Spicy Peanut Butter Chicken

Sautéed spicy chicken dish with spring onions and dried chillies in a black skillet.

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Juicy and tender chicken bites in a spicy creamy peanut butter sauce. A quick and easy weeknight dinner ready in less than 15 minutes.

Course Chicken Recipes, Main Course

Cuisine Asian

Keyword peanut butter chicken

Prep Time 5

Cook Time 10

Servings servings

Calories 463kcal

Author 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

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.
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.

Nutrition