CookinCityRecipes & Articles For Better Cooking At Home

Peanut Butter Ground Chicken Stir-Fry

Quick answerAsian cuisine.
By Jaron Kimhi··👁 524 views
Peanut Butter Chicken
Peanut butter and chicken. If you didn't think this combination makes sense, think again. This recipe is so tasty and so easy you'll get hooked on it the second you taste it. Even people who aren't huge fans of peanut butter love it, because this recipe is just rich in flavors and the chicken absorbs and enhances the PB taste really well. This is a very quick dinner that will literally take you less than 20 minutes. It's also great the next day served in a sandwich, on rice, or whatever you feel like.

Tips for success:

  1. Work with a cast iron skillet. The chicken needs to be charred, so it's best for that.
  2. Don't "play" with the chicken after putting it in the skillet. You want the chicken to turn brown, not just white. You get so much more flavor!
  3. If the sauce is too thick, you can add 1/2 cup of water at the end.
  4. Add the soy, sugar, and rice vinegar at the end. After that, cook it no more than 1-2 minutes.

Method

  1. 1

    Add 2 tbsp of oil to a warm skillet and then the chopped scallions and garlic. Let them release the flavors for 1-2 minutes. Set the heat to highest and add the chicken (try to put the scallions and garlic on top of it or remove them so they wont burn). Leave the chicken alone for one minute without separating all the ground chicken pieces. you want the chicken to get a nice color on one side. When it gets nice color flip it and do the same thing with the other side.

    Peanut-Butter-Chicken-Ingredientsadding-garlic-and-scallionsadding-ground-chickenadding-salt-and-pepper
  2. 2

    Now it's time to start working on the ground chicken the same way you'd do with Bolognese sauce. When it's cooked (around 5 minutes on high heat) and there are no pink pieces add a hefty tbsp of peanut butter and mix well. Then add the soy, sugar and rice vinegar and incorporate everything in the ground chicken. Add some salt pepper and red crushed peppers for seasoning. If the chicken is too think you can also add up to 1/2 cup of water (if needed). It's ready! it doesn't need to be cooked more at this stage. Serve on rice or in a bun with Sriracha and scallions. It's really yummy!

    Peanut Butter Chickenadding-peanut-butteradding-rest-of-ingredientsit's-readyPeanut Butter ChickenPeanut Butter Chicken
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

You might also like

Brown Rice Noodles
Asian

Brown Rice Noodles with Chicken, Coconut Milk and Chestnuts

⏱ 35 - 40 Minutes👁 484
Chopped Liver
Jewish

Traditional Jewish Chopped Liver

⏱ 50 Minutes👁 1.7K
chicken roast with potatoes
Mediterranean

Grandma's Chicken Roast Revisited

⏱ 3.5 Hours👁 308
Pad Ka-Prao
Thailand

Pad Ka-Prao (ผัดกะเพรา)

⏱ 30 minutes👁 1.9K
Categories
ChickenStir-fry
Cuisines
Asian
Features
Gluten Free30 minutes or lesschicken
Tags
Gluten Free

Questions & answers

Can I use a different nut butter instead of peanut butter?
Sure — almond butter or cashew butter work great here. Just use the same 1 tbsp and expect a slightly different but still delicious flavor.
Can I swap the ground chicken for another protein?
Totally. Ground turkey or ground pork both work well and won't change anything else in the recipe.
What do I serve this with?
Jaron suggests rice or a bun with Sriracha and scallions — both are solid. The bun option turns it into a killer Asian-style sloppy joe.
My sauce looks too thick — what do I do?
Just splash in water a little at a time, up to 1/2 cup total, until you hit the consistency you want.
Can I skip the ginger and crushed red pepper?
Yep, both are marked optional so feel free to leave them out — the peanut-soy-vinegar combo still carries the dish on its own.