Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp cornstarch
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1/2 cup natural creamy peanut butter (no added sugar)
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 tbsp rice vinegar
  • 1/2 cup warm water
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • 1 tbsp roasted peanuts, crushed
  • 1 fresh lime, cut into wedges

Instructions:

  1. Place the cubed chicken in a large mixing bowl. Sprinkle with cornstarch, salt, and pepper. Toss until every piece is evenly and lightly coated.
  2. In a separate small bowl, whisk together the peanut butter, soy sauce, grated ginger, minced garlic, honey, sriracha, and rice vinegar. Gradually add warm water while whisking until a smooth, emulsified sauce forms.
  3. Heat avocado oil in a large non-stick skillet or carbon steel wok over medium-high heat until shimmering.
  4. Add the chicken in a single layer. Sear undisturbed for 3 minutes to develop a golden-brown crust, then flip and cook for another 2-3 minutes until nearly cooked through.
  5. Reduce heat to medium and pour the peanut sauce over the chicken. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken in a glossy glaze.
  6. Remove from heat. Garnish with fresh cilantro, sliced green onions, and crushed peanuts. Serve immediately with fresh lime wedges.