Peanut Chicken With Jasmine Rice

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 1 tablespoon peanut oil (or use chili oil)
• 1 lb boneless skinless chicken thighs (cut into bite-size pieces, or use chicken breast)
• 1 red bell pepper (seeded and chopped, do not use green bell pepper)
• 1/3 cup chopped dry roasted peanuts
• 2 green onions, chopped (more for garnish)
• 2 -3 tablespoons chopped fresh cilantro (optional or to taste)
• cooked jasmine rice (use any amout desired)
• 1 1/2 cups chicken broth
• 2 teaspoons soy sauce (can use a bit more)
• 3 teaspoons sugar
• 1 tablespoon minced fresh garlic (or to taste)
• 1/8-1/4 teaspoon cayenne pepper (or to taste)
• 2 teaspoons minced fresh ginger (can use more)
• 1 tablespoon cornstarch
• 3 -4 tablespoons smooth peanut butter
• salt (to taste)

Recipe

• 1 heat peanut oil in a wok over medium heat.
• 2 add in the chicken thighs; cook tossing with a wooden spoon until thoroughly cooked through.
• 3 add in red bell pepper and continue to cook until crisp-tender (about 2 minutes).
• 4 for peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smoooth, then mix in the peanut butter until well combined.
• 5 season sauce with salt to taste then add to the wok along with the chopped green onions and continue to cook for 4-5 minutes stirring with a spoon over medium heat until slightly thickened.
• 6 add/mix in peanuts.
• 7 serve with cooked jasmine rice and garnish with chopped green onions (and fresh cilantro if using).