Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1/2 cup creamy or chunky peanut butter
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce (low-sodium recommended)
- 2 cloves garlic, minced
- 1 knob ginger, minced
- 2 cups fresh vegetables (bell peppers, broccoli, snap peas)
- 1/2 tsp chili flakes (optional)
- 1 tbsp oil (for cooking)
- Salt and pepper to taste
Instructions
- Prep the ingredients: Cut chicken into bite-sized pieces, chop veggies, and mince garlic and ginger.
- Heat the pan: In a large skillet over medium heat, add oil and let it shimmer.
- Sauté the chicken: Cook chicken pieces until golden on all sides, about 5–7 minutes.
- Add aromatics: Stir in garlic and ginger, sauté for another minute.
- Create the sauce: Lower heat, stir in peanut butter, coconut milk, and soy sauce until smooth.
- Incorporate veggies: Toss in prepared vegetables, stir for about 3-4 minutes until coated.
- Season and serve: Adjust seasoning with salt, pepper, and chili flakes. Serve with rice or noodles.
Notes
For a vegetarian option, substitute chicken with tofu. This dish pairs well with steamed vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Fusion
- Diet: Gluten-Free