Quick & Easy One-Pan Peanut Butter Chicken Recipe With Vegetables by Melissa Vickers

Here’s a chicken dinner recipe that takes advantage of the creamy, savory, slightly sweet taste of peanut butter. Combine that with some Asian spices and seasonings, and you’ve got a flavor-packed dinner ready in little more than 30 minutes.

The original stir-fry recipe for this Asian-inspired dish didn’t call for vegetables, but I added broccoli, mushrooms and sweet mini peppers. I think the next time I make this easy one-pan recipe, I’ll back way off on the chicken and have a lot more of the vegetables, just because I’d rather have more vegetables than meat.

For this peanut butter chicken with vegetables recipe you'll need boneless chicken breasts or thighs, onion powder, salt, smoked paprika, black pepper, ground ginger, cornstarch, vegetables (your favorite), olive oil, chicken broth, peanut butter, soy sauce, hoisin sauce (try this homemade hoisin sauce recipe), brown sugar, garlic sriracha (try this homemade sriracha recipe) and sesame oil. Garnish the finished dish with chopped peanuts, sliced green onions and sesame seeds, if desired, and serve for dinner over rice, noodles or your favorite grain.

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Cuisine: Asian / American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

Chicken and Vegetables

• 2 pounds boneless skinless chicken thighs or breasts, cut into bite-size chunks
• 2 teaspoons onion powder
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon smoked paprika
• 1/2 teaspoon fresh cracked black pepper
• 1 teaspoon ground ginger
• 1/3 cup cornstarch
• 1/2 cup each: broccoli, mushrooms, sweet mini peppers, cut into small chunks (or your favorite vegetables)
• 4 tablespoons olive oil

Peanut Sauce

• 1 1/2 cups chicken broth
• 1 cup creamy peanut butter
• 4 tablespoons low-sodium soy sauce
• 3 tablespoons light brown sugar, packed
• 2 tablespoons hoisin sauce
• 1 tablespoon minced garlic
• 2 teaspoons sriracha sauce (optional)
• 1 teaspoon sesame oil (or more olive oil)

Here’s how to make it:

1. Put chicken chunks in large bowl along with the onion powder, salt, smoked paprika, pepper, ginger and toss to coat evenly. Add the cornstarch and toss to coat.
2. Add olive oil to large skillet on medium-high heat. Add the chicken (do this in two batches to prevent overcrowding). Cook for about 4 minutes per side or until chicken is fully cooked. Remove chicken from pan and put on paper towels.
3. Pour a small amount of chicken broth in pan and scrape with spatula to loosen browned bits. Add chopped vegetables and cook until crisp-tender. Remove vegetables and put into a bowl.
4. Pour the rest of the chicken broth into the pan and scrape again. Turn heat to medium-low and add rest of sauce ingredients. Whisk until smooth.
5. Add chicken and vegetables back into skillet and toss to coat with sauce. 

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