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Peanut Chicken Recipe

You won’t find peanut chicken on the menu in an authentic Chinese restaurant. This delicious take out favorite is actually American born and uses one of America’s favorite foods—peanut butter. There are versions of this dish that originate from other countries such as Thai peanut chicken, which is also delicious but very different in flavor.

My wonderful peanut chicken recipe below is very similar to Kung Pao Chicken except that it has a lot less heat and much more flavor! Try this recipe for yourself and let me know what you think in the forum.

Most of my stir fry recipes call for the chicken to be velveted, which just makes the chicken very tender and smooth. This recipe however is an exception to the rule. The wonderful peanut flavor and feel of the overall dish is enhanced by a bit tougher, browned, textured chicken. Again, please feel free to experiment and try the chicken velveted if you like. Enjoy!

3 boneless skinless chicken breasts
1 bag 12 oz frozen vegetables

½ tbsp soy sauce
½ tbsp rice wine vinegar

1 ½ tbsp peanut oil
3 tbsp peanut butter
1 tbsp hot chili garlic sauce
6 tbsp rice wine vinegar
3 tbsp regular soy sauce
3 tbsp dark soy
1 cup plain lightly salted peanuts
2 tbsp sugar
½ cup chicken broth
2 tbsp cornstarch

  1. Begin by removing all the fat from the chicken and cut each breast into ¾ inch cubes.

  2. Marinate the chicken cubes in ½ tablespoon of soy and ½ tablespoon of rice wine vinegar for about 30 minutes at room temperature.

  3. Microwave the frozen vegetables for about 5 minutes or just until they are warm. For this recipe I found that Birds Eye Steam Fresh Asian Medley works the best, but any 12 oz bag of frozen mixed vegetables can be used. Just be sure to warm them and not overcook them.

  4. Once the vegetables are slightly warm and the chicken has marinated, heat the oil on high.

  5. Add the chicken and cook until it browns, about 5 minutes. Then place the chicken in a bowl to set aside, reserving the oil in the pan. If there is little or no oil left from browning the chicken, add a tablespoon to the pan.

  6. Add the peanut butter to the oil and stir constantly on high until it has melted

  7. Once the peanut butter has completely melted, add the chili garlic sauce, vinegar, both soys, peanuts, sugar and chicken broth. Cook on high for 3 minutes.

  8. Add the vegetables and stir for about 3 more minutes. Then add the chicken and bring to a boil.

  9. Mix the cornstarch with a little water just to dissolve. Add this mixture to the pan and stir until thick.

  10. This dish is wonderful served with either white or fried rice. Makes 3 generous servings.

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