Spicy Chicken with Peanuts

Made this last night. This one only serves four or 2 comfortably with leftovers enough for lunch. I served this with a plain side of greens and steamed rice. Think jerk chicken with peanuts…
Trim ALL fat off the chicken before you start – it will cause the sauce to separate later. I like the taste of the pepper oil better (it’s much, much more fiery than its “sauce” counterpart) but if your sauce will sit for a while, use a hot pepper sauce.
  • 2 chicken breast, skin and bones removed (not those tiny chicken breast halves – if you’re using those make it 4)
  • 2 tsp salt
  • 2 tsp flour
  • 2 tbsp sugar
  • 1 tsp fresh ground pepper
  • 1 tsp dried oregano
  • 2 tsp chinese hot pepper oil (the insanely fiery kind with the seeds in the bottom)
  • 1 handful of shelled peanuts
  • 2 tbsp mayo (optional: peanut butter instead)
  • 1/2 cup of chicken broth
  • 1/2 cup of chopped green onions for garnish


Coat chicken breasts in the next five ingredients evenly. Brown on both sides. 6 minutes. Add the mayo, pepper oil, and peanuts on TOP of the chicken, turn the heat down to low and cover for another 5 minutes while it cooks. Check for doneness (reduce both is you’re using halves, since they’re quite a lot thinner). Transfer chicken to a plate. Carve the chicken and tent with a foil. Drain the juices back into the pan. Whisk chicken broth into the pan sauce until smooth, then pour onto the sliced chicken. Sprinkle the top with green onions. Enjoy!


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