1½poundsboneless, skinless chicken thighscut into chunks
¼cupcornstarch
½teaspoonground cumin
½teaspoonkosher salt
¼teaspoonground black pepper
¼teaspoonground cayenne pepperoptional
¼cupvegetable oil
½cuplightly salted roasted peanutschopped
Fresh cilantrofor garnish
Serve With (optional)
White or brown rice
Fresh or steamed vegetables
Lime wedgesfor garnish
Instructions
Prepare the peanut sauce by adding the ingredients to the bowl of a food processor or blender. Pulse until combined, smooth, and creamy; set aside.
½ cup natural peanut butter, ½ cup low-sodium chicken broth, ¼ cup hoisin sauce, 2 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon chili garlic sauce, 2 teaspoons minced garlic, 1 teaspoon grated ginger
Add the chunked chicken to a large bowl. Sprinkle the cornstarch, cumin, salt, pepper, and cayenne over the chicken then toss to coat.
1½ pounds boneless, skinless chicken thighs, ¼ cup cornstarch, ½ teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon ground cayenne pepper
Heat oil in a large skillet or wok set over medium-high heat. Cook the chicken, in batches, for 3-4 minutes undisturbed. When they begin to look golden, stir and flip the pieces and cook 2-3 more minutes to brown the other side. Remove the cooked chicken to a clean plate and repeat with the remaining chicken.
¼ cup vegetable oil
Drain any excess oil from the pan and return it to a medium-low heat burner. Return the chicken to the pan and pour the peanut sauce over it, tossing to combine. Sprinkle in half of the peanuts and stir. Bring the mixture to a low simmer for a few minutes until the sauce has thickened slightly and the chicken is warmed through.
½ cup lightly salted roasted peanuts
Transfer the finished chicken to a serving dish. Garnish with remaining peanuts and cilantro, and serve with rice and vegetables.
Fresh cilantro, White or brown rice, Fresh or steamed vegetables, Lime wedges
Notes
If you plan to serve this dish with rice and veggies, make sure to prepare those sides ahead of time!
Coating the chicken in cornstarch makes it more tender and helps the sauce stick to it and thicken.
The chicken is finished cooking when it is 165°F internally on an instant-read thermometer.
For a thicker sauce, simmer for longer. Keep in mind that the sauce will continue to thicken as it cools.
Nutritional information does not include optional ingredients.
Storage: Store Chinese peanut butter chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.