Creamy Peanut Butter Chicken with Vegetables and Rice Recipe is a vibrant, comforting dish that beautifully combines the richness of peanut butter with tender chicken and fresh vegetables, all served over fluffy rice. Every bite offers a delightful mix of savory, sweet, and slightly spicy flavors, making it a fantastic weeknight dinner or an impressive dish to share with friends and family. This recipe strikes the perfect balance of creamy sauce and crisp vegetables, ensuring you enjoy both indulgence and freshness in one bowl.
Ingredients You’ll Need
This recipe is packed with simple, wholesome ingredients that come together effortlessly to create an unforgettable meal. Each item plays a crucial role in building layers of flavor, texture, and color that make the Creamy Peanut Butter Chicken with Vegetables and Rice Recipe so special.
- ½ cup creamy peanut butter: The star ingredient that brings a luscious, nutty creaminess to the sauce.
- ¾ cup chicken broth: Adds depth and helps create a smooth sauce consistency.
- 3 tablespoons low sodium soy sauce: Brings savory, umami notes without overpowering the dish.
- 3 tablespoons honey: Balances the savory with a touch of natural sweetness.
- 3 cloves garlic: Provides aromatic warmth and enhances overall flavor.
- 2 teaspoons hot sauce: Adds a gentle kick to elevate the dish.
- 2 tablespoons peanut oil (or olive oil): Perfect for sautéing vegetables and infusing extra flavor.
- 2 ½ cups broccoli florets: A crunchy, vibrant vegetable that brings freshness and color.
- ¾ cup baby carrots (julienned): Adds sweetness and crisp texture.
- 1 red bell pepper (sliced): Offers brightness and a subtle sweetness.
- 1 ½ lbs. boneless chicken breast or thighs: Tender protein that soaks up the creamy sauce beautifully.
- ¼ teaspoon white pepper: Delivers subtle heat without overwhelming the palate.
- ½ teaspoon salt: Enhances all the flavors in the dish.
- ½ teaspoon paprika: Adds a smoky hint and vibrant color.
- ½ cup cornstarch: Essential for creating that irresistible crispy chicken coating.
- 1/3 cup peanut oil (or olive oil): Used for frying chicken to perfection.
- 3 cups cooked rice: The perfect base to soak up the creamy peanut sauce.
- Green onions (to garnish): Provide a fresh, zesty finish and pop of color.
- Chopped peanuts (to garnish): Add delightful crunch and boost peanut flavor.
How to Make Creamy Peanut Butter Chicken with Vegetables and Rice Recipe
Step 1: Whisk Together the Sauce
Start by combining the creamy peanut butter, chicken broth, soy sauce, honey, garlic, and hot sauce in a medium bowl. Whisk everything thoroughly until you have a smooth and glossy sauce. Setting this aside allows the flavors to meld and prepares you for the hands-on cooking ahead.
Step 2: Sauté the Vegetables
Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Toss in the broccoli florets and julienned baby carrots, stirring frequently for about 3 to 4 minutes until they start to become tender but still have a satisfying crunch. Add the sliced red bell pepper and cook for another 1 to 2 minutes. Once just right, remove the vegetables from the skillet and set them aside – their bright colors and crisp textures will contrast beautifully with the rich peanut sauce.
Step 3: Prepare the Chicken
Cut the chicken into 2-inch pieces and pat each piece dry with paper towels; this step is key to achieving a perfectly crispy exterior. Sprinkle the chicken evenly with white pepper, salt, and paprika, then toss it gently with the seasonings. Coat each piece in cornstarch, giving the chicken a light, crispy crust when fried. Using kitchen tongs here makes the coating process effortless and mess-free.
Step 4: Fry the Chicken to Crispy Perfection
Heat 1/3 cup peanut oil in a large skillet over medium-high heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan. The chicken needs room to crisp up on all sides, so leave space around each piece. Cook each side for 3 to 4 minutes, adjusting the heat as necessary to avoid burning while ensuring a golden-brown crust. This frying step is where the magic happens, locking in moisture while building texture.
Step 5: Combine Chicken and Sauce
Once the chicken is fried, carefully wipe excess oil from the skillet. Add the chicken back in and pour your prepared peanut sauce over the top. Toss everything together to coat each piece generously. Set the heat to medium and let the sauce thicken, thanks to the cornstarch on the chicken. Stir occasionally and watch the sauce transform into a silky, luscious coating that clings beautifully to the chicken.
Step 6: Finish with Vegetables and Garnishes
Either stir the sautéed vegetables into the chicken and sauce mixture or serve them on the side, depending on your preference. Garnish with sliced green onions and chopped peanuts for an extra burst of freshness and crunch. This final touch amps up the texture and adds visual appeal to this cozy dish.
How to Serve Creamy Peanut Butter Chicken with Vegetables and Rice Recipe
Garnishes
Green onions and chopped peanuts are the go-to garnishes here, lending bright color, slight sharpness, and satisfying crunch. Feel free to sprinkle a little extra hot sauce or a squeeze of lime for an added zing that cuts through the creaminess.
Side Dishes
While the dish is traditionally served with steamed white rice, you can also pair it with vegetable fried rice or even noodles to soak up every bit of that incredible peanut sauce. A simple cucumber salad with a tangy vinaigrette also makes a refreshing contrast alongside the rich flavors.
Creative Ways to Present
For a playful twist, serve the chicken and vegetables on lettuce wraps for a handheld delight. Alternatively, plating the dish in colorful bowls with rice molded into neat domes creates a high-end, restaurant-style presentation that’s sure to impress at your next dinner gathering.
Make Ahead and Storage
Storing Leftovers
You can store leftover Creamy Peanut Butter Chicken with Vegetables and Rice Recipe in an airtight container in the refrigerator for up to three days. To keep the textures optimal, keep the rice separate from the chicken and vegetables until reheating.
Freezing
This dish freezes well, especially the chicken and peanut sauce portion. Place cooled chicken with sauce in a freezer-safe container but avoid freezing the rice, which tends to lose quality upon thawing. Frozen portions can be stored for up to two months.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally to prevent sticking and to ensure the sauce regains its creamy texture. Add a splash of water or broth if needed to loosen the sauce. If using a microwave, reheat in short intervals, stirring in between for even warming.
FAQs
Can I use natural peanut butter for this recipe?
Natural peanut butter tends to be less creamy and more oily, which can affect the sauce’s texture. If you use it, stir well before measuring and consider adding a small amount of extra broth or oil for smoothness.
Is this dish spicy?
The recipe includes hot sauce for a subtle, balanced heat, but you can adjust or omit it according to your spice tolerance. Adding more chili can kick it up if you prefer a spicier profile.
Can I substitute the chicken for another protein?
Absolutely! Tofu, shrimp, or even pork work well with this sauce. Just adjust cooking times accordingly to ensure your protein is cooked through and perfectly tender.
What type of rice pairs best with this dish?
Jasmine or basmati rice are excellent choices due to their fragrant aroma and fluffy texture. They absorb the sauce beautifully without becoming mushy.
How can I make the sauce thicker or thinner?
For a thicker sauce, let it simmer a bit longer uncovered to reduce. If it’s too thick, thin it out with splashes of water or chicken broth until you reach your desired consistency.
Final Thoughts
Trust me when I say the Creamy Peanut Butter Chicken with Vegetables and Rice Recipe is going to become one of your go-to meals. It’s a fantastic blend of comfort and freshness that feels both indulgent and nourishing. Once you try it, you’ll love how easily it comes together with simple ingredients, yet delivers show-stopping flavor every time. So, gather your ingredients and dive into this creamy, colorful delight—I can’t wait for you to enjoy it as much as I do!
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Creamy Peanut Butter Chicken with Vegetables and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American Asian Fusion
Description
Peanut Butter Chicken is a savory and slightly sweet dish featuring crispy fried chicken pieces coated in a rich and creamy peanut sauce, combined with fresh sautéed vegetables. This flavorful recipe balances the earthiness of peanut butter with a hint of heat from hot sauce and the freshness of broccoli, carrots, and bell peppers, served over fluffy white rice for a complete and satisfying meal.
Ingredients
Peanut Sauce
- ½ cup creamy peanut butter
- ¾ cup chicken broth
- 3 tablespoons low sodium soy sauce
- 3 tablespoons honey
- 3 cloves garlic (minced)
- 2 teaspoons hot sauce
Vegetables
- 2 tablespoons peanut oil (can substitute olive oil)
- 2 ½ cups broccoli florets
- ¾ cup baby carrots (julienned)
- 1 red bell pepper (sliced)
Chicken
- 1 ½ lbs boneless chicken breast or thighs
- ¼ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ cup cornstarch
- 1/3 cup peanut oil (can substitute olive oil)
To Serve
- 3 cups cooked rice
- Green onions (for garnish)
- Chopped peanuts (for garnish)
Instructions
- Prepare the Sauce: Whisk together the peanut butter, chicken broth, low sodium soy sauce, honey, minced garlic, and hot sauce in a medium bowl until smooth and set aside.
- Sauté the Vegetables: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the broccoli florets and julienned baby carrots, cooking for 3 to 4 minutes while stirring frequently until slightly tender. Add sliced red bell peppers and cook for an additional 1 to 2 minutes. Remove the vegetables from the skillet and set aside.
- Prepare the Chicken: Cut the boneless chicken breast or thighs into 2-inch pieces. Pat them completely dry using paper towels. Evenly sprinkle with white pepper, salt, and paprika, then toss to coat using kitchen tongs. Sprinkle the cornstarch over the seasoned chicken pieces and toss again to coat thoroughly.
- Heat Oil for Frying: In the same large skillet, heat 1/3 cup peanut oil over medium-high heat until hot but not smoking.
- Fry the Chicken: Working in batches to avoid overcrowding, carefully place chicken pieces into the hot oil. Fry until the bottom side turns light brown and crispy, about 3 to 4 minutes, then flip and fry the other side for an additional 3 to 4 minutes. Adjust the heat as necessary to prevent burning and ensure even cooking.
- Combine Chicken and Sauce: Using paper towels, wipe away any excess oil from the skillet. Add the fried chicken pieces back to the skillet. Whisk the prepared peanut sauce and pour it over the chicken, then toss gently to coat all pieces evenly with the sauce.
- Simmer to Thicken: Reduce heat to medium and allow the sauce to heat through and thicken. The cornstarch coating on the chicken will naturally thicken the sauce. Stir occasionally and cook until the desired thickness is reached. If the sauce becomes too thick, add small splashes of water to thin it out as needed.
- Add Vegetables and Garnish: Return the sautéed vegetables to the skillet and toss them together with the chicken and sauce or serve the vegetables on the side. Garnish the dish with chopped green onions and roughly chopped peanuts for extra taste and texture.
- Serve: Serve the Peanut Butter Chicken hot alongside 3 cups of cooked white rice, vegetable fried rice, or noodles to complement the flavors.
Notes
- For perfectly cooked white rice, rinse 1 cup of rice under cold water until water runs clear, then combine with 1 ½ cups water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes before fluffing with a fork.
- You can substitute peanut oil with olive oil if preferred, but peanut oil enhances the peanut flavor in the dish.
- Adjust the amount of hot sauce depending on your preferred spice level.
- For a gluten-free version, use gluten-free soy sauce.
- Leftover peanut sauce can be refrigerated separately for up to 3 days and reheated gently before use.
