- 2-3 boneless skinless chicken breasts (or boneless skinless chicken thighs, if you prefer dark meat)
- extra virgin olive oil to coat your pan
- 1/4 cup low sodium soy sauce
- 1/4 cup chicken stock
- 1 tablespoon light brown sugar
- 1 tablespoon peanut butter
- 1-2 teaspoons samble olcheck (chili garlic paste) – or omit if you don’t like spicy
- 3 handfuls of dry roasted peanuts
- scallions to top
- jasmine rice
- pepper for the chicken – I don’t use salt because I put some in the rice when I make it and the soy sauce and chicken stock have salt in them
Take the chicken and cut into even/like size pieces. Put on a paper plate lined with paper towel, to make sure and dry the chicken. The chicken won’t get a proper sear/browning on it if you don’t.
Heat your pan (preferably cast iron, but at least non stick) to medium high heat. Add a very thin layer of extra virgin olive oil to the pan. Sear the chicken on both sides. Make sure not to touch the chicken/mess with it until it pulls away from the pan on it’s own. (See pics below for how it looks before I even stir it around to get the other side browned).
Once browned on both sides, add the other ingredients to the pan (the peanut butter, low sodium soy sauce, chicken stock, brown sugar, and samble olcheck). Stir so it’s all evenly combined and let it cook down until you have a nice sauce on coating the chicken. This will happen very quickly and you don’t want the sauce to completely absorb into the meat, so make sure and keep an eye on it (usually only takes a minute or two).
I took the handfuls of peanuts and toasted them on low in a separate pan, to top the chicken with. I also made jasmine rice on the side (just cooking to package directions) and make sure to salt the water a bit and add a teaspoon of butter for flavor.
Take the rice and top with the chicken, then the peanuts, and add scallions for garnish/additional flavor.
It’s really easy to make but OH SO flavorful! Feel free to leave a comment if you have any questions on substitutions or the cooking process!
See photos of the cooking process below!