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!
Quick and easy dinners are my jam.
Most of the time, I have a plethora of sauces and seasonings in my pantry and several chicken breast fillets in my refrigerator. My go-to quick and easy dinners using chicken are Hunan chicken, orange chicken, and chicken with peanut sauce.
Why you’ll love this recipe
- Ready in 10 minutes. From prep to plate, this chicken with peanut butter sauce cooks takes no time. It’s perfect when you need a fast dinner on a busy weekday!
- 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. This dish tastes like something you’d get at a Chinese restaurant, but so much better.
How to make peanut butter chicken
The Ingredients.
- Chicken breast– 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.
- Garlic– Freshly minced.
- 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 or gluten free soy sauce work.
- Sesame oil– A flavorful and rich 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.
The Instructions.
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.
Next, add some oil to a non-stick pan 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.
Now, remove the pan off the heat and serve the chicken with peanut sauce over rice, cauliflower rice, or steamed vegetables.
Can I substitute the peanut butter?
If you have a peanut allergy or want to use something else, you can use tahini, sunflower seed butter, or almond butter.
Expert tips for success
- Coating the chicken in cornstarch or almond flour gives it a more tender texture and helps the sauce stick to it.
- Although tempting, do not use sesame oil to stir-fry everything together. The dish will be overpowering and detract from the lovely peanut butter flavor.
- Sprinkle the finished dish with sesame seeds and green onions.
Storing, freezing, and reheating instructions
- To store: Leftover chicken peanut butter 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.
What to serve with this dish
- Rice or alternative– White, brown, jasmine, or cauliflower fried rice.
- Noodles– Soba, rice, or buckwheat noodles.
- Vegetables– Zucchini, brussels sprouts, or steamed vegetables.
- Bread or alternatives- Rolls, buns, or even biscuits.
- Salad– Coleslaw, mock potato salad, or a cauliflower potato salad.
More easy chicken recipes to try
Frequently Asked Questions
If you are wary of the name, don’t let it deter you from making this dish! It’s tender chicken pieces covered in a sweet, spicy, and umami peanut sauce.
The major difference between peanut butter sauce and satay sauce is that satay sauce is made with coconut and has less spices in it.
You can use skinless chicken thigh pieces instead of chicken breast.
When made using almond flour and keto teriyaki sauce (instead of cornstarch and hoisin sauce). this dish is suitable for a keto diet.
- 1 1/2 lb chicken breast chopped into bite sized pieces
- 3 tablespoons corn starch or almond flour
- 1/4 cup peanut butter
- 1/4 cup Hoisin sauce or keto teriyaki sauce
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1/2 cup water
- 2 tablespoons oil to fry
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In a small bowl, add the chicken and cornstarch and toss until coated.
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In a mixing bowl, whisk together the peanut butter, hoisin sauce, soy sauce, sesame oil, minced garlic, and water.
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Add the oil into a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 5-6 minutes until no longer pink.
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Add the sauce and mix until the chicken is coated. Cook for 4-5 minutes, until the sauce has thickened.
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Remove the pan off the heat and sprinkle with sesame seeds and green onions.
TO FREEZE: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Either microwave for 30-40 seconds until warm, or in a non-stick pan until the sauce sizzles.
Serving: 1serving | Calories: 205kcal | Carbohydrates: 3g | Protein: 28g | Fat: 9g | Sodium: 685mg | Potassium: 510mg | Fiber: 1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg | NET CARBS: 2g
Published at Tue, 08 Mar 2022 09:00:00 +0000
