Spicy Peanut Chicken Recipe
The best thing about having Asian sauces in your fridge and pantry is that you can whip up a really good meal in just a few minutes. This spicy peanut chicken recipe is the result of a jar with just a spoon of peanut butter, fish sauce, char siu sauce, soy, and chilli paste. It’s one of the quickest meals I’d fixed myself in recent days. And I cannot put into words how much I loved it. You can tweak the sauce too. If you don’t have char siu, use oyster or hoisin. If you don’t have any of those, simply use peanut butter, soy, chilli paste, and honey.
Throw some bok choy or basil in while cooking. It’s sure to add more flavour. I only had some coriander leaves and I used its stems. Also, make sure you add water soon after you add the sauce to the chicken. Else, it’ll get too thick. This recipe is so easy, you’ll see yourself making it every time you want to order in some Chinese food.
Boneless chicken – 250 gm cut into bite-size pieces (I used a chicken breast)
Onion – 1/2 chopped
Capsicum – 1/2 cut into cubes
Ginger – 1 inch piece minced
Garlic – 3 cloves minced
Roasted peanuts – handful
Coconut or vegetable oil – 2 tsp
Coriander leaves – handful, with stems and chopped
For the sauce:
Peanut butter – 1 tbsp
Fish sauce – 1 tbsp
Soy sauce – 1 tsp
Chilli paste – 1 tsp
Char siu sauce – 2 tsp (you could replace this with oyster or hoisin sauce)
Sesame oil – 1 tsp
Heat the coconut oil in a nonstick pan and toss the chicken in there to cook.
Once the chicken has browned on both sides, toss the onions, capsicum, and coriander stems in. Stir and let it cook for a minute.
Now whisk together all the ingredients for the sauce thoroughly.
Add the sauce to the chicken and mix. Add half a cup of water.
Cover with a lid and let it simmer for about 2 mins.
Garnish with coriander leaves and peanuts.
Serve with rice or noodles.
You could replace the chicken with tofu and broccoli. I’m pretty sure it’d make for a delicious vegetarian version.