Description
A creamy and savory Peanut Butter Chicken recipe featuring tender bite-sized chicken pieces cooked in a rich peanut butter sauce with soy sauce, honey, garlic, and a hint of spice. This quick and easy skillet dish is perfect served over rice or noodles, garnished with fresh herbs and crunchy peanuts for an irresistible flavor combination.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- Salt and pepper to taste
Peanut Butter Sauce
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional, for spice)
- 2 cloves garlic, minced
- 1/4 cup warm water (to adjust sauce consistency)
Garnishes
- Chopped green onions
- Crushed peanuts
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the chicken pieces and cook for about 6-7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- Make the Peanut Butter Sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha (if using), and minced garlic. Gradually add warm water, a little at a time, until the sauce reaches your desired consistency—smooth and creamy but pourable.
- Combine the Chicken and Sauce: Return the cooked chicken to the skillet over medium heat. Pour the peanut butter sauce over the chicken and stir to coat the chicken evenly in the sauce. Simmer for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Serve: Serve the peanut butter chicken over rice, noodles, or steamed vegetables. Garnish with chopped green onions, crushed peanuts, cilantro, and a squeeze of lime juice for added flavor.
Notes
- You can use chicken thighs or breasts based on your preference; thighs tend to be juicier.
- Adjust the spiciness by adding more or less sriracha according to taste.
- For a gluten-free version, substitute soy sauce with tamari.
- The sauce consistency can be modified by adding more or less warm water.
- This dish pairs well with steamed rice, noodles, or even cauliflower rice for a low-carb option.
