If you are looking for a dish that feels like a warm hug on a plate, this Peanut Butter Chicken Recipe is exactly what you need. It combines tender, crispy chicken coated in a luxuriously creamy and slightly spicy peanut sauce, paired with colorful, crunchy vegetables that add freshness to each bite. This recipe is a fantastic way to explore bold flavors and comforting textures all in one skillet, perfect for those cozy nights when you want something both easy and extraordinary.
Ingredients You’ll Need
The beauty of this Peanut Butter Chicken Recipe lies in its simple yet vital ingredients. Each one plays a role in building layers of flavor, texture, and color from the peanutty sauce to the tender vegetables and crispy chicken.
- ½ cup creamy peanut butter: The star ingredient that delivers richness and nuttiness to the sauce.
- ¾ cup chicken broth: Adds depth and moisture, balancing the peanut butter’s density.
- 3 tablespoons low sodium soy sauce: Provides umami and a touch of saltiness without overwhelming the dish.
- 3 tablespoons honey: Brings a natural sweetness that cuts through the savory elements.
- 3 cloves garlic: Gives an aromatic punch fundamental to savory dishes like this.
- 2 teaspoons hot sauce: Adds a nice kick that elevates the flavor profile without overpowering.
- 2 tablespoons peanut oil (can sub olive oil): Ideal for sautéing veggies to keep the peanut theme consistent.
- 2 ½ cups broccoli florets: Offers a fresh crunch and vibrant green color.
- ¾ cup baby carrots (julienned): Sweetness and texture that brighten the plate.
- 1 red bell pepper (sliced): Bursts of color and a mild sweetness.
- 1 ½ lbs. boneless chicken breast or thighs: The protein base, tender and juicy when cooked properly.
- ¼ teaspoon white pepper: A subtle heat that complements the dish without overwhelming.
- ½ teaspoon salt: Essential for seasoning and bringing out flavors.
- ½ teaspoon paprika: Adds a smoky undertone and beautiful color.
- ½ cup cornstarch: Helps create a deliciously crispy coating for the chicken.
- 1/3 cup peanut oil (can sub olive oil): For frying the chicken to golden perfection.
- 3 cups cooked rice: Serves as a fluffy, neutral canvas to soak up the sauce.
- Green onions (to garnish): Adds a fresh, mild onion flavor and pop of green.
- Chopped peanuts (to garnish): Provides extra crunch and peanut depth.
How to Make Peanut Butter Chicken Recipe
Step 1: Whisk Together the Sauce
Begin by combining the creamy peanut butter, chicken broth, soy sauce, honey, minced garlic, and hot sauce in a medium bowl. Whisk everything until smooth and fragrant, then set this saucy magic aside for later. This mixture forms the heart of your dish, blending sweet, salty, spicy, and nutty notes in perfect harmony.
Step 2: Sauté the Vegetables
Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Toss in the broccoli and baby carrots first, stirring frequently for about 3 to 4 minutes until they start to soften but remain crisp. Next, add the red bell pepper slices and cook for another 1 to 2 minutes. Once done, remove the veggies from the skillet and keep them warm. These veggies not only add vibrant color but also provide textural contrast against the tender chicken.
Step 3: Prepare the Chicken
Cut your chosen chicken breasts or thighs into 2-inch pieces and place them on a large plate. Pat each piece completely dry so the coating adheres well. Sprinkle the chicken with white pepper, salt, and paprika evenly, then use kitchen tongs to toss them for even coverage. Next, sprinkle the cornstarch over the seasoned chicken and toss again to coat thoroughly. This step is crucial to achieving that irresistible crispy crust when frying.
Step 4: Heat the Oil for Frying
Grab another large skillet and pour in 1/3 cup peanut oil. Heat over medium-high heat until shimmering hot but not smoking. Using oil with a high smoke point ensures your chicken crisps up beautifully without burning.
Step 5: Fry the Chicken Until Golden Crisp
Carefully place the chicken pieces in the skillet in batches, making sure to leave enough space between each piece so they don’t steam. Let them fry undisturbed until the bottoms turn a gorgeous light brown and crisp, roughly 3 to 4 minutes per side. Flip carefully to cook the other side. Keep an eye on the heat and adjust as needed to avoid burning while achieving that perfect crunch.
Step 6: Combine Chicken with Sauce
After frying, use a paper towel to wipe away excess oil in the skillet, then return all the chicken pieces back into the pan. Give the peanut sauce a quick whisk to recombine, then pour it over the chicken. Toss gently to coat every piece in that creamy, savory peanut goodness.
Step 7: Let the Sauce Thicken
Reduce the heat to medium and allow the sauce to warm and thicken naturally. Thanks to the cornstarch on the chicken, the sauce will develop a luscious, velvety texture that clings perfectly to each piece. If it ever becomes too thick, simply splash in a bit of water to loosen it up to your desired consistency. Once thickened, remove the skillet from the heat.
Step 8: Add Vegetables and Garnishes
Now, stir in the sautéed vegetables or serve them on the side, whichever you prefer. Garnish generously with chopped green onions and roughly chopped peanuts to add brightness and crunch in every bite. Serve your Peanut Butter Chicken Recipe hot alongside fluffy cooked rice or noodles—whichever comfort base you prefer.
How to Serve Peanut Butter Chicken Recipe
Garnishes
Garnishes are not just decoration here; they bring fresh layers of flavor and texture. Bright green onions add a lively crunch and hint of sharpness, while chopped peanuts deepen the peanut flavor with extra crunch. Both elevate the dish and make every spoonful exciting.
Side Dishes
This dish pairs wonderfully with simple, fluffy white rice to soak up the sauce, or try vegetable fried rice for an extra flavor boost. You can also serve it alongside noodles to mix things up. Steamed greens or a light cucumber salad are delightful options to refresh the palate.
Creative Ways to Present
For a fun twist, serve the Peanut Butter Chicken Recipe in lettuce cups for a hands-on meal that’s light and vibrant. Alternatively, try plating it over quinoa or cauliflower rice for a nutrient-packed spin. For entertaining, arranging the dish in a shallow platter with removable garnishes lets guests customize their plates.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day. Just keep the garnishes separate until ready to eat for maximum freshness.
Freezing
You can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. To maintain the best texture, it’s best to freeze without the vegetables, adding fresh ones upon reheating.
Reheating
Reheat gently on the stove over low-medium heat to avoid drying out the chicken. Add a splash of water or broth to loosen the sauce if it’s too thick. Microwave reheating works too but be sure to cover the dish to retain moisture and stir halfway through.
FAQs
Can I use natural peanut butter in the Peanut Butter Chicken Recipe?
Absolutely! Natural peanut butter works well, though you might want to whisk the sauce a bit longer to ensure it’s smooth since natural varieties can separate.
Is it possible to make this recipe gluten-free?
Yes, just swap the soy sauce for a gluten-free tamari or coconut aminos to keep things safe without sacrificing flavor.
Can I make this recipe with other proteins?
Definitely! Tofu, shrimp, or even pork can be delicious alternatives — just adjust cooking times accordingly to ensure everything is cooked through.
How spicy is this Peanut Butter Chicken Recipe?
The heat level is moderate, thanks to the 2 teaspoons of hot sauce. You can easily adjust it up or down based on your spice preference.
Can this dish be made vegan?
Yes! Use tofu or tempeh instead of chicken, vegetable broth in place of chicken stock, and check that your soy sauce is vegan-friendly. The peanut sauce flavors remain delightfully rich.
Final Thoughts
This Peanut Butter Chicken Recipe is one of those rare dishes that feels both comforting and exciting at the same time. It’s simple enough for a weeknight dinner but impressive enough to serve friends and family. I promise once you try it, the perfect harmony of flavors and textures will have you coming back for more. Dive in with an open heart and enjoy every delicious bite!
Print
Peanut Butter Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Peanut Butter Chicken recipe combines tender, crispy chicken pieces with a rich, creamy peanut sauce and vibrant sautéed vegetables, creating a flavorful and satisfying meal perfect for weeknight dinners. The dish is served over rice and garnished with green onions and chopped peanuts for added texture and taste.
Ingredients
Peanut Sauce
- ½ cup creamy peanut butter
- 3/4 cup chicken broth
- 3 tablespoons low sodium soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 2 teaspoons hot sauce
Vegetables
- 2 tablespoons peanut oil (or olive oil)
- 2 ½ cups broccoli florets
- ¾ cup baby carrots, julienned
- 1 red bell pepper, sliced
Chicken
- 1 ½ lbs. boneless chicken breast or thighs
- ¼ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ cup cornstarch
- 1/3 cup peanut oil (or olive oil) for frying
To Serve
- 3 cups cooked rice
- Green onions, sliced (for garnish)
- Chopped peanuts (for garnish)
Instructions
- Prepare the Sauce: Whisk together the peanut butter, chicken broth, low sodium soy sauce, honey, minced garlic, and hot sauce in a medium bowl until smooth. Set aside.
- Sauté Vegetables: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the broccoli florets and julienned baby carrots, cooking for 3-4 minutes while stirring frequently. Add the sliced red bell pepper and cook for an additional 1-2 minutes. Remove the vegetables from the skillet and set aside.
- Prepare the Chicken: Cut the chicken into 2-inch pieces and pat dry thoroughly with paper towels. Sprinkle the chicken evenly with white pepper, salt, and paprika, then toss to coat using kitchen tongs. Sprinkle cornstarch over the chicken and toss again to coat all pieces evenly.
- Heat Oil for Frying: In the same or a clean large skillet, heat 1/3 cup peanut oil over medium-high heat until shimmering and hot enough for frying.
- Fry the Chicken: Add the chicken pieces to the skillet in batches, making sure not to overcrowd. Fry for about 3-4 minutes per side, until the bottoms are light brown and crispy. Adjust the heat as needed to prevent burning. Remove cooked chicken and drain on paper towels if desired.
- Combine Chicken and Sauce: Wipe excess oil from the skillet if necessary, then return all the fried chicken pieces to the skillet. Whisk the peanut sauce mixture once more, then pour it over the chicken. Toss gently to coat all the chicken evenly in the sauce.
- Simmer to Thicken Sauce: Reduce heat to medium and allow the sauce to warm through and thicken, letting the cornstarch from the chicken pieces help thicken it naturally. Stir occasionally and cook until the sauce reaches your preferred consistency. If the sauce becomes too thick, add a splash of water to thin it slightly. Remove from heat once ready.
- Finish and Serve: Stir the sautéed vegetables into the chicken and sauce, or serve them on the side, according to your preference. Garnish with sliced green onions and chopped peanuts. Serve hot over cooked white rice, vegetable fried rice, or noodles.
Notes
- To make perfectly cooked white rice, rinse 1 cup of rice under cold water until the water runs clear, then combine with 1 ½ cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
- You can substitute olive oil for peanut oil, but peanut oil enhances the nutty flavor of the dish.
- Adjust the hot sauce quantity based on your heat preference.
- Use chicken thighs for juicier meat if preferred over chicken breast.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
