This peanut butter chicken recipe comes together in less than 10 minutes and makes for a healthy and low carb dinner. Easy to make and tastes like takeout! Watch how I make this in my kitchen in the video below!
In a small bowl, add the chicken and cornstarch and toss until coated.
In a mixing bowl, whisk together the peanut butter, hoisin sauce, soy sauce, sesame oil, minced garlic, and water.
Add the oil into a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 5-6 minutes until no longer pink.
Add the sauce and mix until the chicken is coated. Cook for 4-5 minutes, until the sauce has thickened.
Remove the pan off the heat and sprinkle with sesame seeds and green onions.
Video
Notes
TO STORE: Leftover chicken peanut butter can be stored in the refrigerator, covered, for up to five days.TO FREEZE: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 6 months.TO REHEAT: Either microwave for 30-40 seconds until warm, or in a non-stick pan until the sauce sizzles.