Description

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

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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.

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 10g
Sodium: 720mg
Fat: 26g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 33g
Cholesterol: 95mg