The Ultimate Easy Peanut Butter Chicken: A Creamy, Savory Weeknight Staple

When you think of comfort food, your mind might jump to a classic stew or a rich pasta. However, there is a specific kind of satisfaction found in the marriage of savory poultry and the nutty, earthy richness of roasted peanuts. This Easy Peanut Butter Chicken recipe is designed for the home cook who demands professional-level flavor without the professional-level labor.

Inspired by the aromatic profiles of West African peanut stews and the bright, zesty notes of Southeast Asian satay, this dish strikes a perfect balance. It is creamy without being heavy, sweet without being saccharine, and carries a subtle heat that lingers just long enough to invite another bite.

What makes this recipe a standout for your weekly rotation is its efficiency. By utilizing a high-heat sear for the chicken and a simplified whisk-and-simmer sauce technique, you can move from a cold skillet to a finished plate in under 30 minutes. Whether you are cooking for a family or prepping meals for a busy week ahead, this dish delivers a sophisticated flavor profile that belies its simplicity.

Ingredients

To achieve the best results, use a natural, creamy peanut butter. While commercial brands with added sugar work, natural peanut butter provides a more authentic, roasted depth that complements the savory aromatics.

For the Chicken

1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Cut into 1-inch bite-sized pieces. (Thighs are recommended for extra juiciness).
1 tbsp Cornstarch: To create a slight crust and help thicken the sauce.
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
2 tbsp Neutral Oil: Such as avocado, grapeseed, or canola oil.

For the Peanut Sauce

1/2 cup Creamy Peanut Butter: Natural, unsweetened is preferred.
1 cup Low-Sodium Chicken Broth: Adjust for desired sauce thickness.
3 tbsp Low-Sodium Soy Sauce: Or tamari for a gluten-free option.
1 tbsp Honey or Brown Sugar: To balance the salt and acidity.
1 tbsp Rice Vinegar: Provides a necessary acidic brightness.
1 tbsp Fresh Ginger: Grated or finely minced.
3 cloves Garlic: Minced.
1 tsp Sriracha or Chili Garlic Sauce: Optional, for a hint of heat.
1 tsp Toasted Sesame Oil: Added at the end for aroma.

For Garnish and Serving

Cooked Jasmine Rice or Rice Noodles
2 Green Onions: Thinly sliced on the bias.
1/4 cup Roasted Peanuts: Roughly chopped for texture.
Fresh Cilantro: Roughly chopped.
Fresh Lime Wedges: Crucial for cutting through the richness.

Step-by-Step Instructions

1. Prepare and Sear the Chicken

In a large mixing bowl, toss the chicken pieces with the cornstarch, salt, and pepper until evenly coated. The cornstarch acts as a barrier, keeping the meat tender while providing a surface for the sauce to cling to.

Heat the neutral oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken in a single layer. Sear for 5–7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

2. Sauté the Aromatics

Lower the heat to medium. In the same pan (don’t wipe it out; those browned bits are flavor gold), add the minced garlic and grated ginger. Sauté for about 60 seconds until fragrant. Be careful not to let the garlic burn, as it can turn bitter.

3. Whisk the Peanut Sauce

In a medium bowl or glass measuring cup, whisk together the peanut butter, chicken broth, soy sauce, honey, rice vinegar, and sriracha.

Pour the mixture into the skillet with the aromatics. Use a wooden spoon to deglaze the pan, scraping up any remaining chicken bits. Whisk constantly as the sauce heats up. As the peanut butter melts and integrates with the broth, the sauce will transform from a broken liquid into a smooth, glossy emulsion.

4. Simmer and Thicken

Once the sauce begins to bubble gently, return the seared chicken (and any juices from the plate) to the skillet. Simmer for 2–3 minutes. The cornstarch from the chicken will further thicken the sauce until it coats the back of a spoon. If the sauce becomes too thick, add a tablespoon of water or broth to loosen it.

5. The Finishing Touches

Remove the pan from the heat. Stir in the toasted sesame oil. This preserves the oil’s delicate volatile compounds, ensuring a toasted aroma that isn’t cooked away. Taste the sauce—add an extra splash of soy sauce for salt or a squeeze of lime if it needs more brightness.

Expert Tips & Variations

Professional Cooking Tips

The “Velveting” Effect: Coating the chicken in cornstarch before searing is a simplified version of Chinese “velveting.” It keeps the white meat from drying out and ensures the sauce becomes a cohesive glaze rather than a soup.
Don’t Boil the Peanut Butter: Once the sauce is emulsified, keep it at a gentle simmer. Overboiling peanut butter can cause the oils to separate, leading to a greasy sauce.
Microplane your Ginger: Instead of chopping, use a Microplane or fine grater for the ginger. This allows the ginger juices to melt into the sauce, providing a more uniform flavor.

Ingredient Substitutions

Nut-Free Option: Use SunButter (sunflower seed butter) or Tahini. If using tahini, increase the honey slightly to offset the natural bitterness of the sesame seeds.
Vegetarian/Vegan: Replace the chicken with extra-firm tofu (pressed and cubed) or cauliflower florets. Swap the chicken broth for vegetable broth.
Gluten-Free: Use Tamari or Coconut Aminos instead of soy sauce. Ensure your chicken broth is certified gluten-free.

Preparation Timeline

Task	Duration	Professional Tip
Prep Ingredients	10 Minutes	Mince garlic and ginger together to save time.
Searing Chicken	7 Minutes	Don’t crowd the pan; sear in batches if necessary.
Sauce Reduction	5 Minutes	Whisk constantly to prevent the bottom from scorching.
Final Simmer	3 Minutes	This is when the flavors marry; don’t skip it.

Serving Suggestions

This dish is rich and savory, so it pairs best with components that offer a contrast in texture and acidity.

The Base: Serve over steamed Jasmine rice to soak up the sauce. For a lower-carb option, cauliflower rice or a bed of shredded cabbage works beautifully.
The Crunch: Do not skip the chopped roasted peanuts. The contrast between the tender chicken and the crunchy nuts is essential to the experience.
The Acid: Always serve with lime wedges. A squeeze of fresh lime juice right before eating “wakes up” the fats in the peanut butter and makes the flavors pop.
Side Dish: Pair with a simple cucumber salad (cucumber slices, rice vinegar, sugar, and chili flakes) to provide a cooling, crisp side to the warm, creamy chicken.

Storage & Make-Ahead Notes

Refrigeration

Peanut butter chicken is an excellent candidate for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

You can freeze this dish for up to 3 months. However, be aware that peanut-based sauces can sometimes thicken significantly or appear “broken” after thawing.

Reheating

When reheating, the sauce will likely have thickened into a paste. To restore its original creamy consistency:

Place the chicken and sauce in a pan over low heat.
Add 1–2 tablespoons of water or broth.
Stir gently as it warms until the sauce loosens and becomes glossy again.
Avoid high-power microwaving, which can make the chicken rubbery.

Nutrition Information

Per Serving (Based on 4 servings, excluding rice)

Calories: 410 kcal
Protein: 42g
Total Fat: 22g
Saturated Fat: 4.5g
Carbohydrates: 14g
Fiber: 3g
Sugar: 6g
Sodium: 840mg

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