Spicy Peanut Chicken is a go-to recipe in our house. Everyone loves it, and the little one (that can talk) asks for it all the time. Since I am kind of a spicy wimp, ours is really more of a regular peanut chicken sauce, but the heat is easy to control, so make it as hot, or as not-hot, as you like.
We have been making this recipe since the college apartment days, and it originally came from a cookbook in Jon's family's kitchen, though we have made a couple of changes to it over the years. It is another one that I can make from memory, which is good, because the recipe card is covered in peanut sauce...oops.
We almost always grill the chicken breast, and serve it with broccoli. It is equally good on spaghetti noodles or jasmine rice. Leftovers are fantastic as well.
Spicy Peanut Chicken3-4 medium chicken breasts
½ c. teriyaki marinade (store-bought or homemade)
4 Tbsp. crunchy peanut butter*
4 Tbsp. vegetable oil
4 Tbsp. low sodium soy sauce
4 Tbsp. granulated sugar
4 tsp. white vinegar
1½ tsp. cayenne pepper sauce*
1 tsp. sesame oil
chives, green onion, chopped peanuts
- Marinade chicken for at least 30 minutes.
- Grill chicken.
- Combine all sauce ingredients into a small-medium, microwave-safe, mixing bowl. Slowly whisk until thoroughly combined and smooth.
- Heat the sauce in the microwave for one minute, or until the sauce is warmed to your liking. Mix the sauce and serve it over grilled chicken (and rice/noodles, and broccoli, too!).
- Top with garnishes (optional)
*As pictured, we use creamy peanut butter and add chopped peanuts on top. This is only because the baby doesn't have a full set of chompers yet, and I can edit the peanuts off his plate. I love the crunchiness the peanut pieces add, but if you like creamy better, to each his own!
*The cayenne pepper sauce is the only spicy element in the recipe, so if you want a mild sauce, use less. We use about 1 tsp. every time, and no one notices the heat. We used Frank's hot sauce, but by all means, use what you like/have on hand.