Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1/2 cup natural creamy peanut butter (no added sugar or salt)
  • 1/2 cup low-sodium chicken bone broth
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tbsp honey

Instructions:

  1. Use paper towels to pat the 1.5 lbs of chicken pieces until bone dry.
  2. Toss the chicken with 1/4 cup cornstarch, 1/2 tsp sea salt, and 1/4 tsp pepper until every piece is ghostly white.
  3. Heat 2 tbsp avocado oil to your skillet over medium high heat until the oil shimmers and dances.
  4. Place chicken in the pan and cook for 4 minutes per side until a golden, shattering crust forms.
  5. In a small bowl, combine peanut butter, broth, soy sauce, rice vinegar, ginger, garlic, sriracha, and honey until the mixture is completely smooth.
  6. Push the chicken to the edges and pour the sauce into the center until it begins to bubble and sizzle.
  7. Stir the chicken back into the sauce, coating every piece until the liquid thickens into a glossy glaze.
  8. Let it cook for another 2 minutes until the internal temperature hits exactly 165°F.