• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Start with cutting 3 large chicken breast into bite-sized pieces, using a boning knife and cutting board. Set aside. (If desired, you may substitute chicken thighs here.)
• With a second cutting board, mince 2 teaspoons minced garlic. If using fresh ginger, grate the ginger.
• Chop 1/2 cup dry roasted peanuts using a nut chopper or knife.
• Have everything close to the stove where you’ll be cooking, so it’s within reach and easy to get to. I like to use prep bowls, which make doing stir-fry so much easier.

Make Rice and Brown Chicken

• Heat 3 cups water in a medium saucepan. Bring to a boil. Add 1 1/2 cups long grain rice along with 3/4 teaspoon kosher salt. Cook according to package directions, for approximately 18-20 minutes. If you begin now, it’ll be done when your chicken is ready to serve.
• Heat 1/4 cup olive oil in a large skillet on medium-high heat. Cook the pieces of chicken, stirring frequently until browned. Remove from heat, and transfer chicken to a plate. Keep warm until ready to use.

Prepare the Peanut Sauce

• In a medium bowl, combine 1 cup chicken broth, 1/3 cup creamy peanut butter, 1/4 cup honey, 3 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons Hoison sauce, 1 tablespoon rice vinegar, 1 tablespoon oyster sauce, minced garlic, 1 teaspoon dried minced onion, 1 teaspoon sesame seed oil, 1/2 teaspoon ground ginger (or fresh), and 1/2 teaspoon freshly ground black pepper. Whisk together until combined.
• Place the skillet on medium heat, using any remaining oil in the pan. Pour the sauce into the pan and bring to a boil. Stir until it thickens, about 3-5 minutes, being sure to scrape up any chicken fond left on the pan.
• Add the chicken to the sauce and stir to coat. Continue cooking for an additional 3-5 minutes until the sauce clings to the chicken.
• Place peanut chicken in a serving bowl and sprinkle with chopped peanuts or place peanuts in a bowl for individual serving.
• Serve over rice. This recipe will serve 4-6 people.