Peanut Butter Chicken

This peanut butter chicken is sweet and savory! It tastes like your favorite takeout, but it is much healthier. The tender chicken, fresh veggies, and flavorful sauce combine for a tasty dinner. Serve with brown rice, rice noodles, or by itself. Great for family dinners!

Ingreadient

• 1.5 lbs boneless, skinless chicken breasts or thighs (cubed)
• ¼ cup creamy all natural peanut butter
• 3 tbsp coconut aminos
• 2 tbsp honey
• 2 tbsp lime juice
• 2 cloves garlic (minced)
• 1 tsp grated ginger
• ¼ tsp red pepper flakes (adjust to taste)
• 2 tbsp olive oil (divided)
• 1 medium onion (sliced)
• 1 red bell pepper (sliced)
• 1 cup snap peas
• salt (to taste)
• black pepper (to taste)
• peanuts (optional garnish)
• chopped cilantro (to garnish)
• cooked brown rice or brown rice noodles (for serving)

Step by step

1. First, in a small bowl, whisk together the peanut butter, coconut aminos, honey, lime juice, minced garlic, grated ginger, and red pepper flakes. Set aside.
2. Season the chicken pieces with salt and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken to the skillet and cook until browned and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set it aside.
4. In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced onion, red bell pepper, and snap peas. Stir-fry for about 3 to 4 minutes until the vegetables are crisp-tender.
5. Return the cooked chicken to the skillet with the vegetables.
6. Pour the peanut butter sauce over the chicken and vegetables. Stir everything together until well coated in the sauce. Cook for an additional 2 to 3 minutes to heat through.
7. Taste and adjust the seasoning with salt and pepper if needed.
8. Remove the skillet from the heat.
9. Serve the peanut butter chicken over cooked brown rice or brown rice noodles.
10. Garnish with chopped peanuts and chopped cilantro, if desired.