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Peanut Chicken Recipe

MSG-Free and Energizing on a Budget

This is actually a very simple dish to make, even with all the ingredients listed here. If you're short on energy, this is a good dish to make, plus it really sticks to your ribs. It's cheap so it's good for people on a budget, which is nice. This meal actually works better earlier in the day or when you really need to stay up and focused on what you're doing. It's also packed with protein, which is good for building muscles. It keeps pretty well in a lunch box, so if you need to pack a lunch for work, this will also be handy for that.

Ingredients

  • 1 pound chicken breast (cut into bitesized pieces)
  • 1 cup peanut butter
  • 1/2 cup Brown Sugar
  • 1 small yellow onion, finely diced
  • 1 Tbs ground ginger
  • 1 Tsp pepper
  • 1 Tsp paprika
  • 3 Tbs finely diced or minced garlic (I tend to use the jarred garlic)
  • 3 Tbs sriracha
  • Salt, to taste
  • 3 tablespoons olive oil
  • 1 cup of water
  • 2 to 3 cups of steamed rice

Note: When buying brown sugar, make sure to check the ingredient list to confirm the only ingredient is actually brown sugar. There are cheap off-brands that use a mixture of molasses and white sugar instead. (This is especially important to take note of if you are cooking for someone with diabetes.)

Tools

Note: It's usually better to get kitchen scissors that come apart for easier cleaning.

Directions

First prepare the steamed rice. (This will take the most time out of this recipe.) Having a rice cooker for this is especially helpful.

Dice the onions, placing them into a bowl so you can toss them in when needed. Peel and dice the garlic if you're using whole cloves. Using the kitchen scissors, cut the chicken into bitesized pieces. Heat a wok up with olive oil on medium heat, and then once heated place the bitesized chicken into the hot oil and stir constantly until it's completely cooked. Take the chicken out, putting it into a separate bowl, and proceed to sauté the onions and garlic in the same pan, turning the heat down to medium low. If the chicken produced any broth, you can keep the broth in the pan. Whisk in the peanut butter, brown sugar, ground ginger, pepper, paprika, sriracha, and water. Once it's all whisked together and forms a sauce, add salt to taste. You'll then want to add your chicken back into the pan, mixing it together. Add your peas and carrots, and cook until they are done. Now it should be ready to serve over rice. This recipe can serve three to four people.

Other Tips and Handy Information

If you're worried about slimy chicken, wash it in white vinegar to take away the sliminess of the meat before cooking.

If you're finding your sauce is too thin, whisk in small amounts of corn or potato starch to thicken it up.

Green tea makes an excellent complimentary beverage for this meal.

This recipe isn't very spicy, but it may make your sinuses run.

You can use either crunchy or creamy peanut butter for this recipe. That's a choice of personal preference—I personally prefer using creamy peanut butter.

You can add Japanese seven spice to this dish if you want a spicier/hotter dish.

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