Please don’t judge me when I say I have made this for dinner three days in a row and inhaled all of it. This is definitely one of the best chicken dishes I’ve ever made, and absolutely one of my favorites. It’s a great weeknight dinner that comes together quickly, and I would probably eat it every day if The Boyfriend would let me.
2 boneless skinless chicken breasts, cut into ~1″ cubes
1 medium-sized jalapeño pepper, cut in half lengthwise and sliced thin
1 medium red onion, halved and sliced (half-moons)
3 tsp minced garlic
3 tbsp no-sugar-added peanut butter
1 tbsp rice vinegar
2 tsp coconut aminos
1/3 cup water
1/2 tsp. chili oil (optional)
salt (to taste)
pepper (to taste)
white pepper (to taste)
1 tsp turmeric
1 tsp. red pepper flakes
1-2 tsp. basil (I love these guys, you can find them in the freezer section at Trader Joe’s)
Heat oil in a large non-stick pan on medium-high. Add the onion, jalapeño pepper, and garlic stirring continuously for about 3 minutes or until onion begins to soften. Add ~ 3 tbsp peanut butter and mix well to prevent burning.
Lower temperature to medium, add chicken to the pan, and season with salt and pepper immediately. Add soy sauce, rice vinegar, and 1/3 cup water to thicken the peanut sauce. Finally, add all remaining ingredients (white pepper, turmeric, red pepper flakes, basil, chili oil). Mix thoroughly to marry flavors and ensure chicken is being cooked on all sides. Continue cooking on medium heat, stirring occasionally, until chicken is completely cooked through (about 10 minutes).
Serve immediately with a light drizzle of Sriracha on top (optional).