic cloves, finely chopped
¼ cup creamy peanut butter or ¼ cup reduced sugar peanut butter
¼ cup tamari soy sauce or ¼ cup reduced sodium soy sauce
½ cup chicken stock
1 tablespoon chili paste
2 teaspoons toasted sesame oil
1 (8 ounce) can sliced water chestnuts, drained
1 bunch scallion, whites and greens chopped on angle into 1-inch pieces
1 cup unsalted dry roasted peanuts

1
Start brown or white rice and 10 minutes before it is done begin your stir fry.
2
Heat a tablespoon of vegetable oil over high heat in a large skillet.
3
Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more.
4
Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan.
5
Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce.
6
Add chestnuts and scallions and toss 1 minute, add chicken and peppers back to pan with peanuts and turn to coat in sauce.
7
Serve over rice.

860

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1 cup brown rice or 1 cup white rice, made to package directions, 3 tablespoons vegetable oil or 3 tablespoons other high temperature cooking oil, 1 12 lbs boneless chicken thighs, diced into small bite-sized pieces, 1 red bell pepper, diced into 1/2 inch pieces, and more.

Yes, Spicy Peanut Chicken 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!

Spicy Peanut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions