“How do I make chicken interesting?” is a question people often ask me. Here’s your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don’t like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables…
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup smooth peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon hot sauce
- 1 tablespoon sesame oil
- 1 knob ginger, grated (to equal about 1 tablespoon)
- 5 large cloves garlic, grated
- 1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
- Kosher salt
- 1/4 teaspoon red pepper flakes
- 3 tablespoons canola oil
- 12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
- 1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
- 1 cup frozen peas
- Zest and juice from 1 small lime
Instructions
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 555 |
| Total Fat | 34 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 38 g |
| Cholesterol | 83 mg |
| Sodium | 877 mg |
Reviews
I guess I don’t like peanut sauce.
Really enjoyed this recipe! Very delicious and not too spicy either. Added rice at the end.
Used 1/4 cup soy sauce as was not low sodium and used veggies I had in fridge which were red peppers, carrots, green onion, cilantro and a small amount of cut cucumber. I only had rice wine vinegar and it was fine. Tasty and served with basmati rice.
Terrific recipe ! Will definitely make again and will try with shrimp. A little leery of cooking radishes but they turned out great. Only change I made was to use kale instead of radish greens. Took a bit of chopping and prep, but was worth it.
I added a few Thai chili peppers as well as chestnuts and it was delish…
Great recipe Alex the kids actually ate all of it
I saw Alex cook this dish on “The Kitchen” this morning and tried cooking it for dinner this evening. It was delicious. Sooo tasty. Thank you, Alex.
Really delicious and nice for something different than the typical story fry. I did reduce the peanut butter to 1/3 cup based on other reviews and doubled the hot sauce since I like spicy. I also forgot the honey, but after having it without, I honestly don’t think it needs it, peanut butter is sweet enough as it is. My veggies were a bit different, but honestly you can use anything and it will work! Very filling, sauce turned out a nice consistency, will definitely make again!
It’s much better if you substitute rice wine vinegar for the apple cider vinegar!
Really delicious! I don’t like radishes so I left those out and I used half the amount of hot sauce to adjust to my preferred spice level. Will be making this again, thanks Alex!