Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (adjust to taste)
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/4 cup coconut milk
- 1/4 cup chopped peanuts, for garnish
- 2 green onions, sliced, for garnish
- Fresh cilantro, for garnish
Feel free to substitute almond or sunflower seed butter for a different twist, and adjust the sriracha to your preferred spice level. My Abuela always said, “A recipe is a canvas, and your ingredients are the paint!”
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and ginger, stirring until fragrant, about 1 minute. This step always reminds me of helping my grandmother in her kitchen, the aroma of garlic sizzling in olive oil was a constant delight.
- Lower the heat to medium and add the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, sriracha, and coconut milk. Stir continuously until the mixture is smooth and well combined. My Abuela taught me to taste as I go, ensuring the balance of flavors is just right.
- Return the chicken to the skillet, ensuring each piece is well-coated in the sauce. Let it simmer for about 5 minutes, allowing the flavors to meld beautifully.
- Once cooked, remove from heat and garnish with chopped peanuts, green onions, and fresh cilantro. Serve over a bed of steamed jasmine rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International