Follow these steps for perfect results
Boneless Skinless Chicken
Cut into bite-sized pieces
Olive Oil
Seasoned Salt
Lemon Juice
Cumin
Ground Ginger
Buttermilk
Peanut Butter
Soy Sauce
Garlic
minced
Dry Mustard
Turmeric
Crushed Red Pepper Flake
optional
Cut chicken into bite-sized pieces.
In a bowl, toss chicken with 2 tsp olive oil, 1 tsp lemon juice, 1/2 tsp cumin, and seasoned salt.
Heat a skillet over medium-high heat.
Saute the chicken until cooked through, approximately 5-7 minutes.
In a saucepan, combine the remaining lemon juice, cumin, seasoned salt, ground ginger, buttermilk, peanut butter, soy sauce, minced garlic, dry mustard, turmeric, and crushed red pepper flake (if using).
Bring the sauce to a boil, whisking constantly.
Reduce heat and simmer until the sauce has thickened, approximately 5-10 minutes.
Pour the peanut sauce over the sauteed chicken.
Serve hot.
Expert advice for the best results
Garnish with chopped peanuts and cilantro for added flavor and visual appeal.
Serve with rice or noodles.
Adjust the amount of red pepper flake to control the level of spiciness.
Everything you need to know before you start
15 minutes
Sauce can be made ahead of time.
Serve over rice, garnished with chopped peanuts and cilantro.
Serve with steamed rice and a side of stir-fried vegetables.
Garnish with chopped peanuts and fresh cilantro.
Off-dry Riesling complements the spicy and savory flavors.
A light lager won't overpower the dish.
Discover the story behind this recipe
Peanut sauce is a common element in many Indonesian dishes.
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