Easy Peanut Butter Chicken Recipe
Tender chunks of chicken coated with an easy peanut sauce. A delicious, easy meal that's ready in 30 minutes!
Equipment
Ingredients
Creamy Peanut Sauce
- ½ cup peanut butter
- 2 Tbsp rice vinegar
- ¼ cup sugar
- 3 Tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 ½ Tbsp soy sauce (or coconut aminos)
- 1 tsp grated fresh ginger
- ½ tsp salt
- ¼ cup water (more if needed)
- ¼ tsp red pepper flakes (optional)
Chicken
- 2 pounds boneless, skinless chicken breast
- 2 Tbsp olive oil (or coconut oil)
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
Sauce:
- Whisk together all of the ingredients in a small bowl for 2-3 minutes or until smooth. Add extra water if needed to make a thin, pourable sauce. Set aside.
Chicken:
- Cut the chicken into bite sized pieces. Sprinkle with salt and pepper.
- Heat a tablespoon of the oil in a large skillet over medium-high heat. Cook half of the chicken pieces for 6-8 minutes or until golden brown and cooked through. (Internal temp of 165°.) Transfer to a plate and repeat with the rest of the chicken.
- Return the first batch of cooked chicken to the skillet and turn the heat down to medium low. Add the sauce and stir until the chicken is evenly coated and the sauce is heated through. If it gets too thick, add more water.
- You can serve the chicken as is, or over a bed of white rice. If desired, garnish with green onions and sesame seeds.
Notes
- To save time, I like to prepare the sauce while the chicken cooks.
- Leftover peanut butter chicken can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1servingCalories: 382kcalCarbohydrates: 15gProtein: 38gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 97mgSodium: 1103mgPotassium: 709mgFiber: 1gSugar: 11gVitamin A: 75IUVitamin C: 4mgCalcium: 24mgIron: 1mg
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