Saucy Peanut Chicken with Broccoli and Peppers
Want a simple, healthy, and guaranteed to please dinner recipe? This delicious Saucy Peanut Chicken is it. Healthy chicken breasts and veggies are cooked in an easy to make and super flavorful peanut sauce. Serve it over steamed rice or low carb cauliflower rice (my fav!) for a quick weeknight dinner!
Saucy peanut chicken! with red peppers and broccoli! and bucketloads of sauce!
This is a back pocket recipe that is a cinch to whip up and loved by all. Cause hello, it's a Thai flavored peanut sauce. Who doesn't love that?
It's also crazy fast and easy to make and full of good for you ingredients. This saucy peanut chicken recipe is winning all around!
Making this Saucy Peanut Chicken
→ Chop the chicken into chunks then cook it until it starts to brown.
→ Make a simple (but crazy delicious!) peanut sauce by whisking together a few tasty, Thai-inspired ingredients while the chicken is browning.
→ Take the chicken out of the pan and pop the broccoli and peppers in and give them a quick stir-fry.
→ Pop the chicken back into the pan then pour in the sauce and let it simmer for a couple of minutes.
DONE!
See how easy that was? If you want to serve this with rice, pop that on first.
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More easy chicken recipes
- Peanut Butter Chicken
- Juicy Baked Chicken Thighs
- Easy Chicken Bites
- Creamy Pesto Chicken (dairy-free!)
- Honey Garlic Chicken
Saucy Peanut Chicken
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 4 chicken breasts, cubed
- 2 tablespoons soy sauce
- 2 tablespoons coconut oil
- 2 bell peppers, cut into strips
- 1 head broccoli, cut into florets
- Chopped peanuts and sesame seeds, to serve
Thai Peanut Sauce
- ½ cup all-natural peanut butter
- ¼ cup low-sodium soy sauce, gluten-free, if needed
- ¼ cup fresh lime juice, from 1 ½ limes
- 2 tablespoons red curry paste
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, very finely minced
- 1 inch piece of ginger, very finely minced
- ¾ cup water
Instructions
- Toss the cubed chicken breasts with the soy sauce. Melt the coconut oil in a large skillet over medium-high heat. Add the chicken and let it brown, about 10 minutes. Remove the chicken from the skillet.4 chicken breasts, 2 tablespoons soy sauce, 2 tablespoons coconut oil
- While the chicken is browning, whisk all the Thai Peanut Sauce ingredients together in a medium-sized bowl.½ cup all-natural peanut butter, ¼ cup low-sodium soy sauce, ¼ cup fresh lime juice, 2 tablespoons red curry paste, 2 tablespoons rice wine vinegar, 2 cloves garlic, 1 inch piece of ginger, ¾ cup water
- Add the bell peppers and broccoli to the skillet. Let them cook until they begin to soften, about 4 minutes. Add the chicken back into the pan and pour the peanut sauce over the top. Bring the sauce to a boil so that it thickens slightly and coats the chicken and veggies.2 bell peppers, 1 head broccoli
- Serve the chicken with some crushed peanut and sesame seeds over top and dig in!
Notes
Pair with steamed basmati rice or cauliflower rice
I love peanut chicken especially when you added honey and soy sauce and wine vinegar. Lots of flavors so good. You could have noodles or macaroni.
Great flavor! Added a couple of Tablespoons of Honey for a little sweet! Terrific!
Absolutely LOVE this recipe. Had a craving for something different after being stuck in a rut for meals and am so pleased we tried this recipe! We’ve been making it for months now. We don’t always have all the proper ingredients on hand, so have learned to substitute (e.g. lemon juice for lime, prepackaged Japanese curry instead of curry paste, etc) and it still turns out super tasty every time! We always add extra veggies and top with green onions, sesame seeds, and crushed cashews. Delicious!
I’m so happy to hear that you’ve been loving this recipe, Danaya! ANd adding crushed cashews on top sounds amazing!
I felt like this recipe needed a little more peanut butter, and a little less acid. Lime juice, rice vinegar and soy sauce are all tangy. Next time I make it, and I will because it was very good, I will cut the lime juice, soy sauce and vinegar in half, increase the peanut butter a smidge and add a few hot pepper flakes. I also didn’t use all the sauce because I saw one of the other posters’ picture and it looked way too soupy. Maybe a little cornstarch to make it more a gravy.
Thank you for sharing your feedback. 🙂
Awesome recipe, did halve the lime as others suggested. Added in white parts of scallions to veg and green to garnish. Served over noodles with plenty of sauce! Delicious.
Thanks, Lauren!
Thanks so much for this recipe, Kristen! I’ve made it twice in the past two weeks. 🙂 It was perfect timing to find this, as I was cooking a meal for a new mom who is gluten- and dairy-free! I love citrus, so I didn’t mind the strong flavor from the lime juice the first time I made it, but I do think cutting it down from 2 oz to 1 oz is what I’ll do going forward (about the juice of 1 lime). Again – thanks so much for sharing! My kids and husband love it as well.
That’s so wonderful to hear! Hooray!!
It was really good but I found it needed a sweet note so I added just a drizzle of honey. Also the rice and chicken absorbed all the sauce so you were left with just kind of the pasty peanut butter on the vegetables at the end. Do you know a trick to make it stay saucy? I thought of adding a slurry of corn starch next time (although not too much, I don’t like sauces that are too gelatinous with thickeners that much either. The heat was spot on though, a really nice kick that wasn’t too much!
Peanut butter thickens as it cooks. If I need to thin a peanut-based sauce I simply add some water or broth. 🙂
This is WAY too acidic/limey. Would be a much better recipe with 2 tbsp lime juice instead of 1/4 cup. Also a bit of honey or brown sugar would help the flavors intermingle.
I try to cook sugar free as often as possible. But yes, a little sugar would be great. 🙂
When I make it I’m getting sort of a harsh acid fast to it. I believe I follows the recipe exactly as is do you have any suggestions?
If you find it too acidic, I would recommend reducing or eliminating the vinegar next time. 🙂
Looks delicious! One of my kids has a peanut allergy…would almond butter been a good sub for the peanut butter?
I’ve made it with almond butter and it turns out great! My preference is roasted almond butter, but raw works too. 🙂
Looks great, I wanna try!
Is mirin and rice wine vinegar the same? If not, can I use mirin as substitute?
Also, just to make sure I understand the amounts… 4 chicken breasts are entire breasts of 4 chicken? E.g. around 3 kilos
No, they’re not the same! Mirin is a sweet Japanese wine that you can buy in most supermarkets. It’s not drinking wine. Rice vinegar is a mild flavored vinegar made from rice.
And 4 boneless, skinless chicken breasts – from 2 chickens. 🙂
How will it do as left over.?
I’ve enjoyed this the next day as leftovers for lunch!
I made this for the second time last night as my kids requested it again. I have a feeling they’ll be asking for it again!
That’s so great to hear!!
This looks so good!! My husband and I aren’t big fans of red peppers. What would you suggest subbing for them? Would peapods work? Thanks!
Pea pods would work great!
Do you think some fresh cilantro would compliment this dish? It looks delish and I’m going to make it asap!!
Absolutely it would!
Hi Kristen! I’m having a difficult time trying to find rice wine vinegar. Do I need to combine rice wine and rice vinegar?
Rice vinegar on its own will work great! 🙂
I adore Thai peanut sauce so I’m loving this meal Kristen! What a beautiful skillet meal!
Thank you so much! I’m all about peanut sauce, too!!
This is so perfect for when you want to have a hearty meal for dinner!
Never knew peanuts would go so well with chicken and rice!
Thank you for this mouthwatering recipe, love from Nepal xoxo
Nepal was one of my favorite countries to visit! I hiked the Annapurna Circuit back in 2001 and LOVED it. You have such a beautiful country!
Here I am admiring your dish and you admire my country. Thank you! Please visit here again, Kristen!
❤️❤️❤️