If you're in the mood for a little bit of Asian food tonight, this Asian style Creamy Peanut Chicken is sure to hit the spot. Much better than take out too!
Course Main Course
Cuisine Asian
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Servings 6
Calories 496kcal
Author Sonia! The Healthy Foodie
Ingredients
2-3tbsphealthy cooking fat or oil of your choice
12boneless skinless chicken thighs about 1kg | 2.2lb total, cut into bite size pieces
In a large bowl or glass measuring cup, combine all the ingredients for the sauce, whisk until well combined and set aside.
In another large bowl, combine the pieces of chicken, tapioca starch, salt and pepper and mix until the chicken is evenly coated.
Heat the fat or oil in a large wok or skillet set over high heat. When your pan is scorching hot, add about half the pieces of chicken and cook until nice and golden and cooked all the way through, about 8 minutes. Remove to a plate and repeat with the rest of the chicken.
Drain excess fat from pan if necessary, then return the wok to the heat source; put the chicken back into the wok, add bell peppers and sauté for about 30 seconds, until just barely softened. Add green onions and sauté for a few seconds, then add the chopped roasted peanuts and the sauce you made earlier.
Stir well and cook for about 1 minute, until the sauce thickens.
Remove from heat and serve with a side of white rice, garnished with fresh cilantro leaves and a handful of roasted peanuts, if desired.