Creamy Peanut Chicken

"I found this as "Chinese Peanut Chicken" - the cream makes this an inauthentic Chinese dish, but it tastes great. The sauce is very rich, but very simple to make - it's hard to go wrong with this. Time does not include marinating."
 
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Ready In:
30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Combine soy sauce, sesame oil, brown sugar, and pineapple juice.
  • Dredge chicken in flour, salt, and pepper.
  • Marinate chicken in soy sauce mixture for at least 6 hours, preferably overnight.
  • Stir fry chicken in wok and remove from pan.
  • Combine butter and flour and cook in wok until bubbly.
  • Add stock and cook until the mixture thickens.
  • Add cream and peanut butter; stir until peanut butter melts.
  • Top chicken with peanut sauce and garnish with peanuts and onions.

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Reviews

  1. I tried this recipe for our poker night, I think the butter and flour were suppose to be like a rhu(?) however the ratio for a rhu is 1:1 and the 1tbsp of butter is not enough liquid to soak up 1 cup of flour on its own. It was more of a paste than a sauce. I did like the flavor and will try it again with my own adjustments to the recipe.
     
  2. I cannot wait to try this! I will come back and leave a rating afterward. Our local Chinese restaurant makes the BEST peanut chicken -but it's fried and in a thick creamy sauce like this one, rather than stir fried and in a light sauce. I haven't been able to find a recipe close to it until now. Can't wait to see how it compares. This looks great.
     
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