Peanut Butter Chicken Broccoli

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.

Add 1/2 cup of peanut butter to a bowl.

Add 1 tablespoon of soy sauce.

Add 3 tablespoons of honey.

Add 2 tablespoons of white vinegar (preferably seasoned vinegar).

Mix the ingredients until smooth.

Add 8 teaspoons of water gradually, mixing until smooth.

Set the peanut butter sauce aside.

Boil water in a pot and add broccoli, cooking for about 1 minute.

Add red pepper and onion to the boiling water for the same duration, adjusting time for desired tenderness.

Remove the vegetables from the boiling water and set aside.

In a bowl, crack 1 egg and add 5 teaspoons of corn starch, mixing well.

Heat oil to 350°F for deep frying the chicken.

Coat chicken pieces in the egg and corn starch mixture.

Deep fry the chicken until crispy and golden brown, about 2-3 minutes.

Remove the chicken and drain excess oil.

In a pan, add 1 tablespoon of oil and heat it up.

Add onion to the pan and sauté.

Add broccoli, red pepper, and onion mixture to the pan.

Season with salt and pepper to taste.

Pour the peanut butter sauce over the chicken and vegetables, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens