Peanut Butter Chicken

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has less saturated fat, while sunflower seed butter is nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: whole milk

Light coconut milk reduces calories, while whole milk is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup has a lower glycemic index, while maple syrup is a common substitute.

Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the soy sauce and mix. Let the chicken marinate while you chop the onion and make the sauce.

In a medium-sized mixing bowl, whisk together all of the peanut butter sauce ingredients.

Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken and soy sauce into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer. Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.

Add the onion to the pan and let it cook for 3 minutes, or until it is transparent. Add the garlic and ginger and cook for 1 more minute.

Pour the peanut butter sauce into the pan and let it cook until it begins to thicken a little, about 3 minutes. Season to taste with salt and serve with a little minced cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens