Easy Chicken with Peanut Butter Sauce
This Chicken with Peanut Butter Sauce is a flavorful and creamy dish that balances sweet, savory, and nutty flavors in one simple recipe. Tender, bite-sized chicken is coated in a rich peanut butter sauce with garlic, ginger, and soy sauce, making it an easy yet delicious meal for busy weeknights. Serve it with rice, noodles, or fresh veggies for a versatile and satisfying dinner!
Equipment
- Skillet or wok – For cooking the chicken and sauce
- Mixing bowl – For coating the chicken
- Whisk – For mixing the sauce
- Measuring cups and spoons – For accurate ingredient portions
- Knife & cutting board – For preparing chicken and garnishes
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch or almond flour for a low-carb option
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil or peanut oil
- For the Peanut Butter Sauce:
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce or coconut aminos for gluten-free
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ½ cup water adjust for sauce consistency
- 1 teaspoon rice vinegar optional, for tanginess
- ½ teaspoon red pepper flakes or sriracha optional, for heat
- For Garnish & Serving:
- 2 tablespoons crushed peanuts
- 1 tablespoon sesame seeds
- Chopped green onions or fresh cilantro
- Cooked rice noodles, or stir-fried vegetables
Instructions
- Step 1: Prepare the Chicken
- In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.
- Heat 1 tablespoon of oil in a skillet over medium heat.
- Cook the chicken for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
- Step 2: Make the Peanut Butter Sauce
- In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
- Stir in peanut butter, soy sauce, hoisin sauce, sesame oil, and water.
- Whisk until smooth and let the sauce simmer for 2-3 minutes until slightly thickened. Add more water if needed to reach desired consistency.
- If using, add rice vinegar and red pepper flakes for extra flavor.
- Step 3: Combine & Serve
- Return the cooked chicken to the skillet and toss to coat in the peanut butter sauce. Let it simmer for 2 more minutes to absorb the flavors.
- Remove from heat and garnish with crushed peanuts, sesame seeds, and green onions.
- Serve immediately with rice, noodles, or steamed vegetables.
Notes
For a gluten-free version: Use coconut aminos instead of soy sauce.
For a low-carb option: Replace cornstarch with almond flour and serve with zucchini noodles or cauliflower rice.
For a spicier version: Add extra red pepper flakes, chili paste, or sriracha.
Storage Tip: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of water.
For a low-carb option: Replace cornstarch with almond flour and serve with zucchini noodles or cauliflower rice.
For a spicier version: Add extra red pepper flakes, chili paste, or sriracha.
Storage Tip: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of water.