Saucy Peanut Butter Chicken
This post may contain affiliate links. Please read our disclosure policy.
Peanut butter chicken might sound a little unusual, but it’s surprisingly delicious and a dinner the whole family will love. The rich, creamy peanut sauce is full of flavor, and the recipe comes together easily with pantry-staple ingredients, making it perfect for a quick and satisfying weeknight meal.
This peanut butter chicken is in the running for my favorite new recipe this year. It’s inspired by one I’ve been making for years, but somehow this version is even better—richer, cozier, and more satisfying.
Tender chunks of chicken (I love using thighs for maximum flavor, though breasts work too) simmer in a deep, luscious peanut sauce that’s incredibly easy to make and packed with bold peanut flavor. It’s lightly sweetened with just a tablespoon of honey, so it’s refined sugar-free, and the leftovers are genuinely fantastic—one of those meals that somehow tastes even better the next day.
What to serve with peanut sauce chicken
This saucy chicken recipe is ideal with steamed rice or cauliflower rice. You could also opt for some rice noodles.. In the pictures, you see basic steamed broccoli and red peppers.
Here are a few of my favorite veggie sides:
How to store peanut butter chicken thighs
Storing chicken in peanut sauce is easy – let it cool to room temperature, then transfer it to an airtight container. Pop it in the fridge for 3-4 days, then gently reheat it on the stove when it’s time to enjoy it. If the sauce has thickened, add a splash of water to thin it. You can also pop it in the freezer for up to three months, then thaw it in the fridge overnight before digging in.
Peanut butter chicken recipe video
Saucy Peanut Butter Chicken
Ingredients
- 8 boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- ½ medium onion (finely minced)
- 3 cloves garlic (finely minced)
- 1 tablespoon minced ginger
- Sea salt (to taste)
- Minced cilantro (to serve)
Peanut Butter Sauce
- ½ cup natural peanut butter
- 15 ounce can crushed tomato
- 1 cup chicken stock
- 1 tablespoon honey
- 1 teaspoon EACH: ground cumin and coriander
- A pinch of pepper flakes
Instructions
- Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the soy sauce and mix. Let the chicken marinate while you chop the onion and make the sauce.8 boneless, skinless chicken thighs, 2 tablespoons soy sauce
- In a medium-sized mixing bowl, whisk together all of the peanut butter sauce ingredients.½ cup natural peanut butter, 15 ounce can crushed tomato, 1 cup chicken stock, 1 tablespoon honey, 1 teaspoon EACH: ground cumin and coriander, A pinch of pepper flakes
- Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken and soy sauce into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer. Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.1 tablespoon cooking oil
- Add the onion to the pan and let it cook for 3 minutes, or until it is transparent. Add the garlic and ginger and cook for 1 more minute.½ medium onion, 3 cloves garlic , 1 tablespoon minced ginger
- Pour the peanut butter sauce into the pan and let it cook until it begins to thicken a little, about 3 minutes. Season to taste with salt and serve with a little minced cilantro.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was fantastic. It’s like a Thai dish.
Can’t wait to find other recipes on your site.
What would be a good substitute for cilantro?
If you’re not a fan of cilantro, you can simply omit it. 🙂
Thai basil
Made this for the first time tonight. After a long day at work I didn’t feel like spending too much time cooking. I came across this recipe by accident and decided to give it a try. I’m so glad I did. It was not only quick and easy but delicious! My husband and son absolutely loved it. My son says it’s a keeper!
I hate when I find a recipe years after it was published! … I airways feel foolish asking questions that late … kinda like trying to talk about the movie “Heat” with people over a decade later than it’s release …
here goes my question
if I wanted to use chicken wing portions, how many would I use? … and do I leave the skin on or skin them?
Not foolish at all! We haven’t tested it with wings so not sure about the quantity. But I would bake them until crispy and then toss them in the sauce. Or you can skip the guess work and use out peanut butter wings recipe!
I had a taste for a peanut butter sauce with my chicken, then came across this recipe. Had all the ingredients and went for it. Needless to say it was a hit with me. I enjoyed so much that I had seconds (rare for me.)
I’m out of honey and have no diced tomatos what can I sub? Or should I omit?
Maple syrup, brown sugar, or even white sugar will work for the sweetness. You could crush whole canned tomatoes or use crushed tomatoes instead.
How much chicken total should this be? I used 1.5 pounds and there seemed to be too much sauce but the recipe says it serves 4. Thanks!
While chicken thighs vary in size, you’ll generally get 4 to a pound. So for this recipe you’d want 2 pounds.
A very quick and VERY tasty base recipe that can easily transform into a whole new dish with just a few ingredient variations …
For those who do not like a tomato base, try using canned Coconut Milk (NOT Coconut Cream) and garnish with chopped cilantro or chives. OR Variation 2: Try an Almond or Cashew Butter, Coconut Milk and a bit of crushed red pepper variation of the base recipe, garnish with (same flavor) chopped/sliced nuts, chopped cilantro or chives…also very good.
Quite delicious! Going to be a quick and tasty “go to” in the future. Nice n easy, thank you.
Really good! I had chicken breasts on hand, so I used those, and added a little butter at the end. For my taste, it also benefitted from a bit of Sriracha. This will is so easy and tasty. It’s going into heavy rotation.
Hey Kristen, what are some other options options for thickening up the sauce?? My toddler and boyfriend are very pick eaters and they won’t eat tomatoes?? Also, can you make this in a wok pan??
I suggest trying this recipe instead: https://www.theendlessmeal.com/saucy-peanut-chicken/ 🙂
Loved it. I used left over bbq chicken, jar minced garlic & ginger, chicken stock powder, can Italian diced tomatoes & frozen coriander roots & stems, plus extra pepper flakes served with brown rice as those were the ingredients to hand.
Definitely will make again.
This was amazing! I’m full and I still want more! Thank you so much for the recipe! I added some sauted carrots, eggplant and peppers seasoned with salt and coriander and sprinkled some sesame seeds. It was deliciously delicious!!
I just threw everything into a crockpot. What a fantastic recipe. Will make often! Thanks!!
So awesome to know that it works in a crockpot!
This recipe is delicious. Will definitely prepare it again. My family loved it and they are requesting it on a regular bases. Reminds us of a sweet mole.
I cannot eat tomatoes in any form. I substitute chicken broth for tomato a lot. Would you suggest using a full can of broth or just a half a can?
The tomato both adds flavor and thickness. If you’re making that sub, I would add just enough so that the sauce isn’t thick. Add a little, then add some more if needed.