Szechuan Peanut Chicken
When you love your husband you’ll do crazy things for him, like cook Szechuan Peanut Chicken for dinner.
This one is for Ryan :-)
He loves spicy, bold oriental flavors, especially peanut, ginger, or srircha infused food. I like to be able to taste my food without feeling like my lips are on fire.
Luckily this dish satisfies both of our palates.
It has a bold ginger-peanutty flavor without the heat. Don’t worry, I put the srircha on the dinner table in case Ryan wants to add a kick.
Sometimes I get a little nervous when dinner dishes call for peanut butter. I like peanut butter, but I don’t want my dinner to taste like it came from the peanut butter jar. This dish is well balanced, it didn’t taste like peanut butter, but still had a distinct peanutty taste without being overwhelming.
- 2 boneless skinless chicken breasts - cut into 1" pieces
- 4 tsp soy sauce
- 1 garlic clove, minced
- 2 tsp ginger-root, fresh & minced
- 1 tbsp vegetable oil
- 1 red bell pepper, diced
- 1/2 cup salsa (like pace picante sauce)
- 1-2 tbsp peanut butter (try 1 tbsp, and add more to taste)
- 3-4 green onions, chopped
- Hot cooked rice
- 1/4 cup peanuts, coarsely chopped
- Combine the chicken, soy sauce, garlic and ginger in a ziploc bag; set aside for about 10 minutes. You can choose to marinade the chicken longer if you have the time.
- After 10 minutes, heat the oil in a skillet over medium-high heat.
- Cook the chicken mixture in the oil until no longer pink, about 4-6 minutes.
- Add the red pepper, salsa and peanut butter; cook and stir for 4 minutes.
- Add the green onions.
- Serve over rice and sprinkle with chopped peanuts and additional salsa to your liking.
Be a little bold and adventurous and put this dish on your menu plan – I know it will be going on our ‘to make’ again list!