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–+ servings
Overhead angle of peanut butter chicken and rice in a white bowl with a spoon

Peanut Butter Chicken

This recipe for peanut butter chicken is so quick and simple, it's perfect for busy weeknights when you want something rich and full of flavor without a lot of work. It pairs juicy chicken thighs with a creamy peanut butter sauce and red pepper flakes for a little heat. Serve it with rice or cauliflower rice to tie the meal together.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield:4

Equipment

  • Medium bowl
  • Cutting board
  • Sharp knife
  • Large skillet
  • Silicone spatula

Ingredients

For the Peanut Butter Sauce

  • 1 cup diced tomatoes
  • ½ teaspoon red pepper flakes
  • ½ cup creamy natural peanut butter
  • 1-2 tablespoons brown sugar see Notes
  • 2 tablespoons soy sauce
  • 1 cup chicken broth
  • 2 teaspoons lime juice

For the Chicken

  • 1 pound boneless, skinless chicken thighs
  • salt to taste
  • pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 1-inch piece ginger grated

To Serve

  • cooked rice
  • cilantro optional
  • red pepper flakes to taste, optional

Instructions

  • In medium bowl, mix together all ingredients for peanut butter sauce, stirring until smooth and thoroughly combined. Set sauce aside.
    Peanut butter in large mixing bowl
  • Cut chicken thighs into bite-sized pieces. Season pieces with salt and pepper to taste.
  • In large skillet, heat olive oil and butter over medium-high heat. When hot, add chicken and brown 2 to 3 minutes per side.
  • Add onions to skillet. Cook until onions are translucent.
    Browned chicken pieces with onion in a large skillet
  • Add garlic and ginger to skillet. Cook approximately 1 minute or until fragrant.
    Browned chicken with onion, ginger, and garlic in large skillet
  • Slowly pour peanut butter sauce into skillet, stirring to coat chicken. When all sauce has been added, let mixture simmer 5 to 6 minutes, stirring constantly.
    Peanut butter chicken in large skillet
  • Portion chicken onto serving plates with cooked rice. Spoon peanut butter sauce from pan over chicken if desired. Garnish with cilantro and additional red pepper flakes if desired and serve.

Notes

  • Brown Sugar: Add 1 tablespoon to start. Taste sauce while mixture simmers and add an additional tablespoon if desired. Honey can also be used in place of the brown sugar.
  • Make it Keto: Use Brown Swerve in place of the brown sugar. If using canned diced tomatoes, make sure they don't contain any added sugar. Use natural peanut butter that only contains peanuts and maybe salt. See our post on Peanut Butter and the Keto Diet for peanut butter recommendations. Serve with cauliflower rice or veggies.
  • Make it Gluten Free: Use tamari or coconut aminos instead of soy sauce, and make sure to use a gluten free chicken broth.
  • Make it Dairy Free: Use dairy-free butter.
 
 
Recipe yields approximately 4 servings. Nutritional values shown are general guidelines and reflect information for 1 serving, not including rice. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving Size: 1serving | Calories: 322cal | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 883mg | Potassium: 614mg | Total Carbs: 11g | Fiber: 3g | Sugar: 6g | Net Carbs: 8g | Vitamin A: 262IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg
Recipe By:Jasmine Comer