Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Peanut Butter Chicken

Review Recipe
a close up shot of Peanut Butter Chicken with rice on a plate
The combination of savory and sweet in this peanut butter chicken recipe will tantalize your taste buds and leave you wanting more.
Jump to Recipe
Table of Contents
  1. Peanut Butter Chicken Ingredients
  2. How to Make This Peanut Butter Chicken Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. 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 savory flavors of the juicy chicken thighs and creates a spicy peanut sauce that is downright indulgent. 

overhead shot of Peanut Butter Chicken with rice on a plate

Peanut Butter Chicken Ingredients

Peanut Butter Chicken raw ingredients that are labeled

You’ll need:

For the 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

For the 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)

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.

SUBSTITUTIONS AND ADDITIONS

CHICKEN: You can substitute boneless skinless chicken breasts for the boneless chicken thighs in this delicious dinner recipe.

SPICY: If you want an even spicier version, you can increase the sriracha to 1 tablespoon or substitute the sriracha for Thai chili paste. A dash of red pepper flakes would also add a little heat to your dish.

GARNISH: You can add 2 teaspoons of lime juice and chopped fresh cilantro to this great recipe.

How to Make This Peanut Butter Chicken Recipe

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.

chicken coated with onion powder, salt, paprika, ground ginger, and pepper

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 2 tablespoons of vegetable oil to a 10 to 12-inch skillet over medium-high heat. 

STEP SIX: 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.

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.

pieces of chicken cooked in a pan

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.

peanut butter, soy sauce, sugar, hoisin, garlic, sriracha, and sesame oil whisked in a pan

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.

green onion garnished on top

How To Serve

Enjoy this peanut chicken along with your favorite sides for a delicious meal that the whole family will gobble up. Cauliflower rice or brown rice, green beans, and dinner rolls are a great option to accompany this main course.

Our orange chicken and sesame chicken are two delicious and easy recipes to try when you are looking for a quick main dish.

Storage

IN THE FRIDGE: Store any leftovers of this peanut sauce chicken in an airtight container in the refrigerator for up to 2 days.

IN THE FREEZER: This Thai peanut butter chicken can be kept in the freezer for up to three months stored in an airtight container.

a close up shot of Peanut Butter Chicken in a skillet with a wooden spoon grabbing some

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 meal that is comfort food at its finest.

FREQUENTLY ASKED QUESTIONS

Can I add veggies to this peanut sauce chicken recipe?

The best way to add veggies to this easy peanut butter chicken recipe is as a separate dish on your plate. Whip up our simple sauteed vegetables for the perfect choice.

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 leftovers of this delicious dinner recipe?

Store leftover chicken in peanut sauce in an airtight container for up to three months.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
a close up shot of Peanut Butter Chicken with rice on a plate

Peanut Butter Chicken

No ratings yet
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
  • cup cornstarch
  • 4 tablespoons vegetable oil

Peanut Butter Sauce

  • 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Leave a Comment

Recipe Rating




Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan