Peanut Butter Chicken

5 from 1 vote

This Thai- inspired dish combines tender chicken with a silky peanut sauce made from pantry staples — think coconut milk, garlic, soy, lime juice, and a hit of sriracha for just the right amount of kick. 

Prep Time10

Cook Time25

Total Time35

Course: Main

Cuisine: Asian

Keyword: Peanut Butter Chicken

Servings:

Calories: 978kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the peanut sauce:

¾ cup (190g) smooth peanut butter (unsweetened) * see notes
¾ cup (180ml) full fat coconut milk , plus more to garnish
2 tbsp soy sauce or tamari
1 tbsp fish sauce
2 tbsp tomato paste
1-2 tsp sriracha (adjust to taste)
1 ½ tbsp maple syrup (or honey)
2 tbsp fresh lime juice (adjust to taste)

For the chicken:

1 ½ lbs (680g) chicken thighs , bone-in or boneless
½ tsp salt
1-2 tbsp sesame oil (or use vegetable / sunflower)
1 onion , finely diced
2 cloves garlic , minced
½ tbsp fresh ginger , grated
1 chili , seeded and finely diced
2 red bell peppers , diced
½ cup (125ml) hot water or chicken stock , to loosen the sauce as needed
2 cups (300g) edamame beans , cook from frozen
salt and pepper

To serve

2 tbsp roasted peanuts , roughly chopped
2 tbsp cilantro (coriander)
2 scallions (spring onions) , sliced
2 tbsp coconut milk , to drizzle (optional)
extra lime wedges

Instructions

Peanut Butter Chicken

Make the peanut sauce: In a medium bowl, whisk together all the sauce ingredients until smooth. Add some hot water if you need to loosen the sauce.
¾ cup (190g) smooth peanut butter, ¾ cup (180ml) full fat coconut milk , 2 tbsp soy sauce , 1 tbsp fish sauce, 2 tbsp tomato paste, 1-2 tsp sriracha, 1 ½ tbsp maple syrup, 2 tbsp fresh lime juice
Heat the oil in a large skillet over medium-high heat. Season the chicken lightly with salt. Add to the pan and sear for 2-3 minutes per side until well browned. Set aside.
1 ½ lbs (680g) chicken thighs, 1-2 tbsp sesame oil, ½ tsp salt
Lower the heat to medium-low. Add the onion and cook, stirring, for 5-7 minutes or until softened.
1 onion
Stir in the garlic, ginger, chili and diced bell pepper and cook for 2 minutes.
2 cloves garlic, ½ tbsp fresh ginger, 1 chili, 2 red bell peppers
Pour in the peanut sauce and stir to coat the chicken. Simmer for 8-10 minutes adding a little hot water as needed if the sauce is too thick.
½ cup (125ml) hot water or chicken stock
Stir in the edamame beans and half the cilantro and cook for 2-3 minutes, stirring.
2 cups (300g) edamame beans, 2 tbsp cilantro
Taste the sauce and adjust the seasoning as needed. Garnish with the chopped peanuts, scallions and cilantro and serve with rice and extra lime wedges.
salt and pepper, 2 tbsp roasted peanuts, 2 tbsp coconut milk, extra lime wedges, 2 scallions (spring onions)

Slow Cooker Instructions

First, make the peanut sauce. Add all the ingredients apart from the edamame beans to your slow cooker. Top with the sauce and stir briefly.
Cook on LOW for 4–5 hours or HIGH for 2–3 hours or until the chicken is cooked through and tender. Add hot water, as needed if the sauce is too thick.
Stir in the edamame beans just before the end of cooking and cook on HIGH until they are tender.
Taste the sauce and adjust the seasoning as needed. Garnish with the chopped peanuts and cilantro and serve with jasmine rice.

Video

Notes

Using Peanut Butter Powder

Want to lighten things up or just love PB powder? You can swap peanut butter for peanut butter powder in this recipe. It’s a great option if you're cutting back on fat or want a shelf-stable pantry swap.

Use about 3/4 cup (70g) peanut butter powder and mix it with 1/3 cup (80ml) hot water until it forms a smooth paste. Then use it just as you would regular peanut butter in the sauce.

Nutrition