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Chicken In Peanut Sauce

  • Yield: 4 first-course servings


  • 1/2 cup Basic Chicken Stock
  • 1/2 cup heavy cream
  • 1/4 cup chopped roasted unsalted peanuts
  • 1/4 cup smooth peanut butter
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 turns freshly ground black pepper
  • 1/2 pound skinned and boned chicken breasts, cut into long strips 1/4 inch across
  • 8 teaspoons Emerilís Creole Seasoning
  • 1/4 cup finely chopped green onions
  • 8 small wooden or metal skewers (about 8 inches)


  • In a medium saucepan over high heat, combine the stock, cream, peanuts, peanut butter, sesame oil, soy sauce, garlic, cilantro, salt, cayenne, and black pepper. Bring to a boil, reduce the heat, and simmer, stirring, for 3 minutes. Remove from the heat. Makes about 1 1/2 cups.
  • Skewer the chicken pieces the long way, threading about 6 to 8 pieces per skewer. Sprinkle 1 teaspoon Creole Seasoning over each skewer of chicken, and use your hands to coat the meat.
  • Heat a large skillet over high heat and sear the chicken until brown, for about 1 1/2 minutes on each side of 4 sides, or a total of 6 to 8 minutes. Remove from the heat.
  • To serve, spoon a generous 1/3 cup of the sauce onto each of 4 plates, arrange 2 skewers on top, and sprinkle with 1 tablespoon of the green onions. Let your guests eat this as they wish, pushing the chicken off the skewers with a fork, or nibbling it right off the skewers.