This is another super easy, unique recipe for a quick dinner. Because it cooks so quickly the chicken stays moist in the lovely creamy, nutty sauce. I like to serve this with crisp slices of cucumber to cool down the heat and provide a satisfying crunch. It’s a pleasing, unusual set of flavors and very craveable!
- 2 lbs chicken tenderloins, cut into 2-inch cubes
- ½ cup creamy peanut butter
- 16 oz hot chunky salsa
- 2 tbsp roasted red chili paste
- ¼ cup soy sauce
- 1 cup water
- 2 tbsp sriracha
- Juice of 1 large orange
- Cut up the chicken into cubes.
- Add the remaining ingredients to the chicken in a large bowl.
- Stir to combine.
- Pour into a nonstick skillet and cook on medium high heat for 15 minutes, stirring frequently.
- Serve with thin slices of fresh cucumber.
Gather up:
- 2 lbs chicken tenderloins, cut into 2-inch cubes
- ½ cup creamy peanut butter
- 16 oz hot chunky salsa
- 2 tbsp roasted red chili paste
- ¼ cup soy sauce
- 1 cup water
- 2 tbsp sriracha
- Juice of 1 large orange
Cut up the chicken into cubes.
Add the remaining ingredients to the chicken in a large bowl. I use Publix brand salsa because it’s cheap and all-natural, but you can use any salsa that is chucky and made with only fresh ingredients.
Stir to combine.
Pour into a nonstick skillet and cook on medium high heat for 15 minutes, stirring frequently.
Serve with thin slices of fresh cucumber.
You could also use chicken breasts and put this in the crockpot for 3 hours on high or 6 hours on low and shred the chicken in the sauce. If you wanted a less spicy version, cut out the sriracha. You might be tempted to use mild salsa or cut out the chili paste as well, but don’t. You need a little bit of heat to cut through the strong peanut flavor.
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