Peanut Butter Chicken

In a small bowl, add the chicken and cornstarch and toss until coated.

In a mixing bowl, whisk together the peanut butter, hoisin sauce, soy sauce, sesame oil, minced garlic, and water.

Add the oil into a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 5-6 minutes until no longer pink.

Add the sauce and mix until the chicken is coated. Cook for 4-5 minutes, until the sauce has thickened.

Remove the pan off the heat and sprinkle with sesame seeds and green onions.

Notes

TO STORE: Leftover chicken peanut butter can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave for 30-40 seconds until warm, or in a non-stick pan until the sauce sizzles.

Nutrition