This peanut butter chicken is stupid easy and tastes way better than takeout. Tender chicken bites get tossed in a rich, savory peanut sauce made with peanut butter, soy sauce, garlic, and sesame oil. The whole thing comes together in 20 minutes, tastes incredible over rice, and uses ingredients you probably already have in your pantry. My kids request this weekly, and honestly, I get it.
I used to think peanut butter chicken was some complicated restaurant dish until I realized it's basically just chicken in a killer peanut sauce. The sauce is sweet, salty, a little garlicky, and has that nutty richness that makes you want to lick the pan clean (I won't tell if you do). Serve it over rice with some veggies and you've got dinner sorted in less time than it takes to scroll through a delivery app.
This was inspired by my Thai Noodle Salad with Peanut Sauce on this site.
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Quick Answer
- Time: 20 minutes total (5 min prep, 15 min cook)
- Texture: Tender chicken pieces in a thick, creamy peanut sauce
- Flavor: Nutty, savory, slightly sweet with garlic and sesame notes
- Who it's for: Busy families, peanut sauce lovers, anyone dodging takeout menus
- Method: Pan-fried cornstarch-coated chicken in creamy peanut sauce
- Perfect for: Weeknight dinners, meal prep, picky eaters who love peanut butter
Ingredients
- Vegetable oil (or any neutral oil)
- Boneless skinless chicken breasts cut into 1-inch cubes (or chicken thighs)
- Cornstarch
- Creamy peanut butter (almond butter works too if you have a peanut allergy)
- Soy sauce (or use hoisin sauce for something sweeter)
- sesame oil
- Garlic, minced
- chicken broth
- Green onions, sliced
- Sesame seeds (optional garnish)
See recipe card for quantities.
Step-by-Step instruction for the Peanut Butter Chicken
Coat the Chicken
In a large bowl, toss the chicken cubes with cornstarch until they're completely coated. This creates a light crust that helps the chicken brown beautifully and thickens the sauce later.
Why I do this: The cornstarch isn't just for show. It gives you that velvety sauce texture and keeps the chicken from getting dry and boring.
Brown the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Once it's hot (you'll see it shimmer), add the chicken in a single layer. Let it sit for 3-4 minutes without moving it so it gets golden brown on the bottom, then flip and brown the other side.
Sensory cue: You want to hear a nice sizzle when the chicken hits the pan. If it's silent, your pan isn't hot enough yet. Wait another minute.
Cook until the chicken is golden brown on all sides, about 6-8 minutes total. It doesn't need to be fully cooked through yet since it'll finish cooking in the sauce.
Remove the chicken from the pan and set it aside on a plate.
Make the Peanut Sauce
In the same skillet (don't wash it, all those browned bits are flavor), reduce the heat to medium. Add the peanut butter, soy sauce, sesame oil, minced garlic, and chicken broth.
Stir everything together until the peanut butter melts into the liquid and you've got a smooth sauce. It'll look a little thin at first, but trust the process.
Testing note: I tried making this with natural peanut butter once and it separated into a weird oily mess. Stick with regular creamy peanut butter (Jif, Skippy, whatever's in your pantry).
Bring It All Together
Bring the sauce to a boil, then reduce the heat to low. Add the chicken back to the pan and stir to coat everything in that gorgeous peanut sauce.
Let it simmer for 3-5 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through (internal temp should hit 165°F, but honestly you'll see it's no longer pink inside).
What to look for: The sauce should coat the back of a spoon when it's ready. If it's too thick, add a splash of chicken broth or water. Too thin? Let it simmer another minute or two.
Finish and Serve
Remove from heat, sprinkle with sliced green onions, and if you're feeling fancy, hit it with some sesame seeds.
Serve over rice, noodles, or with a side of steamed veggies. Pour any extra sauce from the pan over everything because it's too good to waste.
Variations
Spicy Peanut Butter Chicken: Add 1-2 teaspoons of chili garlic sauce or sriracha to the sauce for some heat.
Veggie-Loaded Version: Toss in bell peppers, broccoli, or snap peas when you add the chicken back to the sauce. They'll cook in the last 3-5 minutes.
Crunchy Peanut Butter: Use crunchy peanut butter instead of creamy for extra texture in the sauce.
Different Protein: This works great with pork chops (cut into cubes), shrimp, or even tofu. Adjust cooking time as needed.
Coconut Twist: Replace half the chicken broth with coconut milk for a richer, slightly sweeter sauce.
Storage
Store peanut butter chicken in an airtight container in the fridge for up to 4 days. The sauce might thicken up in the fridge, so add a splash of chicken broth or water when reheating.
Reheat: Microwave in 30-second intervals, stirring between, until heated through. Or reheat in a skillet over medium heat with a tablespoon of water to loosen the sauce.
Freeze: This freezes well for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
FAQ
Can I use other kinds of peanut butter?
You can use crunchy peanut butter for added texture, but I don't recommend natural peanut butter (the kind where oil separates on top). It doesn't emulsify into the sauce as smoothly. Almond butter, cashew butter, or sunflower seed butter all work great as alternatives.
Can I make this recipe with other proteins?
Absolutely! This Peanut Butter Chicken recipe works great with pork chops, or even tofu. Simply adjust the cooking times and marinating instructions depending on which protein you choose.
How do I make the sauce thicker or thinner?
If your sauce is too thick, add chicken broth or water one tablespoon at a time until you hit your preferred consistency. If it's too thin, let it simmer uncovered for another 2-3 minutes to reduce and thicken. The cornstarch on the chicken also helps thicken the sauce as it cooks.
Peanut Butter Chicken
Equipment
- bowl
- large skillet
Ingredients
- 1 tablespoon vegetable oil
- 3 boneless skinless chicken breasts cut into approximately one-inch cubes or chicken thighs
- 2 tablespoon cornstarch
- ½ cup creamy peanut butter you can also use almond butter you can also use almond butter
- 3 tablespoon soy sauce or hoisin sauce
- 1 teaspoon sesame oil
- 2 minced garlic cloves
- ¾ cup chicken broth
- 2 green onions.
Instructions
- In a large bowl, toss chicken cubes with cornstarch until well coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden brown. Remove chicken and set aside.
- In the same skillet over medium heat, add peanut butter, soy sauce, sesame oil, garlic, and chicken broth. Stir until smooth and combined.
- Bring sauce to a boil, then reduce heat to low. Add chicken back to the pan.
- Simmer for 3-5 minutes, stirring occasionally, until sauce has thickened and chicken is cooked through (no longer pink inside).
- Remove from heat and sprinkle with green onions and sesame seeds. Serve over rice.
Notes
- If sauce is too thick, add ½ cup water or chicken broth
- Use regular creamy peanut butter (not natural) for best results
- Store leftovers in an airtight container in the fridge for up to 4 days
- Freezer-friendly for up to 3 months
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