This post may contain affiliate links. See my disclosure policy.
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!
Love takeout-style chicken recipes? Try my Hunan chicken, Mongolian chicken, and General Tso’s chicken.
My family loves my classic satay chicken, so I wanted to see if I could transform it into a stir-fry dish. The main ingredient in the sauce is peanut butter, so I added a few pantry staple seasonings and chicken breast fillets, and this easy peanut butter chicken recipe was born.
Table of Contents
Why I love this recipe
- 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.
- 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 richly 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.
How to make peanut butter chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 fried rice, or steamed vegetables.
Arman’s recipe tips and variations
- Although tempting, do not stir-fry everything together in sesame oil. The oil will be overpowering and detract from the lovely peanut butter flavor.
- I find that using a wok or cast iron skillet is best for cooking the chicken quickly and evenly. If you only have a small saucepan, I recommend cooking the chicken in batches.
- I’ve successfully made this dish with boneless, skinless chicken thighs instead of chicken breasts. The only change I’d suggest is to cook them 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.
Frequently Asked Questions
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.
The major difference between peanut butter sauce and satay sauce is that satay sauce is made with coconut and has fewer spices in it.
More Asian take-out style chicken recipes
- Szechuan chicken– The Chinese-American classic but so much more delicious.
- Pineapple chicken– Sweet, salty, and seriously addictive.
- Sesame chicken– My family’s favorite chicken dinner!
- Chicken lettuce wraps– Another low carb favorite that makes the best leftovers.
- Black pepper chicken– Better than PF Chang’s and with the best sauce.
Peanut Butter Chicken Recipe
Video
Ingredients
- 1 1/2 pounds 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
Nutrition
Originally published March 2022, updated March 2024
Love the recipe. But we added veggies to it. Wonderful!!
This is the BEST peanut butter chicken recipe that tastes like takeout!
Absolutely delish!!! I used a little too much cornstarch which made the sauce very thick. Going to make it next time and use pineapple juice to thin if needed. Side of steamed broccoli and pineapple!!! Can’t wait.
Tip: Save your almost-empty peanut butter jars to make your sauce in the future… add the ingredients into the jar and shake!!!
Our family is half low carb lifestyle and half low calorie lifestyle. This recipe makes all of us happy, full and satisfied!
The only change I made was the suggested one, using G Hughes no sugar teriyaki sauce instead of hoisin.
Wife and I both love this dish. It is something I can make that is quick and easy to do and it tastes fantastic.
Also works really well with extra firm tofu for when the kids are visiting.
Thanks so much, William!
Made this and loved it! I added crushed Chilli cause I like spicy dishes. My husband also loved it too. Definitely going to make again.
Love that, Kelly!
Hi
You wrote ginger as an ingredient but it’s not listed as one.
Will fix! It’s 1/2 inch minced!
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?
Alice I love your recipes there so simple ❤️❤️❤️
Absolutly delicious
Sounds delicious..I’ll be making this..it’s SO quick and easy for a supper dish!!
the best peanut butter chicken recipe I’ve ever made!
Awesome, easy to make recipe. Tastes great. I will definitely make again.
This is super simple and absolutely delicious!!!
Really good just about to make it again
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!!!
Does the nutrition panel include the cornstarch? Looks lovely.
I like it it is good
Fab
I LOVE this recipe. Quick n easy My family is not a fan of hoisin sauce so I replaced it with 3 tbsps of minced ginger n garlic sauce. Definitely a keeper recipe. Thank you!
I tried this last night for the first time. I could not do it in 10 or 15 minutes, but close. Great flavor. Served with stir-fried vegetables. Definitely a good start.
Awesome, easy, asian recipe. Did not dissapoint.
Yessssssss.
I like the recipe it’s amazing it helped me a lot on what I was supposed to do
Best thing I have ever made! I double the sauce next time I will triple it!
My family all liked this one! Thanks.
Doubled the sauce and added broccoli. This was absolutely delicious!
Oooh. Nice idea adding broccoli
I used coconut oil and used rice cauliflower it was magnificent. Thank you for sharing
Fantastic recipe. Came out delish. Must make a double batch next time
I was a big hit with my picky family. Thank you. However, a lot of oil seemed left over that separated from the sauce. But this recipe is a keeper and great with just ingredients lying around.
The initial photo shows the peanut chicken served on rice, it’s important to note that the rice is not included in the carb count which is 3g so very good but if your diabetic it’s important to have the total meal carb count showing.
It isn’t included in the recipe- There is no rice in the recipe card 🙂
Perfect recipe and self-explanatory I don’t know how you deal with some of these comments!!! You are a better and more patient human then I am
I don’t like to fry anything. Any way to do it in the oven?
Love this healthy alternative to take-out! So easy and sooo good!!