Peanut Butter Chicken
Peanut Butter Chicken is quick and easy to prepare and makes a delicious homemade dish that tastes like takeout. Serve with rice or noodles and some stir fry veggies for the perfect pairing.
Servings: 4 1½ cup servings
Calories: 817kcal
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs cut into 2-inch pieces
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground ginger
- ½ teaspoon fresh cracked black pepper
- ⅓ cup cornstarch
- 4 tablespoons vegetable oil
Peanut Butter Sauce
- 1¼ cups chicken broth
- 1 cup creamy peanut butter your favorite brand
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar tightly packed
- 2 tablespoons hoisin sauce
- 1 tablespoon minced garlic
- 3 teaspoons sriracha sauce
- 1 teaspoon pure sesame oil
- 2½-3 tablespoons chopped unsalted dry roasted peanuts optional garnish
- 1 tablespoon sliced green onions optional garnish
Instructions
- Pat the cut chicken pieces dry with paper towels.
- Add the cut pieces of chicken to a large mixing bowl.
- Sprinkle the onion powder, kosher salt, paprika, ground ginger, and black pepper over the chicken. Toss to coat completely.
- Sprinkle the cornstarch over the coated chicken and toss to coat.
- Add 2 tablespoons of the vegetable oil to a 10 to 12-inch skillet over medium-high heat.
- Once the oil is heated, add ½ of the coated chicken to the oil. Cook for 4 minutes on each side. Remove the chicken from the pan and place it on new paper towels to drain. Repeat for the remaining chicken.
- Reduce the heat to medium-low. Add the chicken broth to the skillet and whisk to remove the crispy bits.
- Whisk in the peanut butter, soy sauce, brown sugar, hoisin, garlic, sriracha, and sesame oil until smooth. Remove from the heat.
- Add the cooked chicken to the sauce and use tongs to coat. Garnish with the sliced green onion and chopped peanuts. Serve immediately over cooked rice.
Notes
Servings: 4 - 1½ cup servings
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- To Freeze: Place the cooked and cooled chicken in a freezer-safe container and store it in the freezer for up to 3 months. Thaw in the fridge before reheating.
- To Reheat: Heat in the microwave or skillet until heated through.
- Coating the chicken in cornstarch gives it a more tender texture and helps the sauce stick to it. Use almond flour for a low carb option.
- You can add 2 teaspoons of lime juice and chopped cilantro to the peanut sauce.
Nutrition
Calories: 817kcal | Carbohydrates: 41g | Protein: 62g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 217mg | Sodium: 2148mg | Potassium: 1098mg | Fiber: 5g | Sugar: 19g | Vitamin A: 324IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 4mg