Peanut Butter Chicken

Creamy peanut butter sauce, crisp stir fry veggies, and tender chicken – this peanut butter chicken is the perfect easy and delicious weeknight meal. All you need is 30 minutes and one pan for an incredibly cozy dinner. Plus it’s gluten free, dairy free, and paleo.

peanut butter chicken

Why You’ll Love It

  • This peanut butter chicken couldn’t be easier to make.
  • All you need is one pan.
  • It is done is under 30 minutes.
  • The whole family will love it.
  • The peanut butter sauce is to die for.
  • Gluten free, dairy free, and paleo.
  • The perfect balanced meal.

Ingredients & Substitutions

  • Olive oil. Olive oil will be used to cook the chicken and veggies.
  • Chicken breasts. 1 lb of chicken breasts, cut into 1 inch pieces. You can sub for chicken thighs.
  • Stir fry veggies. Sugar snap peas, red bell pepper, green cabbage, broccoli florets, and yellow onion are the veggies used in this skillet. Feel free to add in or omit any veggies.
  • Peanut butter. 1/2 cup peanut butter is the base of this sauce. Sub with almond butter for peanut free.
  • Coconut aminos. These adds a sweet tanginess to the sauce. They also keep the recipe paleo and gluten free. Sub with soy sauce if needed, but it will be saltier so I would omit salt and add 1 tsp of honey.
  • Red curry paste. 3 tbsp of red curry paste give great flavor to the dish. In its most basic form, it consists of red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste. Sub with yellow curry paste.
  • Apple cider vinegar. This adds a tang to the sauce. Sub with white wine vinegar.
  • Fresh minced ginger. Fresh minced ginger adds a warm, spicy flavor.
  • Fresh minced garlic. 2 cloves of garlic minced, about 2 tsps.
  • For garnish. Fresh cilantro, fresh green onion, chopped peanuts, and red chili pepper.

How To Make Peanut Butter Chicken

Step 1

Make the sauce. In a medium bowl, whisk together the sauce ingredients: peanut butter, water, coconut aminos, red curry paste, vinegar, ginger and garlic. Set aside.

Step 2

Cook the aromatics. In a large wok or deep, larger non stick skillet, heat 1 tbsp of oil over medium-high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.

Step 3

Cook the chicken. Add the chicken and saute, stirring occasionally, until fully cooked through and the juices run clear, about 4-5 minutes. Remove chicken and onion from the skillet and set aside. Strain juices from the skillet.

Step 4

Saute the veggies. Add the remaining 1 tbsp of oil, then the mixed veggies. Saute until the vegetables are crisp-tender, 3-5 minutes. Cover with lid if needed to slightly steam the veggies.

Step 5

Add the chicken, onion, and peanut sauce. Return the chicken and onion to skillet. Add the peanut sauce. Toss to coat evenly, and cooked until heated through about 2-3 minutes.

Step 6

Serve & enjoy! Serve peanut butter chicken hot over rice or cauliflower rice. Top with green onion, cilantro, chopped peanuts and red chili pepper as desired.

Expert Tips

  • For best results serve hot over rice and top with green onion, cilantro, chopped peanuts, and red chili pepper.
  • After cooking the chicken and onions, strain liquid from skillet before adding in oil to cook veggies. 
  • Slow cook the onion to let out the flavor and aromatics before adding in the chicken.
  • After adding in the sauce and mixing to combine, reduce the heat and allow the skillet to cook slow at a low heat. This allows the flavors to meld.

Frequently Asked Questions

Whats the best way to serve this peanut butter chicken?

For best results serve hot over rice and top with green onion, cilantro, chopped peanuts, and red chili pepper.

Can this be peanut free?

Yes! Sub the peanut butter with almond butter.

Is this allergy friendly?

Yes it is naturally gluten free, dairy free, and paleo.

How do I store it?

Store in an airtight container in the fridge for 4-5 days.

Is this good for meal prep?

This is a great option for meal prep!

You May Also Like

Peanut Butter Chicken

This is my new favorite dish. It's a one pan meal that is quick, easy and so cozy. The creamy thai peanut sauce pairs so well with the fresh veggies and chicken and will make your tastebuds sing!
Servings 4 people
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 tbsp Olive oil
  • 1 lb Chicken breasts Cut into bite sized pieces
  • 1/2 bag Sugar snap peas
  • 1 Red bell pepper Sliced
  • 1/2 Green cabbbage Thinly sliced
  • 1 head Broccoli Cut Into florets
  • 1 Yellow onion Thinly sliced

Thai Peanut Sauce

  • 1/2 cup Peanut or almond butter
  • 3 tbsp Water
  • 2 tbsp Coconut aminos
  • 3 tbsp Red curry paste
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Fresh ginger Minced
  • 2 cloves Garlic Minced

To garnish

  • ½ Red chili pepper sliced
  • Green onions chopped
  • Cilantro chopped
  • ½ cup dry roasted peanuts

Instructions

  • Make the sauce. In a medium bowl, whisk together the sauce ingredients: peanut butter, water, coconut aminos, red curry paste, vinegar, ginger and garlic. Set aside.
  • Cook the aromatics. In a large wok or deep, larger non stick skillet, heat 1 tbsp of oil over medium-high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
  • Cook the chicken. Add the chicken and saute, stirring occasionally, until fully cooked through and the juices run clear, about 4-5 minutes. Remove chicken and onion from the skillet and set aside. Strain juices from the skillet.
  • Saute the veggies. Add the remaining 1 tbsp of oil, then the mixed veggies. Saute until the vegetables are crisp-tender, 3-5 minutes. Cover with lid if needed to slightly steam the veggies.
  • Add the chicken, onion, and peanut sauce. Return the chicken and onion to skillet. Add the peanut sauce. Toss to coat evenly, and cooked until heated through about 2-3 minutes.
  • Serve & enjoy! Serve peanut butter chicken hot over rice or cauliflower rice. Top with green onion, cilantro, chopped peanuts and red chili pepper as desired.

Video

Notes

  • After cooking the chicken and onions, strain liquid from skillet before adding in oil to cook veggies. 
  • Best served with fresh herbs like greens onions & cilantro and chopped peanuts. 
  • Store in an airtight container in the fridge for up to 4-5 days. 

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