Juicy chicken stir-fried with vibrant long horn peppers and leeks, then coated in a rich and savoury peanut butter sauce. This dish promises a delightful blend of textures and tastes that will leave her craving more.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Peanut Butter Chicken
Servings: 5 People
Ingredients
- 1.5 kgs Chicken breasts , cut in bite size pieces
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 4 Long Horn Peppers , green and red, halved deseeded and thinly sliced
- 1 Leek , halved and thinly sliced
- 4 Scallions , green parts only, diagonally sliced
For the Sauce
- 3 tbsp Peanut Butter
- 50 ml Soy Sauce
- 50 ml Lemon Ponzu Sauce
- 30 ml Oyster Sauce
- 30 ml Hoisin Sauce
- 2- inch fresh Ginger , grated
- 2 tsp Sesame Oil
Instructions
- We start with the sauce by adding in a bowl all the ingredients and keeping aside.
- We place a large frying pan on high heat, and we pour half the oil. We wait for a minute to heat up and we add the peppers and leeks frying for 2-3’ just to soften a bit. Remove from the pan and keep aside.
- In the same pan we add the rest of the oil and a minute later we add the chicken pieces. We fry for about 5-6’ while tossing frequently and until they are no more pinkish on the outside.
- We add the sauce to the pan, with a splash of water, along with the chicken and we continue cooking for another 5-6’ for the sauce to reduce and thicken. A minute before the end we bring back to the pan the peppers and leeks and we mix well.
- Serve and garnish with scallions.
