Peanut Butter Chicken

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

1. Why I love this recipe
2. Ingredients needed
3. How to make peanut butter chicken
4. Arman’s 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)

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

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.

Originally published March 2022, updated March 2024