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Looking for a peanut butter chicken recipe that is easy, flavorful, and perfect for weeknight dinners? This dish is creamy, savory, and packed with bold flavor. It is great for picky eaters or anyone who just cannot get enough of peanut sauce.
I have always had a soft spot for peanutty goodness, hello, Thai peanut noodles, and this chicken recipe is my fun, homemade take on that crave-worthy flavor. Think rich, creamy sauce coating tender chicken, comfort food with a playful twist that is easy enough for any night of the week.
Table of Contents
- Ingredients for Peanut Chicken
- Step-by-Step Instructions
- Can I Use Chicken Breasts Instead?
- What to Serve with Peanut Butter Chicken
- Chicken Satay Sauce
- Can I Make This Recipe in an Instant Pot or Slow Cooker?
- Storage and Reheating Tips
- More Easy Asian Chicken Recipes to Try:
- How to Make Peanut Butter Chicken Video
- Peanut Butter Chicken Recipe
Peanut chicken is perfect for busy weeknights because you can have dinner on the table in less than 30 minutes, and that peanut sauce is to die for, rich, creamy, and completely addictive. It is super family-friendly, with flavors that feel familiar enough for kids but elevated enough to satisfy adult palates.
Bonus points for meal prep! Make the chicken once, then portion it out with rice or noodles for lunches or dinners all week.
Ingredients for Peanut Chicken
For the Chicken
- Chicken Thighs: Boneless, skinless for tender, juicy meat.
- Soy Sauce: Use low sodium to control saltiness.
- Canola Oil: Or olive oil, works great for cooking.
- Garlic: Fresh and finely minced for bold flavor.
- Ginger: Fresh is preferred for bright, zesty notes.
For the Sauce
- Peanut Butter: We had the best results with natural peanut butter. Almond butter works great if you have a peanut allergy.
- Hoisin Sauce: Thick, sweet, and salty, usually found near soy sauce in the grocery store.
- Crushed Tomatoes: We love the brand Cento, but any brand works fine.
- Chicken Broth or Stock: Helps thin the sauce while adding rich flavor.
- Sesame Oil: Adds that signature Asian flavor.
- Honey: Adds natural sweetness to the sauce.
- White Vinegar: Adds acidity and bright flavor.
- Ground Cumin: Boosts depth and warmth in the sauce.
- Ground Coriander: Adds subtle, earthy flavor.
- Red Pepper Flakes: Adds just a hint of heat.
- Cilantro: Fresh and minced for garnish.
- Peanuts: Chopped for garnish and crunch.
The measurements for all the ingredients are listed in the recipe card at the end of the post so keep scrolling for all the details!
A Note On Sesame Oil
Don’t use sesame oil to sauté the chicken! Its flavor is bold and can easily take over the entire dish. Instead, drizzle it in small amounts at the end or whisk it into the sauce so you get that delicious, toasty flavor without overwhelming everything else.
Step-by-Step Instructions
- Prep: Cut the chicken into bite-sized pieces and marinate them in the soy sauce while you make the peanut sauce.
- Mix: Stir all the ingredients together for the sauce in a medium bowl.
- Cook: Heat oil in a large skillet and then add the chicken, moving it around until it is in a single layer
- Flip: Let the chicken cook for a few minutes, and then flip the pieces and let them cook a few minutes more, then add the garlic and ginger.
- Pour: Add the peanut butter sauce and let it simmer, and season to taste with salt.
- Serve: Add chopped peanuts and minced cilantro, and serve over rice or noodles.
Slow Simmer Bonus Tip
If you have the time, let the chicken hang out on the lowest heat for about 2 hours. It turns unbelievably tender and soaks up all that flavor. It’s totally worth the extra time!
Can I Use Chicken Breasts Instead?
Yes, absolutely! I’ve found that skinless chicken thighs have more flavor, but chicken breasts can definitely be substituted. Cut boneless skinless chicken breasts into bite-sized pieces and follow the same instructions in the recipe card.
What to Serve with Peanut Butter Chicken
Just like many classic Asian-inspired dishes, we love serving this chicken over fluffy jasmine rice! It’s simple, satisfying, and lets the flavors shine. Brown rice is a great heartier option, and for a lighter or low-carb twist, cauliflower rice works beautifully too!
It also goes great with rice noodles, like we use in our one pan Asian shrimp noodles! If you don’t have rice noodles, then angel hair pasta or spaghetti works great too. You could also use Udon or Yakisoba noodles or even zoodles to go low carb!
Vegetables are always a winning side dish! Think roasted broccoli, grilled onions, charred red bell peppers, sautéed snap peas, or perfectly grilled asparagus. Our Asian cucumber salad is another fresh and flavorful option that pairs beautifully.
Chicken Satay Sauce
This is not technically a chicken satay sauce. Satay sauce is made with coconut milk and fewer spices, but it is very similar to peanut butter sauce.
Can I Make This Recipe in an Instant Pot or Slow Cooker?
I would actually stick to the stove top for this recipe. The caramelization on the chicken brings all the flavors and that is best achieved on the stove. If you’re in a bind and need to use a different cooking method, try our slow cooker garlic chicken or our Instant Pot honey chicken!
Storage and Reheating Tips
Store peanut butter chicken in an airtight container in the fridge for 4–5 days, or freeze it once cooled in a freezer-safe container for up to 3 months.
When you’re ready to reheat, the stovetop gives the best texture if you have a few extra minutes, but the microwave works perfectly for a quick single-serving lunch.
Skip the Chinese takeout and make peanut butter chicken at home! This recipe is easy and family-friendly, making it a fantastic weeknight meal! Everyone needs a new chicken dinner recipe in their rotation!
More Easy Asian Chicken Recipes to Try:
- Sheet Pan Chicken Stir Fry
- Crispy Honey Chicken
- Easy Orange Chicken
- Asian Ginger Chicken Marinade
- All our ASIAN RECIPES here!
How to Make Peanut Butter Chicken Video
Peanut Butter Chicken
Ingredients
For the Chicken
- 8 Chicken Thighs, boneless, skinless
- 3 Tablespoons Low Sodium Soy Sauce
- 1 Tablespoon Canola Oil, or olive oil
- 3 Cloves Garlic, finely minced
- 2 teaspoons Fresh Ginger, grated
For the Sauce
- ½ Cup Natural Peanut Butter
- 1 ½ Tablespoons Hoisin Sauce
- 15 Ounce Crushed Tomatoes, canned
- 1 Cup Chicken Stock
- ¼ teaspoon Sesame Oil
- 1 Tablespoon Honey
- 2 teaspoons White Vinegar
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- Pinch Red Pepper Flakes
- Cilantro, minced
- Peanuts, chopped
Instructions
- Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the soy sauce and mix until the pieces are all coated. Set aside the oil, garlic and ginger for the chicken in a minute.8 Chicken Thighs, 3 Tablespoons Low Sodium Soy Sauce
- Set the chicken aside while you make the sauce.
- In a medium-sized mixing bowl, whisk together all of the peanut butter sauce ingredients.½ Cup Natural Peanut Butter, 1 ½ Tablespoons Hoisin Sauce, 15 Ounce Crushed Tomatoes, 1 Cup Chicken Stock, ¼ teaspoon Sesame Oil, 1 Tablespoon Honey, 2 teaspoons White Vinegar, 1 teaspoon Ground Cumin, Pinch Red Pepper Flakes, 1 teaspoon Ground Coriander
- Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer.1 Tablespoon Canola Oil
- Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.
- Add the garlic and ginger and cook for 1 more minute.3 Cloves Garlic, 2 teaspoons Fresh Ginger
- Pour the peanut butter sauce into the pan and let it cook until it begins to thicken a little, about 3 minutes. Season to taste with salt and serve over rice with a little minced cilantro and chopped peanuts. Serve with Asian Cucumber Salad.Cilantro, Peanuts
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another great recipe with a really delicious sauce! Followed the recipe, didn’t change anything, and it turned out perfectly! Definitely one I’ll be making again.
Thank you so much Helen!!