Peanut Butter Chicken

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5 from 752 votes
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This peanut butter chicken recipe comes together in less than 10 minutes and makes for a healthy and low carb dinner. Easy to make and tastes like takeout!

peanut butter chicken

My family loves my classic satay chicken so I wanted to see if I could transform it into a stir-fry kind of dish.

Most of the time, I have a plethora of sauces and seasonings in my pantry and several chicken breast fillets in my refrigerator. Instead of making my go-to quick and easy dinners using chicken like Hunan chicken and orange chicken, we now are head over heels for this easy peanut butter chicken recipe.

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make peanut butter chicken
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently Asked Questions
  7. More Asian take-out style chicken recipes
  8. Peanut Butter Chicken Recipe (Recipe Card)

Recipe highlights

  • Ready in 10 minutes. From prep to plate, this chicken with peanut butter sauce cooks takes no time. I often make it during busy weeknights when I need something quick and easy.
  • Low carb and healthy. Packed with chicken breast and no calorie-laden sauces, it’s healthy and low in carbs!
  • Full of flavors and textures. Slightly sweet, slightly spicy, and with a sticky sauce, you’ll be reaching for seconds.
  • Take out copycat. Like air fryer orange chicken, my family reckons this dish tastes like something you’d get at a Chinese restaurant, but so much better.

What I love about this dish is that it’s actually pretty perfect for meal prep. If I make this on a weekend, it’s easy to double or triple the amount and then have lunches sorted for the week ahead.

Ingredients needed

This recipe uses simple and easy-to-find ingredients that you probably have in your pantry as we speak. If not, you can easily find them at your local grocery store. Here is what you’ll need:

  • Boneless skinless chicken breasts– Skinless and boneless filets that have been chopped into bite-sized pieces. 
  • Cornstarch OR almond flour– Use almond flour if you follow a low carb diet.
  • Peanut butter– Smooth peanut butter with no added sugar or salt. If you have a peanut allergy or want to use something else, you can use tahini, sunflower seed butter, or almond butter.
  • Garlic and ginger– Must have aromatics for any good stir-fry.
  • Hoisin sauce– A thick and flavorful sauce that works well in Asian-inspired dishes. For a keto option, try keto teriyaki sauce.
  • Soy sauce– Tamari, coconut aminos, or gluten free soy sauce work.
  • Sesame oil– A flavorful and rich flavored oil that balances out the peanut flavor.
  • Water– To thin out the sauce.
  • Oil to fry– Use oil with a high smoke point, like peanut oil or safflower oil.

Find the printable recipe with measurements below.

How to make peanut butter chicken

Simple is an understatement for this recipe. You follow a simple 3-step process that comes together in under 10 minutes!

Step 1- Season the chicken and make the sauce. Start by adding the chicken and cornstarch (or almond flour) in a small bowl and mixing well. In a mixing bowl, add the peanut butter, garlic, hoisin sauce, soy sauce, sesame oil, and water and whisk together until smooth.

Step 2- Cook the chicken. Next, add some oil to a large skillet and place it over medium heat. Once hot, add the chicken and cook for 4-5 minutes, until no longer pink. Once cooked, pour the sauce into the pan. Let everything simmer for 4-5 minutes until the sauce has thickened.

Step 3- Serve. Now, remove the pan from the heat and serve the chicken with peanut sauce over rice, cauliflower rice, or steamed vegetables.

how to make peanut butter chicken

Recipe tips and variations

  • Although tempting, do not use sesame oil to stir-fry everything together. The dish will be overpowering and detract from the lovely peanut butter flavor.
  • I find that using a wok or cast iron skillet to be best to cook the even quickly and evenly. If you only have a small saucepan, I recommend cooking the chicken in batches.
  • Instead of chicken breasts, I’ve successfully made this dish with boneless skinless chicken thighs. The only change I’d suggest is to cook it for an extra two minutes.
  • Garnish the finished dish with sesame seeds, chopped coriander, cilantro, and green onions.
  • Add some fresh veggies to the mixture before adding the creamy peanut butter sauce. Broccoli, red bell peppers, and snow peas are all fabulous ideas.

Storage instructions

To store: Leftover Thai peanut chicken can be stored in the refrigerator, covered, for up to five days.

To freeze: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 6 months.

Reheating: Either microwave for 30-40 seconds until warm, or in a non-stick pan until the sauce sizzles.

chicken peanut butter

Frequently Asked Questions

What does peanut butter chicken taste like?

If you are wary of the name, don’t let it deter you from making this dish! It’s tender chicken pieces covered in a sweet, spicy, and umami peanut sauce.

Is peanut butter sauce and satay sauce the same thing?

The major difference between peanut butter sauce and satay sauce is that satay sauce is made with coconut and has fewer spices in it.

Can I use chicken thighs instead of chicken breast?

You can use skinless chicken thigh pieces instead of chicken breast.

What to serve with this dish?

Like any good stir-fry, anything that can soak up the creamy sauce is always your best bet. Try rice noodles, jasmine rice, brown rice, or for a low carb idea, cauliflower rice.

More Asian take-out style chicken recipes

peanut butter chicken recipe.

Peanut Butter Chicken Recipe

5 from 752 votes
This peanut butter chicken recipe comes together in less than 10 minutes and makes for a healthy and low carb dinner. Easy to make and tastes like takeout!
Servings: 6 servings
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes

Ingredients  

  • 1 1/2 lb chicken breast chopped into bite sized pieces
  • 3 tablespoons corn starch or almond flour
  • 1/4 cup peanut butter
  • 1/4 cup Hoisin sauce or keto teriyaki sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1/2 cup water
  • 2 tablespoons oil to fry

Instructions 

  • In a small bowl, add the chicken and cornstarch and toss until coated. 
  • In a mixing bowl, whisk together the peanut butter, hoisin sauce, soy sauce, sesame oil, minced garlic, and water. 
  • Add the oil into a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 5-6 minutes until no longer pink.
  • Add the sauce and mix until the chicken is coated. Cook for 4-5 minutes, until the sauce has thickened.
  • Remove the pan off the heat and sprinkle with sesame seeds and green onions.

Notes

TO STORE: Leftover chicken peanut butter can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Either microwave for 30-40 seconds until warm, or in a non-stick pan until the sauce sizzles.

Nutrition

Serving: 1servingCalories: 205kcalCarbohydrates: 3gProtein: 28gFat: 9gSodium: 685mgPotassium: 510mgFiber: 1gVitamin A: 34IUVitamin C: 2mgCalcium: 14mgIron: 1mgNET CARBS: 2g
Course: Main Course
Cuisine: American, Chinese
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published March 2022 but updated to include new information for your benefit.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

    1. 5 stars
      Hi, so I’ve made this a few times now and it’s always been well received. However when I’m cooking it I’ve had a little trouble. After cooking the chicken coated in cornstarch and I add the sauce the cornstarch seems to come off It seems to get very clumpy. I shake off the clumpiness before adding the sesame seeds in the onions but it would be nice to have the coating stay on the outside. What could I do different?

  1. 5 stars
    For a dad who doesn’t cook often, this was a breeze.

    I like chicken, peanut butter, and google. When I put those three together I got your recipe back. My wife was fawning over this meal. She even told me to feed the kids pb&j sandwiches so ther would be more leftovers (she was joking… I think).

    Five stars easy! I am going to look at more meals of yours specifically because this was SO EASY and SUCH A HIT!!!

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