Peanut Butter Chicken
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This peanut butter chicken recipe comes together in just 15 minutes and makes for a healthy and low carb dinner. Easy to make and tastes like takeout!
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.
The trick to keeping the chicken crispy AND saucy is to lightly coat the pieces in cornstarch before pan-frying. This locks in the juices while giving the outside a golden crisp. I also tested this with almond flour for a lower-carb option. The result is full of flavors and textures – slightly sweet, slightly spicy, and coated in an addictive sticky sauce that always has us going back for seconds!
Table of Contents
Why I love this recipe
- Ready in 15 minutes. From prep to plate, this chicken with peanut butter sauce 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!
- 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 rich 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. Add the chicken and cornstarch (or almond flour) to a small bowl and mix well. In a mixing bowl, whisk the sauce ingredients until smooth.
Step 2- Cook the chicken. Add some oil to a large skillet and place it over medium heat. Once hot, add the chicken and cook until no longer pink. Once cooked, pour the sauce into the pan. Let everything simmer for 5 minutes until the sauce has thickened.
Step 3- Serve. Remove the pan from the heat and serve the chicken with peanut sauce over rice, cauliflower fried rice, or steamed vegetables.
★★★★★ REVIEW
“This recipe is sooo good! I didn’t have cornstarch, so I used oatmeal flour and it still turned out great. Highly recommend cooking the chicken before adding the sauce- I made a batch and cooked the sauce with the chicken, & it didn’t turn out that great”– Mos
“Full of flavour and simple to make. The entire family loved it, and it’ll be a regular now at our household. Thank you for sharing.” – Alice
“This is so good! I’ve made it multiple times over the past few months. My boyfriend loves it! Easy to make too!” – Jessica
Arman’s recipe tips and variations
- Although tempting, do not stir-fry everything together in sesame oil. The oil will overpower the 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.
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. I also make my satay sauce thicker, as it’s for dipping, versus the sauce in this stir-fry, which is to coat the chicken, not drench it.
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.
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.
- We also love Hunan chicken, Mongolian chicken, and General Tso’s chicken.
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 minutes, until no longer pink.
- Add the sauce and mix until the chicken is coated. Cook for 5 minutes or until the sauce has thickened.
- Remove the pan off the heat and sprinkle with sesame seeds and green onions.
Notes
- Chicken: You can use other cuts of chicken including chopped chicken thighs and chicken tenderloins.
- Leftovers: Keep in the fridge for up to 5 days or in the freezer for 6 months.
This recipe is sooo good ! I didn’t have corn starch so used oatmeal flour and still turned out great. Highly recommend cooking the chicken before adding the sauce- I made a batch and cooked the sauce with the chicken & it didn’t turn out that great
Another winning recipe from you, Arman. I look forward to making it again!
Thanks so much, Carol- I’m so glad to hear that 🙂
Full of flavour and simple to make. The entire family loved it and it’ll be a regular now at our household. Thank you for sharing.
Tasty recipe! I added stir fry veggies and over some fried rice, it was delicious 😋
Those are fantastic additions, Gina. Thanks for taking the time to leave a lovely review and rating 🙂
So tasty and easy to make! I served over stir fried veggies. Keto friendly too!
Yes, it is, isn’t it Becky- especially if you use my keto teriyaki sauce. Thanks for the lovely review and rating!
Super easy! Tons of flavor, a hit with the Hubby and kids. I will definitely make this again.
If you like spice, I added some chilli flakes.
It’s a 5/5 ♥️
Thank you Heather- I appreciate you taking the time to leave a lovely comment and star rating. Adding chili flakes is always a good idea 🙂
My family was so pleasantly surprised with this! I hate it when people try a recipe, make a bunch of changes to it, and then comment negatively or completely change the recipe and love it… pet peeve of mine. Only reason I mentioned is because I only made 1 change and that was a tad extra sesame oil… only cuz I LOVE IT! This chicken is sooooooooooo good… divine!
Aw, Heidi- What a lovely review. That can be a little frustrating actually, but it’s okay haha 🙂 I would definitely have added extra sesame oil too- it really does elevate the flavors 🙂
I have not tried this yet but can you tell me how many servings per recipe for calorie counting?
6 servings, Lisa!
Love the recipe. But we added veggies to it. Wonderful!!
simple yet complex flavors and delicious.
Thanks for the lovely feedback and review, Ziyad! Glad you enjoyed the recipe! 🙂
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!!!
I wish I would have read this comment before I made it, a side of grilled pineapple would have been perfect.
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!
Delicious and easy to make. But how big is 1 serving?
This recipe makes 6 generous servings 🙂
Really enjoyed this dish. So fast and so easy.
Thanks for the lovely feedback and review, Anne!