Serves 4 (serving size: 1/2 cup rice, about 1 cup chicken mixture, 1 tablespoon cilantro, and 1 1/2 teaspoons sesame seeds)
1/4 cup mirin (sweet rice wine) or 1/4 cup dry sherry mixed with 2 teaspoons sugar
1 large egg, lightly beaten
1 pound skinless, boneless chicken breast tenders, cut into (2-inch) pieces
1/4 cup powdered peanut butter
3 tablespoons quick-mixing flour (such as Wondra)
3 tablespoons cornstarch
1 tablespoon sugar
3 tablespoons canola oil
3/4 cup sliced green onions
1 red bell pepper, chopped
5 tablespoons water
3 tablespoons ketchup
2 tablespoons Sriracha
1 tablespoon plum sauce
1 teaspoon Worcestershire sauce
1 (8.8-ounce) package precooked white rice
1/4 cup cilantro leaves
2 tablespoons toasted sesame seeds
How to Make It
Combine mirin and egg in a medium bowl, stirring with a whisk. Add chicken; toss to coat. Let stand 5 minutes; drain well.
Combine powdered peanut butter and next 3 ingredients (through sugar) in a bowl, stirring with a whisk. Add chicken; toss well to coat. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
Heat pan over high heat. Add onions and bell pepper; stir-fry 1 minute. Combine 5 tablespoons water and next 4 ingredients (through Worcestershire) in a bowl, stirring with a whisk. Add chicken and ketchup mixture to pan; cook 1 minute, tossing to coat.
Divide rice among 4 plates; top with chicken mixture. Sprinkle evenly with cilantro leaves and sesame seeds.
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I thoroughly enjoyed this dish! Sweet & spicy is definitely the apt description here. I ran out of cornstarch so I subbed in rice flour. Came out with a nice crunch on the outside and juicy on the inside. The sauce worked well for me too. It is not anything like sweet & sour takeout. It's 1000 times better! And healthy!
So I think my only mistake was trying to use a zip lock bag to shake the peanut butter coating on the chicken and then just dumping it into the pan vs. shaking off the excess coating. It caused the chicken to be a little bit mushy instead of crispy. Flavor was really good and this was my first time with the powdered peanut butter (who knew?) so I'll definitely try this again.
My family loved this recipe. I made it as written, except that I forgot to pick up a red pepper so used broccoli instead. Even Publix carries the powdered peanut butter! We did not find it too spicy with 2T sriracha, and my husband added extra, so I disagree with some of the other reviews there, but that is just a matter of taste. What I do agree with is that the time required to make this was longer than 23 minutes. I only could have pulled it together that quickly if I had an assistant to do all the chopping. No such luck. Nevertheless, I will definitely make again.
Great flavor - very complex and interesting. I'm glad I hunted down the powdered peanut butter. As other reviewers have noted, this is NOT the generic "sweet and sour chicken" you find at the Chinese buffet. It also took me way, way longer than 23 minutes to pull together - I am a slow cooker (ha), but even so I think that estimate is off.
This recipe is really good! My whole family loved it. I would agree its not sweet and sour its more like sweet and spicy. This recipe has to be written wrong. There is plenty of spice or heat in just one TBSP of the sriracha, no need for 2 TBSP unless you like it incredibly hot. Besides only adding one TBSP of the sriracha, I made the recipe exactly as written adding the cilantro to the whole dish at the end. Loved it!
I bought PB2 at Walmart. If you omitted the PB2 you didn't experience the best part of the recipe and it will not be the same. I used less Sriracha. The "sour" is the vinegar in the Sriracha and in the worcestershire for those who didn't know the source of the vinegar. I make it for just me so double the sauce and refrigerate half of it for another meal.
This was delicious made just as recipe stated, was a little hesitant of the peanut butter powder. Not overpowering at all, if I hadn't shown to my kids, nobody would have known it was an ingredient. The texture and coating of the chicken was such a pleasant surprise, very tasty.
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