Creamy Peanut Chicken with Charred Snow Peas

 

½ C. creamy or crunchy natural peanut butter (preferably without added sugar)

1 T. toasted sesame oil

1½ T. rice vinegar, divided, plus more for serving

2 tsp. light or dark brown sugar

2 tsp. grated fresh ginger

2 garlic cloves, finely grated or minced

2 tsp. soy sauce

1 tsp. fish sauce

1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

¾ tsp. kosher salt, plus more to taste

3 T. neutral oil, such as safflower, sunflower, or grapeseed, divided

1 bunch scallions, sliced (white and green parts separated)

5 C. (about 12 ounces) snow peas, trimmed

White rice, for serving

½ C. fresh basil, sliced, for serving

 

In a medium bowl, stir together the peanut butter, sesame oil, 1 T. of the vinegar, the brown sugar, ginger, garlic, soy sauce, fish sauce, and enough water to reach a sauce-like consistency (anywhere from ¼ C. to ½ cup, depending on your peanut butter brand). In a separate medium bowl, toss the chicken with the salt. Heat a large skillet over high heat, then add 2 T. of the neutral oil. Let the oil heat until it thins out, then carefully add the chicken and cook, stirring almost constantly, until the chicken is no longer pink and just cooked through, 3 to 5 minutes. Immediately transfer to a clean bowl. Add the remaining 1 T. neutral oil to the skillet, then stir in the scallion whites. Cook for 1 minute, then stir in the snow peas. Cook until charred, stirring occasionally, about 3 minutes. Turn off the heat and stir in the remaining ½ T. vinegar. Return the chicken to the skillet and add the peanut butter mixture. Toss to coat everything with the sauce. Taste and add a little more salt, if needed. Serve immediately with rice, with basil and scallion greens on top, and with more vinegar on the side for drizzling.  You can use pretty much any quick-cooking vegetable in place of the snow peas. Asparagus, cherry tomatoes, shiitake mushrooms, bell peppers, thin green beans, broccolini, or zucchini would all work perfectly well. Just avoid dense roots like carrots, which take longer to cook, and leafy greens, which will exude too much liquid