Description
This Peanut Butter Chicken recipe combines tender, juicy chicken pieces with a rich, creamy peanut butter sauce that’s sweet, tangy, and savory. Perfect for a quick weeknight meal, it’s cooked on the stovetop and garnished with fresh herbs and crunchy peanuts for texture.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
Peanut Butter Sauce
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup soy sauce or tamari (for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional, for spice)
- 2 cloves garlic, minced
- 1/4 cup warm water (to adjust sauce consistency)
Garnishes
- Chopped green onions
- Crushed peanuts
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Chicken: Season the bite-sized chicken pieces with salt and pepper. Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the chicken pieces and cook for 6-7 minutes, stirring occasionally, until the chicken is fully cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Make the Peanut Butter Sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha (if using), and minced garlic. Gradually add warm water a little at a time until the sauce becomes smooth, creamy, and pourable.
- Combine the Chicken and Sauce: Return the cooked chicken to the skillet over medium heat. Pour the peanut butter sauce over the chicken and stir well to coat all pieces evenly. Let the mixture simmer for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Serve: Serve the peanut butter chicken over cooked rice, noodles, or steamed vegetables. Garnish with chopped green onions, crushed peanuts, fresh cilantro, and a squeeze of lime juice to brighten the flavors.
Notes
- Use either chicken breasts or thighs depending on your preference; thighs will be juicier.
- Adjust the amount of sriracha to control the spice level or omit for a milder version.
- The sauce consistency can be tailored by adding more or less water.
- Great served over jasmine rice, brown rice, or rice noodles.
- For a gluten-free version, substitute soy sauce with tamari.
