Ingredienser

½ cup creamy peanut butter

3/4 cup chicken broth

3 tbsp low sodium soy sauce

3 tbsp honey

3 cloves garlic

2 tsp hot sauce

2 tbsp peanut oil (can sub olive oil)

2 ½ cups broccoli florets

¾ cup baby carrots (julienned)

1 red bell pepper (sliced)

1 ½ lbs. boneless chicken breast or thighs

¼ teaspoon white pepper

½ teaspoon salt

½ teaspoon paprika

½ cup cornstarch

1/3 cup peanut oil (can sub olive oil)

3 cups cooked rice

Green onions (to garnish)

Chopped peanuts (to garnish)

Gör så här

Whisk together the sauce ingredients in a medium bowl and set aside.

Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the broccoli and carrots and cook for 3-4 minutes, stirring frequently. Add the bell peppers and cook for 1-2 minutes. Remove and set aside.

Cut the chicken into 2-inch pieces and place them on a large plate. Pat them completely dry. Sprinkle with seasonings and use kitchen tongs to toss to coat evenly. Sprinkle with cornstarch and use tongs to toss to coat again.

Heat 1/3 cup peanut oil in a large skillet over medium-high heat.

Fry the chicken in batches, leaving room around each to ensure the edges get crispy. Flip once the bottom of the chicken is light brown and crisp, about 3-4 minutes per side. Make small adjustments to the heat (up or down) throughout cooking as needed. Remove and set aside once cooked.

Use kitchen tongs to grip a paper towel and remove excess oil from the skillet. Add the chicken back to the skillet. Whisk the peanut sauce mixture and add it to the skillet. Toss to coat.

Set heat to medium and allow the sauce to heat through and thicken, the cornstarch from the chicken will thicken the sauce. Cook until desired thickness is obtained. If the sauce becomes too thick, add splashes of water to thin it back out. Remove from heat.

Add the sauteed vegetables to the sauce or serve them on the side. Garnish with green onions and roughly chopped peanuts. Serve with rice or noodles. (See notes for instructions on making perfectly cooked rice.)