Description
Enjoy a deliciously creamy Peanut Butter Chicken, featuring tender chicken pieces enveloped in a rich coconut-peanut sauce. This easy-to-make dish is perfect for a cozy weeknight dinner or to impress guests, and can be customized with your favorite veggies and spice levels. Serve it over rice or quinoa for a satisfying meal!
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup coconut milk
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
- Cooked rice or quinoa for serving
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from skillet and set aside.
- In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and grated ginger, sautéing for another minute.
- Pour in the coconut milk, stirring to combine.
- Add the peanut butter and stir until fully incorporated.
- Mix in soy sauce, honey (or maple syrup), lime juice, and red pepper flakes. Adjust seasoning as needed.
- Return the cooked chicken to the skillet and stir to coat with the sauce. Let it simmer on low heat for about 5 minutes.
- If the sauce is too thick, add a splash of water or chicken broth to reach desired consistency.
- Remove from heat once everything is heated through.
- Serve the peanut butter chicken over cooked rice or quinoa.
- Garnish with chopped cilantro and additional red pepper flakes or lime wedges if desired.
Notes
- For added veggies, consider including bell peppers, broccoli, or snap peas when sautéing the onions.
- For a spicier kick, add sriracha or chili paste to the sauce.
- This dish can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes