Peanut Chicken with Rice

Fresh chicken and vegetables tossed with sweet and spicy peanut sauce.


  1. In a small saucepan, whisk together peanut butter, lime juice, 1 clove minced garlic, hot sauce, milk, honey, soy sauce, cinnamon and crushed red pepper. Cook over medium heat until bubbling.           
  2. Slowly add water until desired consistency. Reserve.           
  3. Prepare rice according to package instructions.           
  4. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook for 6 minutes.            
  5. Add remaining oil, 2 cloves garlic, broccoli, carrot, peppers and onion and saut√© for 3 minutes.            
  6. Add peas and cook for 3 minutes.           
  7. Add peanut sauce to skillet with chicken and vegetables. Add cucumber and toss to coat. Serve over rice.           
  8. Sprinkle with peanuts and lime zest. Garnish with cilantro.           

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen       


1/2 cup Peanut Delight Creamy Peanut Butter

1 lime, juiced and zested

3 cloves garlic, minced, divided

1 tablespoon Burman's Hot sauce

3 tablespoons Friendly Farms 2% Milk

1 tablespoon Berryhill Honey

1 tablespoon soy sauce

1/4 teaspoon Stonemill Essentials Ground Cinnamon

1/2 teaspoon Stonemill Essentials Crushed Red Pepper

1/2 cup hot water

1 cup Riceland Long Grain White Rice

3 tablespoons Carlini Pure Olive Oil, divided

2 Kirkwood Fresh Chicken Breasts, sliced into 1/2-inch strips

1 head broccoli, cut into small florets

1 large carrot, shredded

1 red pepper, cut into 1/4-inch strips

1 yellow pepper, cut into 1/4-inch strips

1 red onion, sliced

1/4 cup Season's Choice Sweet Peas

1 cucumber, cut into 1/16-inch strips

1/4 cup Southern Grove Dry Roasted Peanuts

1 sprig cilantro

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes