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Peanut butter chicken recipe.
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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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Entree
Cuisine: Asian
Servings: 4 servings
Author: Yumna Jawad

Equipment

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
US Customary - Metric

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.

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

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