Spicy Peanut Chicken Teriyaki
Try this Spicy Peanut Chicken Teriyaki recipe, or contribute your own.
Try this Spicy Peanut Chicken Teriyaki recipe, or contribute your own.
- 2 cloves garlic minced
- salt and black pepper to taste
- 1 tsp fish sauce
- 1 tsp ground ginger
- 3 tbsp coconut aminos
- 1/2 tsp salt (i use himalayan salt)
- 2 tbsp toasted sesame oil
- chopped peanuts
- 3 tbsp unpasteurized honey
- 2 tbsp sambal oelek
- 1 medium carrot peeled and grated
- 1/4 cup (60 ml) unseasoned rice vinegar
- 1 cup dry calrose rice
- 2 large boneless skinless chicken breasts (about 550g | 19 thinly sliced
- 4 cups (300g | 10.6oz) bean sprouts
- 2 cups (175g | 6.2oz) snow peas julienned
- 1 cup (85g | 3oz) small broccoli florets
- 1/2 small onion sliced lengthwise
- 1/3 up(80g | 2.8oz) all natural peanut butter (store-b
- Carbohydrate 4.86767750089015 g
- Cholesterol 0 mg
- Fat 20.5187375275263 g
- Fiber 1.75537499011639 g
- Protein 4.04689500020542 g
- Saturated Fat 2.89414750390755 g
- Serving Size 1 1 Serving (60g)
- Sodium 1294.72200000571 mg
- Sugar 3.11230251077377 g
- Trans Fat 0.953557501213119 g
- Calories 211 calories
Step-by-step
- Cook the rice according to the instructions on the package.
- In a large glass measuring cup, whisk together all the ingredients for the sauce and set aside.
- Heat a large wok or skillet over high heat. When it is nice and hot, add a few tablespoons of water to it and immediately throw in all of the sliced chicken. Cook the meat until it gets completely opaque, about 2 to 3 minutes.
- Sprinkle generously with salt and pepper and transfer to a shallow bowl. Reserve.
- Return the wok to the heat source and add the vegetables, all in one go. Sprinkle with salt and saute for about 1 minute, until the veggies are just slightly softened and fragrant.
- Transfer to another shallow bowl and reserve.
- Return the wok to the heat source once again, lower the heat to medium and pour in the sauce; stir continuously for about 30 seconds, until the sauce is slightly thickened, and then return the chicken to the pan.
- Mix until the meat is completely coated with the sauce and remove from heat.
- Divide the rice, vegetables and chicken equally between your serving plates, and garnish with a pinch of chopped peanuts, if desired.
- Serve immediately.
Spicy Peanut Chicken Teriyaki: A Weeknight Delight
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, work deadlines, and soccer practice, the last thing I want to do is spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and flavourful recipes that the whole family will love. This Spicy Peanut Chicken Teriyaki is my new go-to – it’s ready in under 30 minutes and packs a punch of flavour that satisfies even the pickiest eaters.
The beauty of this recipe lies in its simplicity. It uses readily available ingredients, requiring minimal prep time. The teriyaki sauce, a blend of peanut butter, honey, soy sauce (or coconut aminos for a gluten-free option), and a touch of sambal oelek, delivers a perfect balance of sweet, savory, and spicy. The chicken cooks quickly, ensuring tender, juicy bites, while the vegetables add a vibrant crunch and a boost of nutrients. I love using a mix of colorful veggies like carrots, snow peas, and broccoli – it makes the dish look as good as it tastes.
I often adapt this recipe based on what's fresh at the market or what I have on hand. Sometimes I add bell peppers or mushrooms for extra texture. The great thing is, it’s incredibly versatile! Feel free to experiment with different vegetables or even add some protein like shrimp or tofu. This recipe has become a staple in our weekly meal plan because it's quick, satisfying and always a crowd-pleaser. Plus, leftovers are fantastic for lunch the next day. It's the perfect example of how a delicious and healthy meal doesn't have to take forever to prepare. Give this recipe a try, and I'm confident it will quickly become a family favorite too!
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that you can likely find at your local grocery store. Here's a handy list to help you get started:
- Chicken: Two large boneless, skinless chicken breasts, thinly sliced. I prefer using boneless, skinless for ease of cooking and quicker prep.
- Vegetables: A vibrant mix of vegetables adds both flavor and nutrition. This recipe uses carrots, snow peas, and broccoli florets, but feel free to substitute with your favorites.
- Rice: One cup of dry Calrose rice is a great base for this dish. It cooks up fluffy and absorbs the delicious teriyaki sauce beautifully.
- Peanut Butter: ⅓ cup of all-natural peanut butter provides the creamy richness and nutty flavor that makes this dish so special.
- Sauce Ingredients: The sauce is the star of this show! It uses honey, coconut aminos, rice vinegar, sesame oil, garlic, ginger, sambal oelek, and a touch of fish sauce for umami. These ingredients are easily found in most supermarkets.
- Garnish: Chopped peanuts add a delightful crunch and enhance the nutty flavor. A sprinkle of sesame seeds is also a nice touch.
Tips for Success:
- Thinly sliced chicken: Thinly slicing the chicken ensures that it cooks quickly and evenly. You can use a meat mallet to help achieve this.
- Don't overcrowd the pan: Make sure not to overcrowd the pan when cooking the chicken and vegetables. This will help them cook evenly and prevent steaming.
- Adjust the spice level: The amount of sambal oelek can be adjusted to your preference. If you prefer a milder dish, start with less and add more to taste.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator. This makes weeknight cooking even faster.
This Spicy Peanut Chicken Teriyaki is more than just a recipe; it's a testament to the fact that healthy, flavorful meals can be both quick and easy. It's a perfect example of how you can balance a demanding life with nourishing and satisfying meals for yourself and your family. Now, go ahead, try it and let the deliciousness unfold!
