This peanut butter chicken recipe is quick, easy and can be on the table in about 30 minutes! It features crispy chicken coated in my favorite peanut sauce, crisp bell peppers and served over fluffy jasmine rice.
First, prep the peanut sauce. For this recipe, I recommend using chicken broth instead of water for extra flavor.
The sauce recipe calls for 1/2 cup water, but for this chicken I recommend 3/4 cup (but chicken broth) since the tapioca from the chicken will thicken the sauce up as it cooks.
Cut the chicken into 1 inch cubes and add to a bowl.
Add in the tapioca starch, salt and pepper and toss well to combine.
Add 1 tablespoon of the oil to a pan along with the 1 tablespoon of soy sauce
Once warm, add the chicken and cook until golden brown and cooked all the way through.
Transfer to a bowl and set aside.
Add the remaining 1 tablespoon of oil to the same pan and add in the bell pepper, onion and garlic.
Saute for 5-10 minutes or until soft.
Add in the cooked chicken and peanut sauce. Toss to combine and let cook for about 5 minutes to let the chicken absorb the flavors of the sauce.
Taste and add more sauce if desired. I like it quite saucy so I usually add more!
Garnish with cilantro, peanuts and scallions. Serve over white rice and enjoy!
Notes
Feel free to add extra veggies when you add the onion/pepper! I love extra bell peppers, broccoli or snap peas. You will need extra sauce if you add extra veggies.