Peanut Butter Chicken Recipe - The Big Man's World ® (2024)

This peanut butter chicken recipe comes together in less than 10 minutes and makes for a healthy and low carb dinner. Easy to make and tastes like takeout!

Love takeout-style chicken recipes? Try my Hunan chicken, Mongolian chicken, and General Tso’s chicken.

My family loves my classic satay chicken, so I wanted to see if I could transform it into a stir-fry dish. The main ingredient in the sauce is peanut butter, so I added a few pantry staple seasonings and chicken breast fillets, and this easy peanut butter chicken recipe was born.

Why I love this recipe

• Ready in 10 minutes. From prep to plate, this chicken with peanut butter sauce cooks takes no time. I often make it during busy weeknights when I need something quick and easy.
• Low carb and healthy. Packed with chicken breast and no calorie-laden sauces, it’s healthy and low in carbs!
• Full of flavors and textures. Slightly sweet, slightly spicy, and with a sticky sauce, you’ll be reaching for seconds.
• Take out copycat. Like air fryer orange chicken, my family reckons this dish tastes like something you’d get at a Chinese restaurant, but so much better.
• Perfect for meal prep. If I make this on a weekend, it’s easy to double or triple the amount and then have lunches sorted for the week ahead.

Ingredients needed

This recipe uses simple and easy-to-find ingredients that you probably have in your pantry as we speak. If not, you can easily find them at your local grocery store. Here is what you’ll need:

• Boneless skinless chicken breasts– Skinless and boneless filets that have been chopped into bite-sized pieces.
• Cornstarch OR almond flour– Use almond flour if you follow a low carb diet.
• Peanut butter– Smooth peanut butter with no added sugar or salt. If you have a peanut allergy or want to use something else, you can use tahini, sunflower seed butter, or almond butter.
• Garlic and ginger– Must have aromatics for any good stir-fry.
• Hoisin sauce– A thick and flavorful sauce that works well in Asian-inspired dishes. For a keto option, try keto teriyaki sauce.
• Soy sauce– Tamari, coconut aminos, or gluten-free soy sauce work.
• Sesame oil– A flavorful and richly flavored oil that balances out the peanut flavor.
• Water– To thin out the sauce.
• Oil to fry–Use oil with a high smoke point, like peanut oil or safflower oil.

How to make peanut butter chicken

I’ve includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat the bottom of this post.

Step 1- Season the chicken and make the sauce. Start by adding the chicken and cornstarch (or almond flour) in a small bowl and mixing well. In a mixing bowl, add the peanut butter, garlic, hoisin sauce, soy sauce, sesame oil, and water and whisk together until smooth.

Step 2- Cook the chicken. Next, add some oil to a large skillet and place it over medium heat. Once hot, add the chicken and cook for 4-5 minutes, until no longer pink. Once cooked, pour the sauce into the pan. Let everything simmer for 4-5 minutes until the sauce has thickened.

Step 3- Serve. Now, remove the pan from the heat and serve the chicken with peanut sauce over rice, cauliflower fried rice, or steamed vegetables.

Arman’s recipe tips and variations

• Although tempting, do not stir-fry everything together in sesame oil. The oil will be overpowering and detract from the lovely peanut butter flavor.
• I find that using a wok or cast iron skillet is best for cooking the chicken quickly and evenly. If you only have a small saucepan, I recommend cooking the chicken in batches.
• I’ve successfully made this dish with boneless, skinless chicken thighs instead of chicken breasts. The only change I’d suggest is to cook them for an extra two minutes.
• Garnish the finished dish with sesame seeds, chopped coriander, cilantro, and green onions.
• Add some fresh veggies to the mixture before adding the creamy peanut butter sauce. Broccoli, red bell peppers, and snow peas are all fabulous ideas.

Storage instructions

To store: Leftover Thai peanut chicken can be stored in the refrigerator, covered, for up to five days.

To freeze: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 6 months.

Reheating: Either microwave for 30-40 seconds until warm, or in a non-stick pan until the sauce sizzles.

Frequently Asked Questions

More Asian take-out style chicken recipes

• Szechuan chicken– The Chinese-American classic but so much more delicious.
• Pineapple chicken– Sweet, salty, and seriously addictive.
• Sesame chicken– My family’s favorite chicken dinner!
• Chicken lettuce wraps– Another low carb favorite that makes the best leftovers.
• Black pepper chicken– Better than PF Chang’s and with the best sauce.

Originally published March 2022, updated March 2024