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Chicken with Peanut Butter Sauce
The combination of savory and sweet in this peanut butter chicken recipe will tantalize your taste buds and leave you wanting more.
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Table of Contents
- Chicken With Peanut Butter Sauce Ingredients
- Peanut Butter Chicken Substitutions And Additions
- How To Make Peanut Butter Sauce For Chicken
- How To Serve This Peanut Butter Sauce Recipe For Chicken
- How To Store Peanut Butter Chicken
- Why This is the Best Peanut Butter Sauce For Chicken!
- Peanut Butter Chicken Recipe FAQs
- Perfect Meal Ideas You’ll Love
- JUMP TO RECIPE
If you’re looking for a tasty yet slightly unexpected meal idea, give our peanut butter chicken a try! The peanut butter brings out the tantalizing flavors of the juicy chicken thighs and creates a spicy peanut sauce that is downright indulgent.
Chicken With Peanut Butter Sauce Ingredients
Peanut butter chicken is a dish that simply oozes with the best flavors. Its taste is an explosion of savory and sweet, all wrapped up in tender, juicy chicken.
The peanut butter adds a delightful richness to the dish, while the addition of soy sauce and ginger brings out its exotic Asian flavors.
You’ll need:
For The Chicken:
- 2 pounds of boneless skinless chicken thighs cut into 2-inch pieces
- 2 teaspoons of onion powder
- 1 teaspoon of kosher salt
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground ginger
- ½ teaspoon of fresh cracked black pepper
- ⅓ cup of cornstarch
- 4 tablespoons of vegetable oil
For The Peanut Butter Sauce:
- 1¼ cups of chicken broth
- 1 cup of creamy peanut butter (your favorite brand)
- 4 tablespoons of low-sodium soy sauce
- 3 tablespoons of light brown sugar, tightly packed
- 2 tablespoons of hoisin sauce
- 1 tablespoon of minced garlic
- 3 teaspoons of sriracha sauce
- 1 teaspoon of pure sesame oil
- 2½ to 3 tablespoons of chopped unsalted dry roasted peanuts (optional garnish)
- 1 tablespoon of sliced green onions (optional garnish)
PRO TIP:
You can find sesame oil in two places at the grocery store. It can be found in the baking aisle in the oil section. You can also find it with Asian foods. It is usually cheaper if you pick the oil that is in with the Asian foods.
Peanut Butter Chicken Substitutions And Additions
CHICKEN: You can substitute boneless skinless chicken breast for boneless chicken thighs in this delicious dinner recipe.
OIL: It would be fine to substitute olive oil or canola oil for the vegetable oil in this recipe.
SPICY: If you want an even spicier version, you can increase the sriracha to one tablespoon or substitute the sriracha for Thai chili paste.
A dash of red pepper flakes would also add a little heat to your dish.
SEASONING: You could also add cayenne pepper or ground coriander to taste.
GARNISH: You can add two teaspoons of lime juice and chopped fresh cilantro to this great recipe.
PEANUT BUTTER: Experiment with different seed or nut butter like almond butter or tahini for a unique twist on the sauce.
Almond butter brings a nuttier flavor, while tahini adds a subtle sesame note that pairs well with the other ingredients.
You could also use crunchy peanut butter if that is your personal preference.
It would also be fine to use natural peanut butter.
HONEY: Swap honey with maple syrup or agave nectar in this dish. These sweeteners offer a similar balance of sweetness and complexity.
SRIRACHA: For a milder heat, consider using chili garlic sauce or a touch of red pepper flakes.
Conversely, if you crave more spice, increase the amount of sriracha or add a dash of your favorite hot sauce.
FOR SERVING: While steamed rice is the most traditional choice, there are many options for what to serve with this peanut chicken recipe.
White rice, brown rice, jasmine rice, cauliflower rice, or even fried rice would be excellent ideas.
Additional ideas include rice noodles, glass noodles, or lo mein.
BROTH: You can easily substitute vegetable stock for the chicken stock in this creamy peanut butter sauce.
ONIONS: Instead of green onions, spring onions or scallions will work fine too.
VEGGIES: This creamy sauce is a perfect complement to crisp veggies. We love red bell peppers but snow peas, zucchini, carrots, green beans, and squash are all good choices.
You could serve fresh red peppers on the side to enjoy dipped in the sauce as well!
COCONUT AMINOS: You can swap out the soy sauce for coconut aminos.
How To Make Peanut Butter Sauce For Chicken
The chicken pieces in this recipe simmer away in the rich sauce until it is infused with the delicious flavors of the peanut butter and seasonings.
STEP ONE: Pat the cut chicken pieces dry with a paper towel.
STEP TWO: Add the cut pieces of raw chicken to a large bowl.
STEP THREE: Sprinkle the onion powder, kosher salt, paprika, ground ginger, and black pepper over the chicken. Toss to coat completely.
STEP FOUR: Sprinkle the cornstarch over the coated chicken and toss to coat.
OUR RECIPE DEVELOPER SAYS
Coating the chicken in cornstarch gives it a more tender texture and helps the sauce stick to it.
STEP FIVE: Add two tablespoons of vegetable oil to a large skillet over medium-high heat. We recommend using a 10 to 12-inch skillet for this meal.
STEP SIX: Once the oil is heated, add ½ of the coated chicken to the oil. Cook for four minutes on each side.
Remove the chicken from the pan and place it on new paper towels to drain. Repeat for the remaining chicken.
PRO TIP:
Ensure that the oil maintains a temperature of 350°F. Adding too much chicken at once will cool the oil, and the chicken will become greasy. If the oil becomes too hot, the outside of the chicken will burn.
STEP SEVEN: Reduce the heat to medium-low. Add the chicken broth to the skillet and whisk to remove the crispy bits.
STEP EIGHT: Whisk in the peanut butter, soy sauce, brown sugar, hoisin, garlic, sriracha, and sesame oil until smooth. Remove from the heat.
STEP NINE: Add the cooked chicken to the sauce and use tongs to coat. Garnish with the sliced green onion and chopped peanuts.
Serve immediately over cooked rice.
How To Serve This Peanut Butter Sauce Recipe For Chicken
Enjoy this peanut chicken along with your favorite sides for a delicious meal that the whole family will gobble up.
Homemade egg rolls, crab rangoon, and Asian cucumber salad will help complete your menu.
Our homemade Chinese chicken salad would be another great option to add even more flavors to your tasty dinner.
Our orange chicken and sesame chicken are two delicious and easy recipes to try when you are looking for a quick main dish.
MORE CHICKEN RECIPES
How To Store Peanut Butter Chicken
Skip the Thai food takeout! This easy peanut butter chicken recipe is a dream for meal prep.
This flavorful dish will freeze well and makes a quick and easy dish to heat up when time is tight. Serve with a simple carb like rice for a complete meal. Everyone will be giving you rave reviews!
Here’s how to store your chicken:
MAKE AHEAD: If you’re planning to make this dish ahead of time, you can prepare the sauce and marinate the chicken a day in advance.
Store the marinated chicken in an airtight container in the fridge and the sauce in a separate container.
When you’re ready to cook, simply follow the recipe instructions. This can save you precious time during busy weeknights.
IN THE FRIDGE: Store any leftovers of this peanut sauce chicken in an airtight container in the refrigerator for up to two days.
IN THE FREEZER: This Thai peanut butter chicken can be kept in the freezer for up to three months and stored in an airtight container.
REHEATING: To enjoy your stored peanut butter chicken, you have several reheating options.
In the microwave, heat it in 30-second intervals, stirring in between, until it’s heated through. On the stovetop, warm it in a pan over low heat, stirring gently.
For a crisper texture, you can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes.
Adding a splash of chicken broth or water can help prevent dryness during reheating.
Why This is the Best Peanut Butter Sauce For Chicken!
FLAVOR FUSION: This dish combines the rich, nutty goodness of peanut butter with savory and umami-packed Asian flavors, resulting in a mouthwatering fusion of tastes that’s hard to resist.
QUICK AND EASY: With minimal prep and simple ingredients, this recipe is perfect for busy weeknights when you crave a homemade meal without the fuss.
MAKE-AHEAD FRIENDLY: You can marinate the chicken and prepare the sauce in advance, making it a convenient option for meal prepping or planning ahead for gatherings.
This unusual but delicious dish features crispy chicken thighs smothered in a creamy and rich peanut sauce. Using simple ingredients, you can create this flavorful peanut butter chicken that is comfort food at its finest.
Peanut Butter Chicken Recipe FAQs
Can I thicken the peanut sauce?
If your sauce is a little thin, you can mix in a bit of cornstarch to your sauce if necessary, although we find the peanut butter thickens the sauce quite well.
Can I freeze the leftovers of this delicious dinner recipe?
Store leftover chicken in peanut sauce in an airtight container for up to three months.
Perfect Meal Ideas You’ll Love
Peanut Butter Chicken Sauce
The combination of savory and sweet in this peanut butter chicken recipe will tantalize your taste buds and leave you wanting more.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground ginger
- ½ teaspoon fresh cracked black pepper
- ⅓ cup cornstarch
- 4 tablespoons vegetable oil
Peanut Butter Sauce
- 1¼ cups chicken broth
- 1 cup creamy peanut butter, your favorite brand
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar, tightly packed
- 2 tablespoons hoisin sauce
- 1 tablespoon minced garlic
- 3 teaspoons sriracha sauce
- 1 teaspoon pure sesame oil
- 2½ to 3 tablespoons chopped unsalted dry roasted peanuts, optional garnish
- 1 tablespoon sliced green onions, optional garnish
Instructions
- Pat the cut chicken pieces dry with paper towels.
- Add the cut pieces of chicken to a large mixing bowl.
- Sprinkle the onion powder, kosher salt, paprika, ground ginger, and black pepper over the chicken. Toss to coat completely.
- Sprinkle the cornstarch over the coated chicken and toss to coat.
- Add 2 tablespoons of the vegetable oil to a 10 to 12-inch skillet over medium-high heat.
- Once the oil is heated, add ½ of the coated chicken to the oil. Cook for 4 minutes on each side. Remove the chicken from the pan and place it on new paper towels to drain. Repeat for the remaining chicken.
- Reduce the heat to medium-low. Add the chicken broth to the skillet and whisk to remove the crispy bits.
- Whisk in the peanut butter, soy sauce, brown sugar, hoisin, garlic, sriracha, and sesame oil until smooth. Remove from the heat.
- Add the cooked chicken to the sauce and use tongs to coat. Garnish with the sliced green onion and chopped peanuts. Serve immediately over cooked rice.
Notes
- You can find sesame oil in two places at the grocery store. It can be found in the baking aisle in the oil section. You can also find it with Asian foods. It is usually cheaper if you pick the oil that is in with the Asian foods.
- Coating the chicken in cornstarch gives it a more tender texture and helps the sauce stick to it.
- Ensure that the oil maintains a temperature of 350°F. Adding too much chicken at once will cool the oil, and the chicken will become greasy. If the oil becomes too hot, the outside of the chicken will burn.
Nutrition
Calories: 806kcal | Carbohydrates: 41g | Protein: 67g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 2211mg | Potassium: 1391mg | Fiber: 5g | Sugar: 18g | Vitamin A: 338IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg
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Comments
Gail says
Better than take-out!!
This was SO delicious; I’m glad I doubled the recipe so leftovers could be frozen for another meal.
I followed the recipe exactly (using chicken breasts because that’s what I had) but next time (or with the leftovers) I’m going to add some vegetables because there would be plenty of sauce to coat them with.
I cut up my chicken this morning, threw the chicken & the initial spices in a large zip bag & shook it every time I went by the refrigerator. Coated the chicken with the corn starch right before sautéing. Served over rice. A really great recipe!