Guylaine Tremblay’s Peanut Chicken

Guylaine Tremblay’s Peanut Chicken
  • 2 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time


Add all
  • 1 lb
    (454 g)

    chicken breasts or thighs, cut into cubes

  • 1 cup
    (250 mL)


  • 4 Tbsp.
    (60 mL)

    peanut butter

  • 3 Tbsp.
    (45 mL)

    soy sauce

  • 3 Tbsp.
    (45 mL)

    rice or white wine vinegar

  • a pinch of chili pepper flakes

  • 4 tsp.
    (20 mL)

    olive oil

  • 1 tsp.
    (2 mL)

    ground ginger

  • pressed garlic to taste


Mix together water to peanut butter, soy sauce, vinegar and chili pepper flakes.

Heat oil in a pan.

Add chicken, garlic and ginger.

Cook the boneless chicken thighs 8-10 minutes or chicken thighs 15-20 minutes or until the thermometer reaches 170°F (77°C).

Incorporate the peanut butter mixture, and bring to a boil. Then, reduce heat to low, while mixing for 2 or 3 minutes or until sauce thickens.

Serve on rice or noodles.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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