The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup chicken broth
- 2 tablespoons chopped peanuts (for garnish)
- Fresh cilantro leaves (for garnish)
- Cooked rice or noodles (for serving)
Here’s the step-by-step process to make peanut chicken:
In a bowl, whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, garlic, ginger, and red pepper flakes (if using). This will be the marinade and sauce for the chicken.
Add the chicken pieces to the marinade and toss to coat. Allow the chicken to marinate in the refrigerator for at least 30 minutes, but preferably for 2-3 hours to enhance the flavor.
Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil to the pan and swirl it around to coat the bottom.
Remove the chicken from the marinade, shaking off any excess, and add it to the hot skillet. Cook the chicken for 5-7 minutes, or until it is cooked through and lightly browned on the outside. Stir occasionally to ensure even cooking.
Once the chicken is cooked, pour in the chicken broth and the remaining marinade. Stir well to combine and bring the mixture to a simmer. Allow it to cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
Remove the skillet from the heat and garnish with chopped peanuts and fresh cilantro leaves.
Serve the peanut chicken over cooked rice or noodles. You can also serve it with steamed vegetables or a side salad for a complete meal.
1 tbsp peanut oil
8 chicken thighs (about 2kg), ideally bone in, skin removed
1 onion, sliced
2cm piece of ginger, grated
1 garlic clove, chopped
1 tsp ground turmeric
210g (¾ cup) chunky peanut butter
2 tbsp honey
3 tbsp Light Soy Sauce
500ml (2 cups) chicken stock
270ml Coconut Milk
1 red capsicum, deseeded and cut into 2 pieces
Zest and juice of 1 lime
Salt and pepper
Red chillies, chopped
Peanuts, toasted and chopped
1 marku lime leaf, finely sliced
Heat oil in a large sautee pan over medium-high heat.
Add the chicken and cook for 2 minutes on each side until golden brown. Remove from pan and set aside.
Add the onion to the pan and fry for 5 minutes until softened and golden, then stir in the ginger, garlic, turmeric, peanut butter, honey, light soy sauce and 500ml chicken stock.
Return the chicken to the pan and turn to coat in the onion and peanut butter mixture. Season with salt and pepper.
Bring to a boil, then turn the heat down to low. Cover with the lid and gently simmer for 30 minutes until the chicken is cooked through and the sauce is thick.
Add the coconut milk and capsicum. Simmer for a further 10 minutes then add lime zest and juice.
Serve the peanut butter chicken with chilli, peanuts and makrut lime leaf scattered over the top.