Spicy Peanut Butter Chicken — it's a dish that hits you right where it counts. Tender chicken bites are bathed in a rich and creamy peanut butter sauce, with just the right amount of dried chili heat to keep things interesting.
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I love that this dish is comforting and deeply satisfying, but also practical — it's made from ingredients I usually have sitting in my kitchen already, and I bet you have them, too.
This Peanut Butter Chicken with hot chili pepper brings together the best of Asian-inspired flavors in a simple, enticing way. It's packed with some of my favorite flavors— peanut butter, ginger, sesame, soy sauce, and spicy chile pepper. It's quick to make, with just a few simple ingredients and minimal prep time — I can make this recipe in under 15 minutes, making it perfect for busy weeknights.
Plus, it's versatile. I usually serve it with rice or noodles for a hearty meal, or with steamed or sautéd veggies like carrots and sweet red bell peppers when I want something a bit ligter.
Ingredients You Need
The ingredients you need to make this easy Peanut Butter Chicken recipe are delightfully basic:
- Chicken breast: Use boneless, skinless chicken breast, cut into bite-sized pieces. You can substitute boneless, skinless chicken thighs if you prefer.
- Salt and pepper: These ubiquitous spices are crucial for perfect seasoning. I recommend kosher salt and freshly ground black pepper.
- Cornstarch: Coating the chicken pieces in starch helps them develop a crisp exterior when they’re pan fried.
- Oil: For cooking the chicken. You can use any neutral-flavored oil with a high smoke point such as avocado oil, safflower oil, or peanut oil.
- Dried red chili: Adds spice and flavor to the dish. Chilies vary widely in spice level, so choose one that matches your personal preference.
- Smooth peanut butter: It’s the base of the rich, nutty sauce, so choose a high-quality brand with no added sugar or oil.
- Soy sauce: Soy sauce adds depth of flavor and a savory umami taste.
- Water: Helps to thin out the sauce to achieve the desired consistency.
- Sesame oil: Toasted sesame oil adds a nutty aroma and flavor.
- Minced fresh ginger: Adds a subtle heat and zingy flavor to the sauce.
How to Make It
The steps for making this dish are as simple as the ingredients. Here’s how to make it:
- Coat the chicken: In a medium bowl, toss the chicken pieces with seasonings and cornstarch to coat.
- Sear the chicken: Heat the oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook, turning occasionally, until they’re golden brown and cooked through.
- Add the chili: Once the chicken is cooked, add the dried red chili to the pan and stir to combine.
- Prepare the peanut sauce: Make the sauce sauce by whisking together the peanut butter, soy sauce, water, sesame oil, and minced ginger until smooth.
- Combine and simmer: Pour the peanut butter sauce into the skillet with the cooked chicken. Cook for an additional minute, stirring constantly, until the sauce is warmed through and coats the chicken evenly.
- Garnish and serve: Garnish the dish with chopped green onions for a pop of freshness, and serve hot with steamed rice or your favorite side dishes.
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Tips for Success
Here are some tips for maximizing your enjoyment of this dish.
- I often use boneless, skinless chicken breast for this recipe because it keeps it a bit on the lighter side, but you can also use boneless, skinless chicken thighs for a juicier option if you prefer.
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
- Freeze it in an airtight container for up to 3 months.
- Reheat it in the microwave until heated through.
What to Serve With It
Peanut Butter Chicken with Chili is a great weeknight main dish. Serve it with steamed white rice, brown rice, or coconut rice. Or toss it with either rice noodles or wheat noodles. Add a side of Japanese Cucumber Salad, Spicy Cucumber Salad, Dry Fried Green Beans, steamed broccoli, Air Fryer Broccolini, or other veggies to round out the meal.
Spicy Peanut Butter Chicken
Robin Donovan
Ingredients
For the chicken
- 1 ½ pounds boneless skinless chicken breast, cut into bite sized pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
- 1 tablespoon cooking oil
- ¼ cup dried red chili pepper
For the sauce
- ⅓ cup smooth peanut butter
- 2 tablespoons soy sauce
- ½ cup water
- 1 teaspoon sesame oil
- 1 teaspoon minced ginger
- Green onion thinly sliced, for garnish (optional)
Instructions
- In a medium bowl, toss together the chicken, salt, pepper and cornstarch to coat.
- Heat a nonstick skillet with oil. Sear the chicken for 5 to 6 minutes. Stir in the chili pepper.
- In a small bowl, stir together peanut butter, soy sauce, water, sesame oil, and ginger. Add to the skillet with the chicken. Cook, stirring, for about 1 minute until the sauce is heated through.
- Serve immediately, garnished with green onion, if desired
Notes
Add veggies like bell pepper, broccoli, or green beans for more color, texture, and nutrition, if you like.
You can substitute gluten-free tamari for the soy sauce if necessary.
Store leftovers in the refrigerator in an airtight container for up to 5 days.
Freeze it in an airtight container for up to 3 months.
Reheat it in the microwave until heated through.
Hello
This chx pb recipe sounds so good. I am wondering what you like to serve with it.
I like to serve something light like a cucumber salad and also steamed rice or even coconut rice.