Peanut Butter Chicken
This peanut butter chicken is a quick weeknight dinner with tender chicken in a rich, savory peanut sauce. Ready in 20 minutes with ingredients you already have.
Servings: 4
Calories: 339kcal
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
Nutrition
Calories: 339kcal | Carbohydrates: 14g | Protein: 28g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 1056mg | Potassium: 588mg | Fiber: 2g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
