Peanut Butter Chicken
Published Dec 03, 2025
Quick peanut butter chicken made in one skillet with a simple homemade peanut sauce with soy sauce, honey, garlic, ginger, and creamy peanut butter.
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Make peanut butter chicken at home!
I started making peanut butter chicken when I was trying to break out of meal loop and needed something quick with actual flavor. It’s basically chicken cooked in a skillet with a simple peanut sauce: peanut butter, soy sauce, honey, garlic, ginger, and a little sriracha for heat. Nothing unique, just ingredients I always have. Peanut butter chicken has become one of those meals everyone goes quiet for because they’re too busy eating.
Happy Cooking!
– Yumna
Peanut Butter Chicken Ingredients
- Chicken breasts: I recommend buying boneless, skinless chicken breasts. Chicken thighs work, too.
- Peanut butter: I use creamy, natural peanut butter without added sugar or oils. I don’t recommend using crunchy peanut butter, because you want the sauce to be smooth. You can substitute cashew butter or almond butter, but the flavor will be milder and less traditional.
- Soy sauce: Buy low-sodium soy sauce if you can. Tamari also works.
- Honey: You can substitute with agave or pure maple syrup.
- Rice vinegar: If you don’t have it, you can use apple cider vinegar or white wine vinegar.
- Sriracha: You can also use sambal oelek, harissa paste, or a mixture of ketchup and hot sauce.
- Garlic: Here’s a quick tutorial on how to mince garlic.
- Fresh ginger: Read my tips on how to grate ginger. Fresh is best, but if you only have powdered, use a ¼ teaspoon of powdered ginger for every 1 teaspoon of fresh ginger.
- Cornstarch: Swap for arrowroot powder, potato starch, or all-purpose flour if needed.
- Avocado oil: Or any neutral oil you have.
- Water: For the peanut butter chicken sauce.
- Spices and seasonings: Just salt!
How to Make Peanut Butter Chicken
Peanut Butter Chicken Recipe
Peanut butter chicken cooked in a skillet with soy sauce, honey, garlic, and ginger for a rich, savory sauce. Ready in about 20 minutes and great over rice.
Ingredients
- 1 ½ pound boneless skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 tablespoon avocado oil
- ½ cup water
- ⅓ cup creamy natural peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon sriracha
- White rice for serving
- Sliced green onions for serving
Instructions
- In a medium bowl, toss the chicken with the cornstarch and salt until evenly coated.
- Heat a large nonstick skillet over medium-high heat and add the oil. Spread the chicken pieces in a single layer and cook for 6–8 minutes, turning once, until lightly browned and just cooked through.
- While the chicken browns, whisk together water, peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and sriracha in a measuring cup.
- Reduce heat to medium. Pour the peanut sauce into the skillet and stir to coat the chicken. Simmer 2–3 minutes, stirring, until the sauce is glossy and clings to the pieces.
- Serve hot over rice, spooning extra sauce on top, and garnish with green onions.
Equipment
Notes
- My Top Tip: Cut the chicken into even pieces. Aim for bite-sized 1-inch cubes. This helps them cook at the same rate.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven, air fryer, or microwave until warmed through.
- Freezing: Arrange the cooled chicken in a single layer on a parchment-lined baking sheet. Place the baking sheet in the freezer until the chicken is frozen solid, then transfer it to a freezer-safe bag or airtight container for up to 3 months. Thaw in the fridge overnight, then reheat in the oven, air fryer, or microwave until warmed through.
Nutrition
Serving: 1cup, Calories: 405kcal, Carbohydrates: 17g, Protein: 43g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 1183mg, Potassium: 822mg, Fiber: 1g, Sugar: 11g, Vitamin A: 53IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Make it creamy. Stir some coconut milk into the peanut butter sauce for a creamier, Thai-inspired dish.
- Go vegetarian. Use cubed tofu instead of cubed chicken for a veggie-friendly dinner.
- Serve with peanuts. Sprinkle chopped roasted peanuts on top for even more nutty flavor.
Recipe Tips
- Cut the chicken into even pieces. Aim for bite-sized 1-inch cubes. This helps them cook at the same rate.
- Don’t overcrowd the pan. Cook the chicken in a single layer to get a good sear. Overcrowding the pan will lower the temperature and make the chicken steam instead of brown. Work in batches if necessary.
- Reduce the heat before you add the sauce. High heat can make the oils in the peanut butter separate, which can make your sauce greasy.
Serving Ideas
- Rice: White Rice, Brown Rice, Basmati Rice
- Vegetables: Sautéed Broccoli, Air Fryer Brussels Sprouts, Pickled Red Onions
- Salad: Smashed Cucumber Salad, Asian Noodle Salad, Quinoa Edamame Salad
FAQs
How do I know when the chicken is done cooking?
Always check the internal temperature. Insert a meat thermometer into a piece of chicken and make sure it reads at least 165ºF.
Why did my chicken come out tough?
You likely overcooked the chicken, which dries it out and causes it to become chewy. Make sure you pay close attention to the cooking times.
