Peanut Chicken Recipe
Comforting, saucy, and quick to pull together on a weeknight, this Peanut Chicken Recipe brings creamy peanut flavor, bright lime, and a gentle kick of red pepper flakes to tender bite-sized chicken pieces. The sauce is silky from creamy peanut butter, balanced with soy and honey, and stretched to a perfect coating with chicken broth and a splash of lime juice. Serve it over steamed rice and finish with chopped cilantro and peanuts for crunch and color. This version uses simple pantry staples and a straightforward method so you can have dinner on the table fast without skimping on flavor.
Why you’ll love this Peanut Chicken Recipe
- Fast: From prep to plate in about 30 minutes.
- Simple ingredients: Pantry-friendly items pull double duty in the sauce.
- Versatile: Swap the rice for noodles or pile it on greens for a grain-free bowl.
- Balanced flavors: Rich peanut butter meets bright lime and a touch of heat.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1 tablespoon lime juice
- steamed rice for serving
- 1/4 cup chopped cilantro, for garnish
- 1/4 cup chopped peanuts, for garnish
Make-ahead and prep tips
Cut the chicken into uniform bite-sized pieces so it cooks evenly. Mince the garlic and grate the ginger and store them together in a small bowl for a faster cooking flow. If you want to streamline the process even more, whisk the peanut butter, soy sauce, honey, chicken broth, lime juice, red pepper flakes, garlic, and ginger together in a jar and refrigerate up to 24 hours before cooking.
Equipment
- Large skillet or sauté pan
- Measuring spoons and cups
- Small bowl or jar for mixing the sauce
- Knife and cutting board
- Spoon or spatula for stirring
Step-by-step instructions
Follow these clarified, sequential steps to prepare the Peanut Chicken Recipe. The directions are rewritten to be concise and easy to follow while keeping the original ingredient amounts intact.
- Heat the pan: Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Let the oil warm until it shimmers but does not smoke.
- Cook the chicken: Add the 1 1/2 pounds boneless, skinless chicken breast pieces to the hot skillet in a single layer. Cook the chicken, stirring occasionally, until all sides are golden and the pieces are cooked through, about 6–8 minutes depending on size. Transfer the cooked chicken to a plate and set aside.
- Make the sauce base: Reduce the heat to medium. In the same skillet, add the 2 cloves garlic, minced, and 1 teaspoon fresh ginger, grated. Sauté for about 30 seconds to 1 minute, stirring, until fragrant but not browned.
- Add the flavorings: Pour in 1/2 cup chicken broth, 1/4 cup creamy peanut butter, 1 tablespoon soy sauce, and 1 tablespoon honey. Stir constantly to combine the peanut butter into the broth until the sauce is smooth and cohesive.
- Season the sauce: Stir in 1/4 teaspoon red pepper flakes and 1 tablespoon lime juice. Taste and adjust the balance slightly if needed—add an extra splash of lime for brightness or a pinch more honey for sweetness. Keep in mind the recipe amounts are designed to achieve a balanced sauce.
- Return chicken to the pan: Add the cooked chicken pieces back into the skillet, stirring to coat each piece thoroughly with the sauce. Reduce the heat to low and let the chicken simmer in the sauce for 2–3 minutes so flavors meld and the sauce slightly thickens.
- Finish and serve: Remove the skillet from heat. Serve the saucy chicken over steamed rice, then garnish with 1/4 cup chopped cilantro and 1/4 cup chopped peanuts for a fresh, crunchy finish.
Serving suggestions
This Peanut Chicken Recipe goes perfectly with steamed jasmine or basmati rice. For extra veggies, serve it alongside roasted broccoli, steamed green beans, or a quick cucumber salad. If you prefer noodles, spoon the saucy chicken over rice noodles or wheat noodles for a noodle bowl variation.
Flavor variations
- Spicy: Increase the red pepper flakes or add a drizzle of sriracha to taste.
- Green peanut sauce: Stir in a handful of chopped fresh basil or mint at the end for a bright herbal note.
- Veg-forward: Add bell peppers and snap peas to the skillet after step 3, sautéing until just tender before adding the sauce.
Notes on ingredients
The recipe uses creamy peanut butter for a smooth, clingy sauce—chunky peanut butter would add texture but may require a touch more chicken broth to reach the same consistency. Use low-sodium soy sauce if you prefer a milder salt level. Freshly grated ginger and minced garlic are recommended for the best flavor, but you can substitute 1/4 teaspoon ground ginger and 1/2 teaspoon garlic powder in a pinch.
Storage and reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Place cooled Peanut Chicken Recipe in a freezer-safe container and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much. You can also microwave individual portions, stirring halfway through to distribute heat.
Quick nutrition and portioning tips
This dish is protein-forward thanks to the chicken and offers healthy fats from the peanut butter. To make it lighter, serve over a bed of steamed greens or cauliflower rice. For a heartier meal, add more rice or a side of roasted sweet potatoes.
Final thoughts
With its creamy sauce, bright lime finish, and crunchy peanuts, this Peanut Chicken Recipe is a reliable weeknight winner. It’s easy to scale up for guests, convenient to meal-prep, and flexible enough to adapt to what’s in your pantry. Follow the step-by-step instructions for a consistent result every time, and don’t be afraid to tweak the spice and acidity to match your taste.
Printable recipe card
Peanut Chicken Recipe
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1 tablespoon lime juice
- steamed rice for serving
- 1/4 cup chopped cilantro, for garnish
- 1/4 cup chopped peanuts, for garnish
Directions (summary): Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook 1 1/2 pounds boneless, skinless chicken breast pieces until golden and cooked through, then set aside. Reduce heat to medium and sauté 2 cloves garlic and 1 teaspoon fresh ginger for 30 seconds. Add 1/2 cup chicken broth, 1/4 cup creamy peanut butter, 1 tablespoon soy sauce, and 1 tablespoon honey; stir until smooth. Add 1/4 teaspoon red pepper flakes and 1 tablespoon lime juice. Return chicken to the pan, simmer 2–3 minutes to thicken and coat. Serve over steamed rice and garnish with 1/4 cup chopped cilantro and 1/4 cup chopped peanuts.
Enjoy this Peanut Chicken Recipe as a weeknight favorite—the sauce is the star, and the garnishes add freshness and crunch that make each bite memorable.
Peanut Chicken Recipe
Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the bite-sized chicken pieces to the hot skillet and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.
- Meanwhile, in a mixing bowl whisk together 1/4 cup creamy peanut butter, 1 tablespoon soy sauce, 1 tablespoon honey, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes, 1/2 cup chicken broth, and 1 tablespoon lime juice until smooth.
- Pour the peanut sauce over the cooked chicken in the skillet, reduce heat to medium, and simmer for about 5 minutes until the sauce thickens and coats the chicken.
- Serve the peanut chicken over steamed rice and garnish with chopped cilantro and chopped peanuts.
Notes
- Use creamy peanut butter for a smooth sauce.
- Adjust red pepper flakes to taste for heat.
- Cook chicken in a single layer for even browning.
- If sauce is too thick, add a splash more chicken broth.
