Peanut Butter Chicken Stir Fry
This Peanut Butter Chicken Stir Fry is loosely inspired by the flavors of Ghanaian peanut butter stew, but turned into the kind of weeknight dinner I actually make on repeat: tender chicken, sweet potatoes, jalapeño, and a rich peanut sauce that's so comforting.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- black pepper
- 2 tablespoons olive oil divided
- 1 medium sweet potato diced
- 1 onion diced
- 1 jalapeño sliced, seeds removed for less heat
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- ⅛ teaspoon cinnamon
- ⅓ cup peanut butter
- ¾ cup chicken broth
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- cooked rice cilantro, and chopped peanuts optional for serving
Instructions
- Velvet the chicken: In a bowl, toss the 1 ½ pounds boneless skinless chicken thighs with 1 tablespoon cornstarch ½ teaspoon baking soda, 1 teaspoon olive oil, salt and black pepper. Let sit for 10-15 minutes while you prepare the potatoes.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and the 1 diced sweet potato. Cook for about 5 minutes, stirring occasionally, until the potato starts to brown.
- Add 2 tablespoons water and cover for 3-5 minutes. Once mostly tender, transfer to a plate.
- Add the remaining oil to the pan. Add the chicken in a single layer and let it cook undisturbed for 2–3 minutes.
- Add 1 onion and 1 jalapeño and cook another 3–4 minutes until the vegetables softened and the chicken is browned with slightly crisp edges.
- Add the 2 tablespoons tomato paste, 3 cloves garlic, 1 tablespoon fresh ginger, 1 teaspoon smoked paprika and ⅛ teaspoon cinnamon. Cook for 1–2 minutes until the tomato paste darkens slightly.
- In a bowl or measuring cup, whisk together ⅓ cup peanut butter, ¾ cup chicken broth, 1 teaspoon brown sugar, and 1 teaspoon Worcestershire sauce. Pour into the pan and stir to coat the chicken.
- Return the sweet potatoes to the pan and simmer for 2–3 minutes until the sauce thickens.For the best texture, let the mixture sit undisturbed for 30–60 seconds at a time between stirring so the sauce caramelizes slightly onto the chicken. Serve over rice, topped with cilantro and peanuts, if deseired.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 17g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 870mg | Potassium: 604mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5661IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg
Love this recipe?Mention @BusyFoodieLauren or tag #busyfoodie!