Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup chicken broth (or light coconut milk)
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar or honey
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
Instructions
- Step 1: In a large skillet or wok, heat 1 tablespoon of oil (not listed but implied) over medium-high heat. Add the cubed chicken and cook until browned on all sides and fully cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside on a plate.
- Step 2: Reduce the heat to medium. Add the minced garlic and grated ginger to the same skillet and sauté for about 30 seconds, stirring constantly, until the aromatics are fragrant.
- Step 3: In a separate bowl, whisk together the peanut butter, soy sauce, chicken broth, lime juice, and brown sugar (or honey) until the mixture is smooth and well combined. Pour this peanut sauce into the skillet with the garlic and ginger.
- Step 4: Bring the sauce mixture to a gentle simmer, stirring frequently. Reduce the heat to low and allow the sauce to thicken slightly, usually taking 2-3 minutes. If the sauce becomes too thick, stir in 1-2 tablespoons more chicken broth.
- Step 5: Return the cooked chicken cubes to the skillet. Toss the chicken thoroughly to coat it completely in the peanut sauce. Simmer for an additional 1-2 minutes to ensure the chicken is heated through before serving over rice or noodles.
Notes
- Keep leftovers refrigerated in an airtight container for up to three days, noting that the peanut sauce will naturally thicken significantly once chilled.
- When reheating, add a splash of water or extra chicken broth to the sauce before warming on the stovetop to restore its original creamy texture.
- Garnish generously with chopped cilantro, crushed peanuts, and a fresh wedge of lime right before serving to add brightness and a satisfying crunch.
- For a slightly creamier and more aromatic Thai base, swap the chicken broth for light coconut milk in the sauce mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American