Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Start with cutting the 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 the garlic. If using fresh ginger, grate the ginger.
Chop the 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
Once you have all the prep work done, it’s time to start cooking. I like to start making my white rice at this time, which will take approximately 18-20 minutes. If you begin now, it’ll be done when your chicken is ready to serve.
Heat 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 chicken stock, peanut butter, honey, soy sauce, Hoison sauce, rice vinegar, minced garlic, dried minced onion, ground ginger (or fresh), and cornstarch. 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.