This Peanut Butter Chicken combines two Asian classics: Indian curry and Bang Bang Sichuan chicken! It's creamy and comforting like curry but bold and nutty like Sichuan chicken! It comes together in just 3 steps and it's going to be your new favorite chicken recipe!
1 and 1/2tbspsoy sauceuse gluten-free for GF eaters
1tbsprice vinegaror apple cider vinegar
1/2tspdried bayor 1 bay leaf
1/2tspcinnamonor 1 cinnamon stick
1/2tspgarlic flakesor powder, you may want to use more if using powder
1dried Sichuan pepperchopped, with seeds, optional
Sesame seeds and chopped spring onionsoptional, for decorating
Cook the chicken. Heat the peanut oil in a large skillet over medium heat, once the oil is hot add the cubed chicken, season with salt and cook for 6-7 minutes or until fully cooked through. Chicken is ready when the center measures 165 F. I recommend using a kitchen thermometer for this step, I like this one.
Make the sauce. Add the canned coconut milk, peanut butter, soy sauce, vinegar, dried bay, cinnamon, garlic flakes, anise, and Sichuan pepper. Mix to combine, and bring the sauce to a simmer. Reduce the heat to medium-low if necessary. Simmer for 6-7 minutes or until the sauce has thickened and reduced slightly.
Serve over rice and top with sesame seeds and spring onions!
Storing Instructions: store any leftovers in an air-tight container in the refrigerator for 1-2 days. This dish is best eaten as it's made as it may lose some of the creamy texture when stored and reheated.Reheating Instructions: reheat on the stovetop or in the microwave with a splash of canned coconut milk to loosen up the sauce if necessary. Make sure the chicken is fully heated through (165 F) before serving.📷 DID YOU MAKE THIS RECIPE?!Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy