Chicken with Peanuts

Adapted from original recipe by Sean Peiffer


  • 1 to 1.5 lbs. chicken breasts, cut into bite size pieces
  • 2 tbsp oil (olive, peanut, canola, or sesame)
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 1 cup peanuts (unsalted party peanuts work best)
  • 2 tbsp corn starch
  • 1 tbsp ground or minced
  • 1 tbsp sugar
  • 1/4 to 1/2 tsp cayenne pepper (depending on how spicy you want it)
  • 1 tsp curry powder
  • 1 tbsp dried parsley
  • 4 tbsp soy sauce
  • 1 tsp mustard seed, whole
  • scallions (optional)
  • Chinese, asian stir-fry vegetable, or broccoli (optional, prepare separately)
  • 2 cups white rice (instant or regular)



  1. In a 2-cup measuring cup (or larger) add 1/2 cup water, corn starch, ginger, sugar, cayenne pepper, curry powder, parsley, mustard seed, and soy sauce
  2. Mix sauce with fork or whisk until blended
  3. Fill measuring cup with water until 2 cups of liquid is present. Set aside.


  1. Prepare 2 cups of white rice according to directions.


  1. Heat large skillet to medium-high heat
  2. Stir fry onion in 2 tbsp of oil
  3. When onion starts to get clear, add garlic
  4. Cook for 30 seconds, and add chicken
  5. Cook chicken until done
  6. Move chicken to sides of skillet, leaving space in middle of pan. Add peanuts to middle.
  7. Let peanuts cook for 30 seconds, and then incorporate with chicken
  8. Add sauce from measuring cup to skillet, and bring to boil, stirring constantly. Sauce will begin to thicken.
  9. When desired thickness is reached, remove from heat
  10. Stir in vegetables (optional)
  11. Serve over rice
  12. Garnish with scallions (optional)

Serves 4.