Creamy peanut butter chicken served over rice, this incredibly aromatic chicken dish is ready in less than 30 minutes.
CHICKEN IN PEANUT BUTTER SAUCE
This chicken with peanut butter sauce recipe is so easy and so quick to make, it will become one of your favorite weeknight meals. Tender chicken pieces covered with a spicy and creamy peanut sauce made with coconut milk.
It is delicious and exotic enough to make you feel like you are eating something really special, yet so easy, cheap and quick to make you will keep coming back to it.
And you can be sure that your entire family will love the peanut butter chicken, kids included.
I mean, what’s not to like? Chicken and peanut butter are ingredients most people love (well, unless they are vegetarian or allergic to peanuts), then the coconut milk that makes just about any dish even better than it already was.
Otherwise, you will need some fresh vegetables like mushrooms and peppers.
But I have to admit that although this is my favorite veggie combination for the peanut butter chicken, I did make this dish using other veggies instead. Whatever I happened to have in the fridge.
- Green beans
Use one or two of these vegetable sorts or a mixture of more of them. Try to keep to the recommended quantities, about 400 g/ 14 oz, but don’t stress too much if you have slightly more or less veggies.
Whatever you choose, chop the vegetables and cook them slightly before adding the coconut milk and peanut butter sauce. The result will be slightly different, but the dish will always be delicious!
If using frozen peas, don’t cook them from the beginning, add them to the dish together with the sauce, they will only need minutes to thaw in the sauce and be cooked.
HOW TO MAKE PEANUT BUTTER CHICKEN?
As already mentioned this recipe is super easy to make. There is a little chopping required, but that should not be that bad or take too much time.
- Make sure to use pure peanut butter and nothing sweetened.
- My favorite peanut butter is the homemade peanut butter, but actually after discovering a very good brand of organic pure peanut butter about a year ago, I keep buying it. It just makes things easier…
- And there are so many other delicious things you can make with an open jar of peanut butter.
- From the most obvious things like a slice of bread smeared with peanut butter, topped with banana slices and drizzled with honey (best way of enjoying peanut butter) to making peanut butter noodles, chocolate peanut butter, cookies etc.
- And for a really decadent treat, how about a chocolate peanut butter pie?
- I normally use skinless boneless chicken breast, but the same amount of skinless boneless chicken thighs can be used instead.
- Cut the chicken breasts into thin strips and cook the strips in a non-stick pan or cast iron skillet until golden on all sides. This will take about 2-3 minutes per batch.
- It is important to cook the chicken in batches, 2-3 batches depending on the size of your pan.
- If cooking everything together the chicken will release too much juice and it will cook in its own juices rather than become golden.
- Once all the chicken is cooked, remove it from the pan.
- While the chicken cooks, chop the vegetables.
- Clean the mushrooms with kitchen paper to remove any dirt. Slice the mushrooms and set them aside.
- Slice the red bell pepper thinly and set aside separately.
- Peel and grate the garlic and the ginger and place them in the bowl with the pepper slices.
- Once the chicken is cooked and transferred to a plate, heat another tablespoon oil or coconut oil and fry the mushrooms for about 2-3 minutes.
- Add the pepper slices, ginger, garlic and cayenne pepper. Stir well and cook for another 3-4 minutes.
- In the meantime, whisk together the coconut milk and the peanut butter until smooth. Add to the pan together with the chicken, some salt and pepper.
- Cover and simmer for about 5 minutes until the chicken is cooked through and the sauce slightly thickened.
- If you prefer a thicker sauce, remove the lid after 3 minutes cooking time.
- If the sauce is too thick, you can thin it slightly with some regular milk.
MORE CHICKEN WITH SAUCE?
PIN IT FOR LATER!
- 500 g/ 1.1 lbs (about 4 smaller) chicken breasts
- 250 g/ 8.8 oz button mushrooms (See note 1)
- 1 large red bell pepper
- 2 tablespoons vegetable or coconut oil, divided
- 1 thumb size piece of ginger
- 2 garlic cloves
- 1 can coconut milk (400 g/ 14 oz)
- 3 tablespoons pure peanut butter
- 1 lime (+ more to serve)
- ¼ teaspoon cayenne pepper, more to taste
- small handful peanuts
- 1 tablespoon chopped parsley
- fine sea salt and ground black pepper
- Cut the chicken into strips. Set aside. Slice the mushrooms and set aside separately. Finely slice the red bell pepper and set aside separately. Grate the garlic and the ginger, add to the bowl with the pepper strips.
- Heat 1 tablespoon of the oil in a large skillet or non-stick pan. Fry the chicken strips in two batches until golden on all sides, this will take about 2-3 minutes per batch. Remove from the pan.
- Heat the second tablespoon oil and fry the mushrooms for about 2 minutes, stirring often. Add the red peppers, grated ginger, garlic, cayenne pepper and cook for another 3-4 minutes, stirring often, until the mushrooms are golden and the peppers softer.
- In the meantime, whisk together the coconut milk and the peanut butter in a bowl until smooth. Add to the pan together with the chicken, a little salt and pepper. Reduce the heat and simmer for about 5 minutes or until the vegetables are soft and the chicken cooked through.
- The sauce should have thickened slightly. If too thick, you can thin it slightly with regular milk. Adjust the taste with lime juice, salt and pepper.
- While the sauce cooks, heat a large pan over medium heat. Roast the peanuts, shaking the pan often until fragrant and golden. Transfer to a plate and let cool.
- Sprinkle the peanut butter chicken with peanuts and parsley and serve immediately with rice and some lime wedges on the side.
Cremini mushrooms are fine as well.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving:Calories: 628 Total Fat: 44g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 106mg Sodium: 733mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 48g