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.
It’s a comforting and deeply satisfying dish, but also practical—made from ingredients you probably have sitting in your kitchen already. This Peanut Butter Chicken with hot chili pepper brings together the best of Asian-inspired flavors in a simple, enticing way, hitting all the right notes with familiar flavors, rich nuttiness, and a hit of spice.
Why You’ll Love This Dish
Peanut Butter Chicken with Chili offers a unique blend of flavors and textures that will delight your palate. Here’s why you’ll want to add this recipe to your rotation:
- Creamy peanut butter Sauce: The rich and creamy peanut butter sauce gives the dish enticing depth and richness.
- Spicy kick: Dried red chili adds a spicy kick to the dish, balancing the creaminess of the peanut butter sauce with a touch of heat.
- Quick and easy: With just a few simple ingredients and minimal prep time, this recipe comes together in under 15 minutes, making it perfect for busy weeknights.
- Versatile: Serve it with rice or noodles for a hearty meal, or pair it with your favorite vegetables, like carrots or sweet red peppers, for a lighter option.
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.
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 Dry Fried Green Beans, steamed broccoli, Air Fryer Broccolini, or other veggies to round out the meal.
Spicy Peanut Butter Chicken
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
- â…“ 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.
