Peanut Butter Chicken

Nutritious, tasty and ready in under 30 minutes, peanut butter chicken checks all the boxes for a great weeknight dinner. After the chicken is sauteed with zippy ginger and lots of garlic, the umami-rich sauce—made of creamy peanut butter, soy sauce and chili flakes—is added. The chicken slowly absorbs the sauce as thickens into a gorgeous, salty peanut butter glaze.

Serve it over a bed of perfectly fluffy rice and finish it with green onions, or arrange the chicken in lettuce wraps with shredded carrots and sliced bell peppers (I like to make a little extra peanut sauce for the top; just make sure it hasn’t touched any raw chicken). It’s one of those easy weeknight dinners that seems to come together in a flash, as if the chicken knows that everyone’s hangry and waiting.

Ingredients for Peanut Butter Chicken

• Creamy peanut butter: Since peanut butter is so vital to this recipe, it’s worth buying a jar of the best peanut butter you can find. Pick a no-stir brand so the sauce doesn’t break.
• White wine vinegar: White wine vinegar brings acidity to the sauce, breaking up the salty flavors of the peanut butter and soy sauce. You can use distilled white vinegar, apple cider vinegar or mirin as a substitute.
• Soy sauce: I like to spring for the best soy sauce when I can. A good soy sauce has a beautiful balance of sweetness, salt and acidity. A really good soy sauce has a nuanced flavor brought in by its aging process, which introduces notes of molasses and fruit.
• Crushed red pepper: Crushed red pepper adds a kick of heat. If you’re not usually a fan of mild to medium spice, omit it.
• Chicken: Find boneless, skinless chicken breasts at the store, then cut them into 1-inch strips. You could also opt to use thighs if you’d prefer a cheaper cut that’s much more tender and harder to overcook.
• Garlic: Take the time to properly mince the garlic so the flavor distributes evenly.
• Ginger root: Ginger root adds a lovely warmth and spice to the sauce without being too overpowering. If you choose to peel the ginger, do it with a spoon to create less waste than you would with a knife.
• Canola oil: Canola oil has a high smoke point and a neutral flavor, making it great for sauteing chicken. Olive oil doesn’t have as high a smoke point, and is easier to accidentally burn.
• Cooked rice: Brown and white rice are both fine options. You can also swap the rice for noodles or another grain if you’d like.
• Green onion: While optional, green onions or scallions add a fresh and herby flavor, and a slightly crunchy texture to this dish.

Directions

Step 1: Prep the sauce

In a small bowl, stir together the water, creamy peanut butter, Thai sweet chili sauce, white wine vinegar, soy sauce and red pepper flakes. Set the mixture aside.

Step 2: Saute the chicken

In a large skillet, saute the chicken, garlic and ginger in oil for five minutes.

Step 3: Add the sauce

Add the peanut butter mixture, and bring it to a boil. Reduce the heat, and simmer, uncovered, for five minutes or until the chicken juices run clear, stirring frequently.

Editor’s Tip: Before taking the chicken off the heat, make sure the internal temperature registers at least 165°F.

Step 4: Serve the chicken

Serve the peanut butter chicken over a bed of rice, and sprinkle it with the toppings and serve it with lime wedges, if desired.

Peanut Butter Chicken Recipe Variations

• Spice it up: There are already red chili flakes in the peanut sauce, but you can add hot sauce or hot honey to make it spicier while balancing the sauce with a little more sweetness.
• Add more veggies: This is the perfect dish to fill out with veggies galore. Serve your peanut butter chicken over rice with a side of sauteed broccoli, mushrooms, zucchini, roasted carrots or sliced bell peppers.
• Add coconut milk: Coconut milk will give the sauce an even creamier consistency. Start with a splash and work your way up, tasting as needed (before adding the raw chicken, of course!).

How to Store Peanut Butter Chicken

Allow any leftovers to cool completely to room temperature, then transfer them to an airtight container. The peanut butter chicken can last in the fridge for up to four days.

How do you reheat peanut butter chicken?

To reheat peanut butter chicken, either microwave it for one minute or saute it in a pan with a bit more canola oil until the chicken is warmed through. A splash of chicken or veggie broth can help loosen up the sauce, if needed.

Peanut Butter Chicken Recipe Tips

How do you serve peanut butter chicken?

While a bed of rice is a great option, you can also serve peanut butter chicken in lettuce wraps with shredded carrots, sliced bell peppers and other crunchy veggies. You can also serve it over noodles (especially on ramen!) or quinoa with steamed kale if you’d prefer. I always like to double the peanut butter sauce recipe and save half to use as a topping—just make sure it’s doesn’t come in contact with the raw chicken.

Can I make this recipe vegetarian?

Yes, you can easily make this peanut butter chicken recipe vegetarian. Simply replace the chicken with firm or extra-firm tofu. I’d prepare it ahead of time according to our crispy tofu recipe, which calls for removing excess water and coating the tofu cubes in cornstarch so they get extra brown and crispy. Once the tofu cubes are golden brown, toss them in a saucepan over medium heat with the peanut butter mixture, then follow this recipe accordingly.

How do I make peanut butter chicken gluten free?

To make gluten-free peanut butter chicken, swap tamari or coconut aminos for the soy sauce. Tamari is closer in flavor and texture to soy sauce, but coconut aminos have a thicker viscosity and a sweeter taste if you prefer that. Double-check that all other packaged ingredients are certified gluten free, too. If you have peanut butter in the cabinet that’s been spread on bread, you should consider buying a new jar to avoid cross-contamination.