Peanut butter chicken and zucchini with basmati or jasmine rice

This creamy peanut buttery chicken breast was a real sensation: super creamy, super tasty, super soft. I combined cumin – peanut butter and chili pepper for an amazing unexpected sauce.

Time of preparation

about 20 minutes




Chicken breast: 1 small

Onion: 1/4

Peanut butter: 1 tablespoon

Corn starch: 1 teaspoon

Ground chili pepper to taste

Ground cumin to taste

Soy sauce: 1 tablespoon

Basmati or Jasmine rice: about 100 gr

Garlic: 1 slice

Seeds oil: 2 full tablespoons

Orange juice: 2 tablespoons

Milk: 2 spoons

Zucchini: 1 big

What did I use

a wok pan, a wooden spoon, a little pot, a cutting board, a knife, a little bowl, a whisk

How did I do

I reheated the oil in the wok and cooked the chicken breast until both sides were whitish, then I put it in a dish.

I roughly cut the onion and cleaned the slice of garlic, then I made a sautèed out of them in the wok, adding cumin and chili pepper.

In the little bowl I used the whisk to mix peanut butter, orange juice, soy sauce, milk, corn starch and a glass of water.

I took off the garlic from the sautèed and I poured the sauce in the wok, mixing well and adding the chicken previously cut into cubes.

I let it boil at slow fire for about 10 minutes, while I was cooking the rice in the little pot.

After the chicken, which I took off the wok after it was ready, I cooked the zucchini cleaned and cut in little cubes in the peanut butter sauce until cooked but crunchy. I put in it again the chicken then and mixed together for one minute.

I dried the rice and I served it immediately with the chicken and zucchini.

Buon appetito!

Be first to comment