Ingredients
Scale
- 1 tbsp peanut oil (or coconut, sunflower, canola, or vegetable oil – not olive oil)
- 1 lb chicken breast, cut into cubes
- Salt, to taste
- 1 cup canned coconut milk
- 1/3 cup creamy peanut butter
- 1 1/2 tbsp soy sauce (use gluten-free if needed)
- 1 tbsp rice vinegar (or white or apple cider vinegar)
- 1/2 tsp dried bay (or 2 bay leaves)
- 1/2 tsp cinnamon (or 1 cinnamon stick)
- 1/2 tsp garlic flakes (or garlic powder)
- 1 star anise (optional)
- 1 dried Sichuan pepper, chopped with seeds (optional)
- Sesame seeds and chopped spring onions, for garnish (optional)
Instructions
- Heat the peanut oil in a large skillet over medium heat. Add the cubed chicken, season with salt, and cook for 6–7 minutes until fully cooked and the internal temperature reaches 165°F.
- Add the coconut milk, peanut butter, soy sauce, vinegar, dried bay, cinnamon, garlic flakes, star anise, and Sichuan pepper. Stir to combine and bring to a gentle simmer.
- Reduce heat to medium-low and simmer for 6–7 minutes, until the sauce thickens slightly.
- Serve hot over rice and garnish with sesame seeds and chopped spring onions if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 1–2 days.
- Reheating: Reheat on the stovetop or microwave with a splash of coconut milk to loosen the sauce.
- Best served fresh, as the sauce may lose some creaminess when reheated.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Asian