Description
This Peanut Butter Chicken recipe features crispy chicken, colorful vegetables, and a rich, savory peanut sauce. Perfect served over rice or noodles for an easy takeout-style dinner at home.
Ingredients
- 1/2 cup creamy peanut butter
- 3/4 cup chicken broth
- 3 tbsp low-sodium soy sauce
- 3 tbsp honey
- 3 cloves garlic, minced
- 2 tsp hot sauce
- 2 tbsp peanut oil
- 2 1/2 cups broccoli florets
- 3/4 cup baby carrots, julienned
- 1 red bell pepper, sliced
- 1 1/2 lbs chicken breast or thighs, cut into pieces
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 cup cornstarch
- 1/3 cup peanut oil
- 3 cups cooked rice, for serving
- Green onions, for garnish
- Chopped peanuts, for garnish
Instructions
- Whisk together peanut butter, chicken broth, soy sauce, honey, garlic, and hot sauce in a bowl. Set aside.
- Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Sauté broccoli and carrots for 3–4 minutes.
- Add bell pepper and cook for 1–2 minutes more. Remove vegetables and set aside.
- Pat chicken dry and season with white pepper, salt, and paprika.
- Toss chicken with cornstarch until evenly coated.
- Heat 1/3 cup peanut oil in a large skillet. Fry chicken in batches until golden and crispy, about 3–4 minutes per side.
- Remove excess oil from the skillet.
- Return chicken to the skillet and pour in the prepared peanut sauce.
- Cook over medium heat until the sauce thickens. Add a splash of water if needed.
- Return vegetables to the skillet and toss everything together.
- Serve over cooked rice and garnish with green onions and chopped peanuts.
Notes
- Add bean sprouts, water chestnuts, kale, or celery for extra texture.
- The sauce will continue to thicken as it cooks; add water to thin if needed.
- For extra heat, add red pepper flakes or additional hot sauce.
- Nutrition information does not include rice or noodles served alongside.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired