I like that this recipe balances peanut butter’s creaminess with the saltiness of soy sauce, the tang of vinegar or lime, and the subtle heat of sriracha. It’s fast to make, full of protein, and endlessly customizable. The sauce coats every tender piece of chicken, turning an ordinary meal into something irresistibly flavorful. Plus, it pairs perfectly with rice or noodles, soaking up every bit of that luscious peanut sauce.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Salt and pepper, to taste 1 tablespoon vegetable oil or olive oil 3 cloves garlic, minced 1 tablespoon fresh ginger, minced (optional) 1/2 cup creamy peanut butter 1/4 cup soy sauce (low sodium preferred) 1/4 cup coconut milk or water (adjust for sauce consistency) 2 tablespoons honey or brown sugar 1 tablespoon rice vinegar or lime juice 1 teaspoon sriracha or chili garlic sauce (optional, for heat) Chopped peanuts and sliced green onions, for garnish Cooked rice or noodles, for serving
Directions
Cook the chicken: I season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, I heat the oil and add the chicken, cooking until browned and cooked through, about 6–8 minutes. Once done, I remove the chicken and set it aside.
Make the sauce: In the same skillet, I reduce the heat to medium and add the garlic (and ginger, if I’m using it). I sauté for about 30 seconds until fragrant. Then I stir in the peanut butter, soy sauce, coconut milk (or water), honey, rice vinegar or lime juice, and sriracha. I stir until everything is smooth and heated through, adjusting the consistency with a little more liquid if needed.
Combine: I return the cooked chicken to the skillet and toss it in the sauce until fully coated. I let it simmer for 2–3 minutes so the flavors blend together.
Serve: I spoon the peanut butter chicken over hot rice or noodles, then top it with chopped peanuts and sliced green onions for crunch and freshness.
I like to make this recipe my own depending on my mood. For extra creaminess, I use full-fat coconut milk. When I want to add more texture and color, I toss in bell peppers, snap peas, or broccoli right after cooking the chicken. For a nut-free version, I substitute peanut butter with almond or sunflower seed butter. Sometimes I use tofu or shrimp instead of chicken for a different twist, and I adjust the spice level by adding more or less sriracha.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I do it gently over low heat on the stovetop or in the microwave in short intervals, adding a splash of water or coconut milk to loosen the sauce if it thickens. This dish also freezes well for up to 2 months—I just thaw it overnight in the fridge before reheating.
FAQs
Can I use natural peanut butter?
Yes, I can use natural peanut butter, but I stir it well first to mix in the oil. I may need to add a bit more honey for sweetness.
What’s the best protein to use?
Boneless chicken thighs stay juicy, but chicken breasts or even shrimp work great too.
Can I make this vegetarian?
Yes, I can replace the chicken with tofu or tempeh for a delicious plant-based version.
What if I don’t have coconut milk?
Water or chicken broth also works fine; the sauce will just be a bit lighter.
Is it spicy?
It’s only mildly spicy with one teaspoon of sriracha, but I can adjust it to my taste or omit it entirely.
Can I add vegetables?
Definitely. I like adding bell peppers, green beans, or broccoli for extra crunch and color.
Can I make it ahead?
Yes, I can prepare the sauce in advance and store it in the fridge for up to 3 days. When ready, I cook the chicken and combine everything.
Can I freeze peanut butter chicken?
Yes, it freezes well. I cool it completely before sealing in freezer-safe containers.
What should I serve it with?
It’s great over jasmine rice, noodles, or even cauliflower rice for a low-carb option.
How do I make it creamier?
I use full-fat coconut milk or an extra tablespoon of peanut butter for a thicker, silkier sauce.
Conclusion
I love how this peanut butter chicken turns simple pantry staples into a dish that’s rich, bold, and full of character. The creamy sauce clings to every piece of chicken, creating a balance of sweet, salty, and savory flavors that never disappoints. It’s quick, comforting, and guaranteed to become one of my go-to weeknight meals.
This Peanut Butter Chicken is a quick, one-pan dish that blends creamy peanut butter, savory soy sauce, and a touch of spice for a rich and flavorful meal. It’s simple to make, ready in under 30 minutes, and perfect served over rice or noodles for a satisfying, comforting dinner.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt and pepper, to taste
1 tbsp vegetable oil or olive oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced (optional)
1/2 cup creamy peanut butter
1/4 cup soy sauce (low sodium preferred)
1/4 cup coconut milk or water (adjust for consistency)
2 tbsp honey or brown sugar
1 tbsp rice vinegar or lime juice
1 tsp sriracha or chili garlic sauce (optional, for heat)
Chopped peanuts and sliced green onions, for garnish
Cooked rice or noodles, for serving
Instructions
Cook the chicken: Season the chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook 6–8 minutes until browned and fully cooked. Remove and set aside.
Make the sauce: In the same skillet, reduce heat to medium. Add garlic and ginger, cooking 30 seconds until fragrant. Stir in peanut butter, soy sauce, coconut milk, honey, rice vinegar, and sriracha. Whisk until smooth and heated through. Adjust consistency with more liquid if needed.
Combine: Return chicken to the skillet and toss to coat in the sauce. Simmer for 2–3 minutes to blend the flavors.
Serve: Spoon over hot rice or noodles. Garnish with chopped peanuts and green onions for crunch and freshness.
Notes
Use chicken thighs for extra juiciness or swap with tofu, shrimp, or beef for variety.
Full-fat coconut milk adds creaminess; water or broth keeps it lighter.
Adjust spice by increasing or omitting sriracha.
For a nut-free version, use sunflower seed or almond butter.
Add veggies like bell peppers, broccoli, or snap peas for more texture and color.
