Peanut butter chicken is one of those weeknight dinners that sounds fancy but comes together in under an hour with ingredients you probably already have. Crispy pan-fried chicken smothered in a savory-sweet peanut sauce with stir-fried vegetables is exactly the kind of meal that makes you forget takeout is even an option. I made this on a Wednesday night when my kids were lobbying hard for Thai food, and it completely solved the problem.
The sauce is the real star here. Creamy peanut butter, soy sauce, honey, garlic, and a little hot sauce come together into something rich, sticky, and deeply satisfying. The cornstarch coating on the chicken gives you that golden, slightly crispy exterior that holds up when tossed in the sauce rather than going soft.
If you love bold Asian-inspired flavors, this Thai peanut chicken is another recipe worth having ready for the nights when you want something similar but lighter.
You are in for a treat!
Table of Contents
Ingredients for Peanut Butter Chicken
This peanut butter chicken comes together with a straightforward ingredient list. I always use creamy peanut butter for the sauce since it blends smoothly, though crunchy works fine too if that is what you have on hand.
For the Sauce:
- 1/2 cup creamy peanut butter – My preference is a natural-style peanut butter with no added sugar since the honey already provides all the sweetness the sauce needs
- 3/4 cup chicken broth
- 3 tablespoons low sodium soy sauce
- 3 tablespoons honey
- 3 cloves garlic (minced)
- 2 teaspoons hot sauce – I recommend Frank’s Red Hot Buffalo Sauce for the best flavor balance here
For the Vegetables:
- 2 tablespoons peanut oil (for stir-frying)
- 2 1/2 cups broccoli florets
- 3/4 cup baby carrots (julienned)
- 1 red bell pepper (sliced)
For the Chicken:
- 1 1/2 lbs boneless chicken breast or thighs (cut into 2-inch pieces) – In my experience, thighs stay noticeably juicier than breasts after pan-frying and hold up better when tossed in the warm sauce
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 cup cornstarch – Pro tip: this does double duty, creating the crispy crust on the chicken and naturally thickening the sauce as it heats
- 1/3 cup peanut oil (for frying)
For Serving:
- 3 cups cooked white rice
- Sliced green onions and chopped peanuts to garnish
Step-by-Step Instructions
I recommend making the sauce first and having it whisked and ready before you start on the chicken. Once the frying begins, things move quickly and having everything prepped ahead makes the final steps much easier to manage without stress.
Step 1: Whisk together the peanut butter, chicken broth, soy sauce, honey, minced garlic, and hot sauce in a medium bowl until completely smooth. Set aside.
Step 2: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the broccoli and julienned carrots. Cook, stirring frequently, for 3 to 6 minutes until the broccoli turns bright green and is just starting to become tender at the edges. Add the sliced red bell pepper and cook for 1 to 2 more minutes. Remove the vegetables from the skillet and set aside on a plate.
Step 3: Cut the chicken into 2-inch pieces and pat every piece completely dry with paper towels. Dry chicken is the key to a crispy crust. If the surface is wet, the coating steams instead of crisping. Season with white pepper, salt, and paprika, tossing to coat. Add the cornstarch and toss again until each piece is evenly coated on all sides.
Step 4: Heat the 1/3 cup of peanut oil in the same skillet over medium-high heat. Fry the chicken in batches, leaving space between each piece. Do not crowd the pan or the temperature drops and the chicken steams rather than fries. Flip once the bottom is light golden brown and crisp, about 3 to 4 minutes per side. Set each cooked batch aside on a clean plate.
Step 5: Carefully wipe the excess oil from the skillet with a folded paper towel held with tongs. Return all the cooked chicken to the pan. Give the peanut sauce a quick whisk to recombine, then pour it over the chicken. Toss to coat everything evenly. Reduce heat to medium and let the sauce heat through for 1 to 2 minutes. The cornstarch from the chicken coating will naturally thicken the sauce as it warms. If the sauce gets too thick before everything is hot, add a tablespoon of water at a time and stir until it loosens to your liking.
Step 6: Add the stir-fried vegetables back into the skillet and toss gently to combine, or plate them on the side for a cleaner presentation. Garnish with sliced green onions and chopped peanuts. Serve hot over white rice or noodles.
Best Side Dishes to Serve with Peanut Butter Chicken
Peanut butter chicken is bold, rich, and saucy, so the best sides add a neutral base, fresh crunch, or a contrasting texture that lets the peanut sauce stay the focus of the plate.
White Rice: Fluffy steamed white rice is the most natural base for this dish. It soaks up every drop of the savory-sweet peanut sauce without competing with the flavors. For the best results, try the rice method in the recipe notes using bouillon cubes for extra depth.
Thai Peanut Chicken Noodle Bowls: If you want to go noodle-based instead of rice, these Thai peanut chicken noodle bowls use a related peanut sauce profile and make a great companion recipe to serve on a different night using the same pantry ingredients.
Japanese BBQ Chicken Fried Rice: Swap plain rice for a bowl of Japanese BBQ chicken fried rice served alongside or underneath the peanut butter chicken for a more substantial, flavor-layered dinner that feels like a real restaurant experience at home.
Broccoli and Mushroom Stir Fry: For extra vegetables on the side, a quick broccoli and mushroom stir fry adds earthy depth and a different texture from the carrots and bell pepper already in the dish without repeating the same ingredients.
Skinny Sesame Chicken and Broccoli: If someone at the table is not a peanut fan, this skinny sesame chicken and broccoli is a lighter, sesame-forward alternative that pairs well as a second main on a bigger family dinner night.
Honey Garlic Chicken Stir Fry: For readers who want to explore more saucy stir-fry chicken dinners in the same weeknight flavor category, this honey garlic chicken stir fry is a fast, family-friendly option that complements the Asian-inspired theme of this whole dinner spread.
Storing and Reheating Peanut Butter Chicken
Store leftover peanut butter chicken in an airtight container in the refrigerator for up to 3 days. I recommend storing the chicken and rice in separate containers to keep the rice from absorbing all the sauce overnight and turning mushy. For longer storage, freeze the chicken and sauce together for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, microwave from thawed in 60-second intervals, stirring between each round, until heated through. You can also place it in a covered casserole dish and bake at 350 degrees F for about 15 minutes. Add a small splash of water or chicken broth before reheating to prevent the sauce from seizing up as it warms.
Pro tip: leftover peanut butter chicken pulled off the bone or shredded is excellent the next day over noodles instead of rice for a completely different feel without any additional cooking.
FAQs
Can I use a different nut butter instead of peanut butter?
Yes. Almond butter or cashew butter both work and give the sauce a slightly different but still satisfying flavor. Use the same quantity and the sauce comes together the same way.
Can I make peanut butter chicken less spicy?
Yes. Reduce the hot sauce to 1 teaspoon or leave it out entirely. The sauce is still well-balanced and full of flavor without it, making it a solid option for kids or anyone who prefers mild heat.
What is the best way to get the chicken extra crispy?
Pat every piece completely dry before seasoning, make sure the oil is fully hot before adding the first batch, and cook in smaller batches with space between each piece. Crowding the pan is the most common reason the coating comes out soft instead of crispy.
Conclusion
This peanut butter chicken is one of those weeknight dinners that delivers way more than the effort it asks for. The sauce takes a couple of minutes to whisk together, and the rest is simple stovetop cooking. Give it a try tonight and make it your own with whatever vegetables you have on hand. Enjoy every bite!
Peanut Butter Chicken
Ingredients
Equipment
Method
- Whisk together the peanut butter, chicken broth, soy sauce, honey, minced garlic, and hot sauce in a medium bowl until smooth. Set aside.
- Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the broccoli and julienned carrots. Cook, stirring frequently, for 3 to 6 minutes until the broccoli turns bright green and is just beginning to turn tender. Add the sliced red bell pepper and cook for 1 to 2 more minutes. Remove vegetables and set aside.
- Cut the chicken into 2-inch pieces and pat completely dry with paper towels. Season with white pepper, salt, and paprika. Add the cornstarch and toss until each piece is evenly coated.
- Heat 1/3 cup peanut oil in the same skillet over medium-high heat. Fry the chicken in batches, leaving space between each piece. Flip once the bottom is light golden brown and crisp, about 3 to 4 minutes per side. Do not crowd the pan. Set cooked batches aside.
- Wipe excess oil from the skillet with a paper towel held with tongs. Return all the cooked chicken to the pan. Whisk the peanut sauce to recombine, then pour it over the chicken. Toss to coat. Reduce heat to medium and let the sauce heat through and thicken naturally, about 1 to 2 minutes. Add a splash of water if the sauce gets too thick.
- Add the stir-fried vegetables back to the skillet or plate on the side. Garnish with sliced green onions and chopped peanuts. Serve hot over white rice or noodles.
