Hindi Recipes

Easy Peanut Chicken with Veggies

Easy Peanut Chicken with Veggies

Easy Peanut Chicken with Veggies was created with the absurd and deadly simplicity of that moment when you open the fridge and the only thing that seems less appealing than everything inside is the thought of having to cook.

This simple peanut chicken sauce turns everything you touch into a recipe for scraping your plate with gold, and requires little more effort than a simple chopping and stirring, the latter of which I am particularly adept at making with a wooden spoon in one hand and a glass of wine in the other.

As much as I like to cook, most nights of the week I feel a bit creative with my feet on the ground. I want to eat something fun and nutritious and I know Ben will have fun too.

After 5 pm, I feel like the juices from the kitchen in my mind have been sucked into the combination of remembering the lyrics to every song from the 90s (why am I wasting so much space of my mind on this?) Whatever I saw the last time on Top Chef, it’s no use. Especially when you’re trying to make a healthy food dinner Chicken.

Easy Peanut Chicken with Veggies
Easy Peanut Chicken with Veggies

Why do I love this Easy Peanut Chicken With Veggies?

To help those nights when I realize in a moment of near fatigue / mild panic that I do indeed need to cook dinner again, I have been working on my food repertoire that I can combine with some basic ingredients, especially ingredients that I can prepare ahead of time.

For me, one of the best ingredients in makeup is pulled chicken. I love making a big batch on the weekends (here’s the easiest way to cook pulled chicken, no fancy gadgets required!).

This peanut chicken came up when I was thinking about the remaining chicken recipes. Usually, my default is something Mexican, but even I have restrictions on the number of nights in a row I can eat an omelet (please remain my friend anyway).

Also, we ran out of tortillas so I had no choice!

Easy Peanut Chicken with Veggies
Easy Peanut Chicken with Veggies

Turns out peanut sauce was my answer. Inspired by my favorite stir fry chicken with Thai peanut sauce. It is very creamy and flavorful with ginger, garlic, sesame, and lemon. It’s so delicious I couldn’t stop licking the spoon and it has the power to make something as basic as shredded chicken taste so special.

Compared to the original Thai peanut chicken, this recipe is faster and easier. At first glance, the ingredient list may seem long, but most are standard storage items, especially if you make a lot of fries (soy sauce, I’m looking at you). Also, since the recipe starts with precooked chicken, you can save a step.

If you don’t have shredded chicken left on hand, you can of course prep a bit before starting the recipe or substitute for store-bought rotisserie chicken.

To make the Peanut Chicken: Simply toss the ingredients for the peanut sauce on the stove, stir the shredded chicken, and serve with rice and whatever veggies you have on hand.

To turn peanut chicken into a complete meal, I made a stir fry with the fresh veggies in my fridge (see suggested stir fry instructions below), but you can easily switch any other veggies you prefer.

Don’t have time / not in the mood to snack? I feel you. Instead, use frozen fried vegetables. (You can also use it in your Teriyaki Beef Stir Fry.)

If speed is one of your main goals in this peanut chicken recipe, I also recommend making brown rice ahead of time. If you forget and are in a rush, you can substitute them for faster beans like quinoa, use soba noodles, brown rice noodles, or even whole-grain spaghetti.

Ben is crazy with peanut sauce, I ended up making a new batch of sauce to sprinkle on the leftovers. If you share our feeling that the peanut sauce is the boss, I suggest doubling the ingredients for the sauce, then providing the extra amount of leftovers or sprinkling it over the peanut chicken and veggie nuggets.

Adaptive recipe Easy Peanut Chicken with Veggies

To make vegan or vegetarian. Replace the chicken with crispy tofu or chickpeas.

To make it gluten-free.

Replace the soy sauce with a gluten-free tamari. Serve with a gluten-free grain, such as rice or quinoa.

How to store and apply Easy Peanut Chicken with Veggies

For storage. Keep leftovers in the refrigerator for up to 4 days.

It freezes. Place in an airtight freezer-safe storage container in the freezer for up to 3 months.

Prepare the peanut sauce ahead of time.

Do you like peanut sauce or do you know that you will eat some recipes as leftovers?

I would suggest making about 1.5 times more sauce, or (if you’re married to my peanut sauce-loving husband) doubling it. Toss enough sauce into the chicken to coat it well, then reserve the rest for serving or garnishing the leftovers.

Easy Peanut Chicken with Veggies
Easy Peanut Chicken with Veggies

Easy to fry with peanuts with vegetables and rice. A quick and healthy shredded chicken or rotisserie chicken recipe made in minutes. You can use whatever veggie you have on hand, and the peanut chicken dip is THE BEST!

Ingredients For Easy Peanut Chicken with Veggies

For 8 Persons

To prepare the peanut sauce:

1/3 cup creamy peanut butter
1 tablespoon of sesame oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon low sodium soy sauce
2 teaspoons of honey
5-6 tablespoons of water
1/2 teaspoon red pepper flakes plus toppings to taste

To prepare fried chicken and vegetables:

2 cups cooked shredded chicken about 8 ounces; If the chicken isn’t done yet, try this easy method of cooking shredded chicken
1 tablespoon of extra virgin olive oil
3 cups small head chopped broccoli florets or 8 ounces
2 large red bell peppers, thinly sliced
2 medium carrots, peeled and diced into 1/8-inch thin coins
1 small bunch green onions, chopped, with white and green chunks
1 cup of peeled edamame I use frozen and thawed
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon low sodium soy sauce
Cooked brown quinoa rice, soba noodles, or brown rice noodles
To garnish: chopped peanuts, fresh cilantro, toasted sesame seeds, extra green onions, extra red pepper flakes.

For 12 Persons:

To prepare the peanut sauce:

1 cup creamy peanut butter
3 tablespoons sesame oil
3 tablespoons freshly squeezed lemon juice
6 garlic cloves minced
3 tablespoons minced fresh ginger
3 tablespoons low sodium soy sauce
6 teaspoons of honey
15-18 tablespoons of water
1.5 teaspoons red pepper flakes plus toppings to taste

To prepare fried chicken and vegetables:

6 cups cooked shredded chicken about 8 ounces; If the chicken isn’t done yet, try this easy method of cooking shredded chicken
3 tablespoons of extra virgin olive oil
9 cups chopped broccoli florets on a small head or 8 ounces
6 large red bell peppers, thinly sliced
6 medium carrots, peeled and cut into 1/8-inch thin coins
3 small handfuls green onions, chopped, with white and green chunks
3 cups of peeled edamame that I use frozen and thawed
6 garlic cloves minced
3 tablespoons minced fresh ginger
3 tablespoons low sodium soy sauce
Cooked brown quinoa rice, soba noodles, or brown rice noodles
To garnish: chopped peanuts, fresh cilantro, toasted sesame seeds, extra green onions, extra red pepper flakes.

Instructions for Easy Peanut Chicken with Veggies

In a small saucepan over medium heat, combine the sauce ingredients: peanut butter, sesame oil, lemon juice, garlic, ginger, soy sauce, honey, 5 tablespoons of water, and red pepper flakes.

Heat and stir until the sauce becomes smooth and slightly thick. If the sauce is thicker than you want, add a little water. Add the chicken and stir to coat with the sauce and heat. Turn off the heat and cover the saucepan to keep the chicken warm.

Meanwhile, heat olive oil in a large nonstick skillet or skillet over medium-high heat. We add broccoli, bell pepper, carrot, and the white and light green portions of green onions.

Cook vegetables until soft, 6 to 8 minutes. Add the edamame, garlic, ginger, soy sauce, and the green parts of the chives. Stir until covered and cook for one more minute.

To serve, spoon rice into individual bowls. Top with veggies, peanut chicken, and any other desired layer. Enjoy the heat.

Easy Peanut Chicken with Veggies
Easy Peanut Chicken with Veggies

Notes: For Easy Peanut Chicken with Veggies

Keep leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Do you like peanut sauce or do you know that you will eat some recipes as leftovers? I would suggest making about

1.5 times more sauce, or (if you’re married to my peanut sauce-loving husband) doubling it. Toss enough sauce into the chicken to coat it well, then reserve the rest for serving or garnishing the leftovers.

For a vegetarian or vegan preparation: substitute the chicken for crispy tofu or chickpeas.

To make gluten-free soy sauce: Replace soy sauce with GF tamari. Serve with GF beans, like rice or quinoa.

 

Tags

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also

Close
Back to top button
Close
Close