So this recipe was sort of a last-minute experiment, but somehow those always end up tasting the best! I wanted a protein/veggie combo for lunches this week, rather than my usual salad. So I decided on roasted sweet potatoes, brussels sprouts, and some sort of chicken. I had recently seen a Pinterest recipe for a peanut sauce on noodles, so I figured “why not try making that with chicken instead?” Let me just say it is SO YUMMY and tastes like something you would get for take out, but much healthier. The sauce is so peanutty, yet a little salty and spicy, with the perfect consistency – even reheated. You could switch up the protein, make it over rice, quinoa, zucchini noodles, veggies, or serve with veggies and potatoes like I did! I like meals that I can make quickly yet also customize – since I tend to crave different things every other minute 🙂
Asian Peanut Chicken
Adapted from: Kelley and Cricket
- 1 tbsp butter
- 2 tbsp diced onion
- 1 tbsp light olive oil
- 1 lb chicken breast tenders, cubed
- 1 tablespoon rice wine vinegar
- 2-3 tbsp soy sauce
- 3 tbsp natural peanut butter
- 2 tsp pure maple syrup
- 1 tsp sweet chili sauce (or sriracha)
- 1 tsp toasted sesame oil
1.) Over medium heat, melt butter in a skillet. Add onion and cook until translucent.
2.) Add olive oil and chicken cubes to skillet. Cook, stirring frequently, for a few minutes. Turn heat to medium low and add peanut butter, vinegar, 2 tbsp soy sauce, maple syrup, and sweet chili sauce. Stir until chicken is fully cooked.
3.) Remove from heat and add sesame oil. Stir again and add another tbsp soy sauce, if you’d like it to be a little more salty!