Peanut Butter Chicken Recipe
Comforting, savory, and just a little bit adventurous — this Peanut Butter Chicken Recipe is the kind of dinner that makes everyone at the table smile. Inspired by Southeast Asian flavors and simplified for weeknight cooking, tender chicken thighs simmer in a creamy coconut-peanut sauce brightened by lime and balanced with a touch of sweetness and heat. Serve it over rice or noodles, top with crunchy peanuts and fresh herbs, and you’ve got a meal that’s unforgettable and easy enough to make any night of the week.
Why you’ll love this Peanut Butter Chicken Recipe
- Rich, layered flavor: Coconut milk and peanut butter create a silky base, while lime, fish sauce, and brown sugar add complexity.
- Simple ingredients: Everything comes together from pantry staples and a few fresh garnishes.
- Quick on the stove: With boneless, skinless thighs cut into 1 1/2–2” pieces, this dish cooks fast and stays juicy.
- Customizable: Adjust the heat, swap in crunchy or smooth peanut butter, or add fruit like mango or pineapple for a bright contrast.
Ingredients
- 1 1/2 pounds boneless, skinless thighs, chopped into 1 1/2–2” pieces
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon pepper
- 1 14.5 oz. can coconut milk (I like Chaokoh)
- 2 teaspoons cornstarch
- 1/4 cup reduced sodium soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoon lime juice
- 2 tablespoons fish sauce
- 2–3 teaspoons Asian chili sauce
- 1 teaspoon dried basil
- 1/3 cup smooth or crunchy peanut butter
- Crushed peanuts, for serving
- Cilantro, for serving
- Chopped mango or pineapple, for serving
Equipment
- Large skillet or sauté pan
- Mixing bowl and small bowl for cornstarch slurry
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
Prep in advance (optional)
If you want to speed up weeknight assembly, chop the chicken and store it covered in the fridge for up to 24 hours. Mix the dry spices together in a small container and measure out the wet ingredients so everything is ready to go when you start cooking.
Step-by-step instructions
- Season the chicken: Place 1 1/2 pounds boneless, skinless thighs cut into 1 1/2–2” pieces in a bowl. Sprinkle 1 teaspoon ground ginger, 1 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/2 teaspoon pepper over the chicken. Toss until the pieces are evenly coated with the spices.
- Brown the chicken: Heat a large skillet over medium-high heat. Add a small amount of neutral oil (about 1–2 tablespoons). When the oil is hot, add the seasoned chicken in a single layer. Cook without moving for 2–3 minutes to get a golden sear, then stir and continue cooking until the chicken is mostly cooked through, about 3–5 more minutes. Remove the chicken from the pan and set aside.
- Combine the coconut base: In the same skillet over medium heat, pour in 1 14.5 oz. can coconut milk. Scrape the bottom of the pan to loosen any browned bits for extra flavor.
- Make the sauce blend: In a mixing bowl, whisk together 2 teaspoons cornstarch with a few tablespoons of the coconut milk until smooth. Add this slurry back into the skillet. Then stir in 1/4 cup reduced sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoon lime juice, 2 tablespoons fish sauce, and 2–3 teaspoons Asian chili sauce. Add 1 teaspoon dried basil and stir until the sauce is uniform.
- Add the peanut butter: Lower the heat to medium-low and whisk in 1/3 cup smooth or crunchy peanut butter until it melts into the sauce and becomes silky. Allow the sauce to come to a gentle simmer.
- Return the chicken to the sauce: Add the seared chicken pieces back into the skillet, stirring so each piece is coated in the peanut coconut sauce. Simmer gently for 3–5 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. If the sauce becomes too thick, add a splash of water or extra coconut milk to reach the desired consistency.
- Taste and adjust: Taste the sauce and adjust seasoning if needed — add more lime juice for brightness, a pinch more brown sugar for sweetness, or another 1/2–1 teaspoon Asian chili sauce if you prefer more heat.
- Serve: Spoon the Peanut Butter Chicken Recipe over steamed rice or noodles. Garnish with crushed peanuts, chopped cilantro, and diced mango or pineapple for a juicy contrast. Serve immediately.
Troubleshooting & tips
- Too thin? Make a second cornstarch slurry (1 teaspoon cornstarch whisked with 1 tablespoon cold water) and stir it into the simmering sauce a little at a time until it thickens.
- Too thick? Whisk in a splash of water, chicken stock, or extra coconut milk to loosen it.
- Peanut butter texture: Both smooth and crunchy peanut butter work here. Smooth creates silkier sauce; crunchy gives extra bite.
- Control the heat: Start with 2 teaspoons of Asian chili sauce and increase to 3 if you want more spice. You can also add a pinch of red pepper flakes if you like a sharper heat.
- Make it lighter: Use light coconut milk if you prefer a lower-calorie sauce; the flavor will still be rich and satisfying.
Serving ideas
- Serve the Peanut Butter Chicken Recipe over jasmine or basmati rice to soak up the luscious sauce.
- Toss it with flat rice noodles or udon for a noodle bowl version.
- Add steamed vegetables like broccoli, bok choy, or snap peas for color and crunch.
- Top with fresh cilantro, crushed peanuts, and diced mango or pineapple for freshness and texture contrast.
Make-ahead & storage
You can make this Peanut Butter Chicken Recipe ahead and refrigerate it for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk to loosen the sauce as needed. For longer storage, freeze in an airtight container for up to 2 months — thaw overnight in the fridge before reheating.
Flavor variations
- Vegetable-forward: Add bell peppers, carrots, or green beans to the pan along with the chicken for extra veggies.
- Citrus twist: Swap half the lime juice for orange juice for a sweeter, fruitier finish that pairs beautifully with the chopped mango or pineapple garnish.
- Nuts & seeds: Try toasted sesame seeds or chopped cashews in place of crushed peanuts for a different crunch profile.
Notes on ingredients
I love a full-fat coconut milk (like Chaokoh) because it gives the sauce a rich, silky texture, but you can use reduced-fat coconut milk or add a little water if you prefer a lighter sauce. Reduced sodium soy sauce keeps the overall dish from getting too salty while still delivering savory depth. If you prefer less salt altogether, use low-sodium soy sauce and taste before adding any extra fish sauce.
Final thoughts
This Peanut Butter Chicken Recipe is proof that bold, restaurant-worthy flavors can come together quickly from pantry staples. The creamy peanut-coconut sauce has a perfect balance of sweet, salty, tangy, and spicy notes, while the seared chicken stays juicy and tender. It’s a great dish to make when you want something comforting and slightly exotic without spending hours in the kitchen. Garnish with cilantro, crushed peanuts, and vibrant mango or pineapple, and you’ll have a beautiful, crowd-pleasing meal.
Ready to make it tonight? Gather your ingredients, warm up a skillet, and enjoy a bowl of creamy, flavorful Peanut Butter Chicken Recipe that’s sure to become a favorite.
Peanut Butter Chicken Recipe
Ingredients
Equipment
Method
- In a large bowl, combine ground ginger, garlic powder, ground coriander, turmeric, and black pepper; add the chopped chicken thighs and toss to coat evenly. Set aside.
- In a medium bowl whisk together coconut milk, cornstarch, soy sauce, brown sugar, lime juice, fish sauce, Asian chili sauce, and dried basil until smooth; set the sauce aside.
- Heat 2 tablespoons olive oil (or other neutral oil) in a large cast iron or heavy skillet over medium-high heat until shimmering.
- Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until the pieces are opaque on the outside but not fully cooked through, about 3–4 minutes.
- Pour the prepared sauce into the skillet, bring to a simmer, and cook until the chicken is cooked through and the sauce thickens slightly, about 3–5 minutes.
- Stir in the peanut butter until fully incorporated and the sauce is creamy; taste and adjust with more chili sauce or lime juice if desired.
- Garnish with chopped cilantro and crushed peanuts; serve hot with rice and chopped mango or pineapple if desired.
Notes
- Use full-fat coconut milk for a richer, creamier sauce.
- If using light coconut milk, add an extra ½ tablespoon cornstarch to thicken.
- Do not overcook the chicken; finish cooking in the sauce for juiciness.
- Commercial peanut butter (e.g., Jif or Skippy) makes a creamier, sweeter sauce.
- Adjust peanut butter amount between 1/3 and 1/2 cup to taste.
- Serve with chopped mango or pineapple to cut through the richness.
