peanut butter chicken

Instant Pot Peanut Chicken that can also be made on the Stove Top - a simple, delicious one pot meal that can be made in 30 minutes! Paleo and GF adaptable, this delicious meal can be prepped ahead, or cooked ahead for the busy workweek! 

Instant Pot Peanut Chicken 

chicken salt

garlic, rough chopped

fresh ginger, chopped (or use ginger paste)

coconut milk

soy sauce (or use GF liquid amino acids)

honey (or coconut sugar

lime

chili garlic paste (or sriracha, or sambal olek)

—–

peanut butter (or sub almond butter)

lime leaves

Turkish cucumbers, cut into ½ inch thick, diagonal half-moons

rice vinegar

chili garlic paste

salt and sugar (optional)

– basil ribbons, scallions, or cilantro

Cut the chicken into 1 inch cubes, sprinkle with salt and set aside.

If using an Instant Pot, set it to the sauté function, and sauté the ginger and garlic in a teaspoon of oil for 1-2 minutes, until fragrant. Add lemongrass if using. Stir the can of coconut milk with a fork- then and add 1 cup of the coconut milk, (you&#8217;ll add the rest after). Stir in the soy sauce, honey, lime juice, chili paste and the chicken ( optional kafir lime leaves) everything except the peanut butter in the pot, and stir.  Drop the peanut butter in spoonfuls over top of the chicken (don&#8217;t stir it in).

Set to HIGH Pressure, for 8 minutes. Naturally release. See notes. (If using thigh meat pressure cook for 12 minutes.)

Once chicken is done cooking, taste a spoonful of the sauce. Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you like. Some of you will want it sweeter. I usually add  more chili paste and lime.  Sauce will thicken slightly as it cools.

(Alternately, if cooking on the stove top, cook the lightly salted chicken cubes in a dutch oven or large skillet in a little oil, until golden. Toss in the garlic and ginger and sauté until fragrant, 1-2 minutes, then add the remaining ingredients, all except peanut butter, stirring to combine. Cover and let simmer very gently on low heat, 8-10 minutes or until chicken is cooked through, then stir in the peanut butter. )

If the sauce seems too thin,

reduce a bit using the sauté function while constantly stirring, to prevent burning the bottom. See notes.

Serve over a bed of rice or baby spinach  &#8211; or both and the Chili Cucumber Salad. Top with optional Peanut Chili Crunch

To make the refreshing Chili Cucumber Salad, just place everything in a medium bowl and toss. It only takes a few minutes and you can do this while the Peanut Chicken is cooking.

Made this tonight - the sauce is absolutely fantastic!

Absolutely love love love this recipe!! I’m pregnant and craving Thai food, we’re making it tonight for the third Sunday in a row! I decided to add sesame oil to the salad for more of that delicious Thai flavour, yum!!

Delicious! Served over riced cauliflower.   I did my best with the Peanut Chili Crunch, but I couldn't find the fried shallots, so I did my own. Pretty sure it wasn't as good as store bought. But we loved the recipe for the chicken exactly as written. Had leftovers for lunch. Maybe even better! Thanks! We will be making this again!

5/5 stars here! I don't normally comment on recipes, but this is so easy to make, yet it's so flavorful. I used more sriracha to spice it up for our personal preferences, but otherwise it was perfect. Will make many times again!

5/5 stars here! Really did nothing to tweak this recipe other than making it spicier with Sriracha. I also made the cucumber salad which was a great touch to the overall meal. Will definitely be making again!

Hands up, hands down... This is the best recipe that I have ever made in the Instant Pot! Thank you for this delicious recipe and easy to follow directions!

I was short on time so I did not make either the cucumber salad or the peanut chili crunch. Hopefully when I make this again I would love to try those too. It was absolutely delicious regardless. Thanx again!

I never got to actually try it... it kept burning in the IP. I'm not sure what I did wrong. But the Chili Cucumber Salad was amazing.

Loved it!  I added a little more chili paste and lime juice at the end, but could still kick it up another notch on spice.  I am DEFINITELY making the peanut crunch recipe for the top next time!!  My husband couldn't stop eating it :)

I made this dish today on the stove top with all the ingredients (including the lemongrass and kefir lime leaves) and  accompaniments you suggested  in the recipe above ie. cucumber, spinach and the crunchy chilli peanut topping.  It was fabulous and super tasty - everything just worked fabulously well together. This one is a keeper.  Thanks for sharing!

This was one of the best instant pot recipes I've ever made.  Seriously delicious and so easy to throw together.  I served over sautéed cilantro lime cauliflower rice and topped with the cucumber salad.  I will definitely be making this again.  Thank you for sharing this delicious recipe!

Really good for how simple it is!  I didn't have any fish sauce and it was still very tasty. I did add some red pepper and spinach, will make it again!

Came out well - used skinless chicken thighs and cooked for 10 min, also added a couple carrots. My 10-year old loved it (my 6 year old, not so much!)

super easy and very flavorful!  thanks so much for sharing, sylvia!  in my case, the ginger was quite pronounced in the finished dish so i'd use a bit less next time.  in full disclosure, i'm not much of a ginger fan but i try to stay largely true to recipes the first time i make them so ymmv.  browning cubed chicken thighs prior to cooking everything in the ip was my only deviation in this case.

I made this today and it was fantastic and so easy. Next time I will add some veggies. I like spice and my housemate does not, so I added some sriracha to my bowl and it was perfect. I had a million projects going on today and did not have time to make the crunchy topping or cucumber salad but would like to try them sometime. This is my new favorite instant pot recipe! Thank you!

https://content.jwplatform.com/videos/jTL6Nxjh.mp4

How to make the most delicious Instant Pot Peanut Chicken- a simple, delicious one-pot meal that can be made in 25 minutes! Paleo and GF adaptable, this delicious Balinese-inspired meal can be prepped ahead, or cooked ahead for the busy work week! 

Instant Pot Peanut Chicken

Peanut Butter Chicken is a strange sounding but awesomely delicious dinner recipe that the whole family will love. The flavorful peanut butter sauce for chicken is rich, creamy, and nutritious. It's an easy to make recipe that uses pantry-staple ingredients that's ideal for a quick, weeknight meal. You'll love it!✨ If you love this peaut butter chicken recipe as much as I do, make sure to give it a 5-star review in the comments below!

Peanut Butter Chicken

boneless, skinless chicken thighs

coco aminos (can sub soy sauce)

½ medium onion, finely minced

garlic cloves, finely minced

ginger

Sea salt,

cilantro,

peanut butter

tomato

chicken stock

honey

each: ground cumin and coriander

pepper flakes

Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the coco aminos or soy sauce and mix. Let the chicken marinate while you chop the onion and make the sauce.

In a medium-sized mixing bowl, whisk together all of the peanut butter sauce ingredients.

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.

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.

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.

Adding the sauce and serving the chicken.

Peanut Butter Chicken step 5

OMG girl this is amazIng! Kids and hubby devoured it and asked me to make it again. It's a winner!

This is fantastic! I added broccoli and red bell pepper and skipped the coriander because I didn’t have any and WOW. Will definitely make again. 

Made it with chicken breast! I chose to add Greek yogurt in to thicken up the sauce. Loved this, thanks Kristen!

I often cook Indonesian meals, so peanut butter is often served with meats.  I used fresh peas from the garden, along with chopped Swiss chard.  I skipped the honey.  I also used diced tomatoes, instead of crushed.  It was a hit with my husband. He asked if I had taken notes on how to make it again. 

Thanks for a delightful meal. 

Ah, a ? different taste treat. I substituted 1/2 teaspoon of Curry as I was out of Corriander. I also used a can of diced tomatoes for my choice over tomato sauce. Super delicious and something unusual.

So yummy! I just made this tonight and my kids loved it too! ?

Delicious and easy to make. Both husband and I enjoyed and will definitely make again 

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 just threw everything into a crockpot.  What a fantastic recipe.  Will make often!  Thanks!!

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!!

Loved it. I used left over bbq chicken, jar minced garlic &amp; ginger, chicken stock powder, can Italian diced tomatoes &amp; frozen coriander roots &amp; stems,  plus extra pepper flakes served with brown rice as those were the ingredients to hand.
Definitely will make again.

https://content.jwplatform.com/videos/iRyJu3cp.mp4

Updated Blog Peanut Butter Chicken.mp4

This quick and easy peanut butter chicken recipe is sure to become a weeknight favorite! Repurpose the leftovers (if there even are any), into delicious meal prep bowls with some brown rice and crunchy, colorful fresh veggies...

Quick & Easy Peanut Butter Chicken

1.5-lbs. boneless skinless chicken breasts,

olive oil oil

soy sauce

peanut sauce

peanuts

Drizzle the oil of your choice in a...

Drizzle the oil of your choice in a large skillet set over medium-high heat. Add the diced chicken to the pan, and then pour the soy sauce over top. Sauté for about 10-12 minutes, until the chicken is fully cooked.

Stir 3/4 cup of the peanut sauce into...

Stir 3/4 cup of the peanut sauce into the chicken, and continue to cook until the sauce is warmed through.

Serve with brown rice and colorful sliced veggies....

Serve with brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, as desired.

Peanut Butter Chicken is quick and easy to prepare and makes a delicious homemade dish that tastes like takeout. Serve with rice or noodles and some stir fry veggies for the perfect pairing.

chicken

onion powder

salt

smoked paprika

black pepper

cornstarch

vegetable oil

chicken broth

peanut butter (your favorite brand)

brown sugar (tightly packed)

hoisin sauce

garlic

sriracha sauce

sesame oil

2½-3 tablespoons chopped unsalted dry roasted peanuts (optional garnish)

onions

Pat the cut chicken pieces dry with paper towels.

Add the cut pieces of chicken to a large mixing bowl.

Sprinkle the onion powder, kosher salt, paprika, ground ginger, and black pepper over the chicken. Toss to coat completely.

Sprinkle the cornstarch over the coated chicken and toss to coat.

Add 2 tablespoons of the vegetable oil to a 10 to 12-inch skillet over medium-high heat.

Once the oil is heated, add ½ of the coated chicken to the oil. Cook for 4 minutes on each side. Remove the chicken from the pan and place it on new paper towels to drain. Repeat for the remaining chicken.

Reduce the heat to medium-low. Add the chicken broth to the skillet and whisk to remove the crispy bits.

Whisk in the peanut butter, soy sauce, brown sugar, hoisin, garlic, sriracha, and sesame oil until smooth. Remove from the heat.

Add the cooked chicken to the sauce and use tongs to coat. Garnish with the sliced green onion and chopped peanuts. Serve immediately over cooked rice.

Keto peanut butter chicken is a Thai-inspired dish of perfectly tender chicken cooked in a creamy peanut butter curry sauce.

Keto Peanut Butter Chicken

cumin

coriander

Boneless (Skinless Chicken thighs,

Soy Sauce (divided)

Red bell pepper (diced)

Garlic (finely minced)

Onion (finely minced)

Red curry paste

Chicken broth

Lime juice

cilantro

Combine the ground cumin and coriander in a small bowl, mixing together well.

Heat a large skillet over medium high heat.

Add the cubed chicken thighs to the skillet and sprinkle 1 teaspoon of spice mix and 1.5 tablespoons of soy sauce over the chicken.

Cook chicken for 5 minutes then add the finely minced garlic and diced red bell pepper continue to stir and cook for 5 more minutes, or until the chicken is cooked through. Remove from pan and set aside.

Return  the skillet to the stove top continuing to heat over medium heat.

Add the natural peanut butter, red curry paste, remaining 1 teaspoon of spice mix, 1.5 tablespoons of soy sauce, and chicken stock to the pan and stir together.

Add the chicken, onion, and bell pepper to the sauce and continue to cook for 5-10 minutes. Until the sauce thickens and coats the chicken well.

Remove from the heat and add the lime juice and chopped cilantro. Stir it into the dish and serve immediately.

This peanut butter chicken is so delicious, low carb, high protein and gluten free/keto friendly too. I&#39;m talking about boneless chicken thighs chopped into small bite sized pieces, seared and braised in a creamy dairy free peanut butter sauce.

tbsp all purpose seasoning ((45 grams))

tsp curry powder ((5 grams))

tsp black pepper ((5 grams))

tsp pink salt ((5 grams))

olive oil ((45 grams) or coconut oil)

onion

tsp ginger ((5 grams) minced)

tomato ((150 grams))

full fat coconut milk ((14 ounces 400 milliliters))

tbsp organic soy(a) or coconut amino ((15 grams))

tbsp parsley ((30 grams))

peanut butter ((129 grams) smooth)

½ tsp chilli powder ((2.5 grams))

chilli, pink salt and black pepper

cilantro/coriander

Place the chicken in a large bowl use a fork to prick holes in it (recommended to help the seasoning to pentrate).

Add the all purpose seasoning, curry powder, black pepper and pink salt to the chicken and use your hands (can wear gloves if you want to) to coat the chicken with the dry rub.

For the chicken rub

In a large skillet, on medium heat, add the olive oil.

Saute the onion, garlic and ginger until soft and translucent.

Add the chicken then proceed to sear the meat, this will take about 10-15 to achieve, during this time the chicken may extract it&#039;s own juices, if so, you will need to increase the heat to high (be careful not to burn the meat) to rid the excess liquid.

Once the chicken has been browned, remove it from the skillet and set aside.

Replenish the skillet with 2 tbsp of olive oil on medium heat.

Pour in the tomato, coconut aminos, coconut milk and then stir in the parsley, chilli powder and the peanut butter until it starts to melt and the sauce begins to take on a brown/beige colour.

Bring the sauce to a rolling boil then reduce the heat to medium-low.

Add the seared chicken to the sauce and stir.

Simmer for 15-20 minutes, stirring frequently to avoid sticking at the bottom of the pan. Keep an eye on the sauce, if it&#039;s too thick, add some water to thin it out, not too much about ¼ cup at a time.

Do a taste test and adjust the seasoning accordingly, adding more pink salt and black pepper if needed.

Garnish and serve with fresh cilantro/coriander

To brown the chicken and make the peanut butter sauce

This quick and easy Low Carb Peanut Chicken Skillet recipe is loaded with flavor. Tender, juicy chicken, red bell peppers, and garlic, in a sweet and savory peanut butter sauce, topped with green onions, cilantro, and peanuts. Best of all, this peanut butter chicken only dirties one pan and takes less than 30 minutes. 

Low Carb Peanut Chicken Skillet

chicken breast,

sea salt and pepper

butter

olive oil (I use this brand) code kyndraholley

red bell pepper, sliced

garlic,

red pepper flakes

green onions,

peanuts,

lime wedges,

Season the chicken breasts with a little salt and pepper on both sides.

Heat a large skillet over medium-high heat. Add the butter and olive oil. Add the chicken to the skillet and pan-sear until golden brown, about 3 to 5 minutes each side.

Reduce heat to medium-low and add the red peppers and garlic to the skillet. Sauté for an additional 5 minutes, or until the peppers are crisp-tender and the garlic is fragrant.

In a mixing bowl, combine the chicken stock, peanut butter, soy sauce and red pepper flakes. Whisk until well incorporated. Pour sauce into skillet. Bring to a boil over medium-high heat, then reduce heat to low and let simmer. Let simmer, stirring frequently for 5 minutes or until thickened.

Sprinkle green onions, cilantro, and peanuts over top before serving, if using

Oh my goodness. Super easy, ingredients already in my kitchen, healthy AND delicious. Definitely a winner. 

Next time I’ll add more red bell peppers and a bit more of the pepper flakes. Five star recipe for sure.

What an explosion of deliciousness! Super easy too. I made it to the letter and served it over riced cauliflower. I agree with another reviewer and will leave out the chicken salting at the start - but oh boy, it's still fab!!

Hi, I have made this recipe several times, exactly as written.  I decided last time to cut the soy sauce in half as the dish was just too salty for us.  Otherwise it is delicious!  We serve it over  3 or 4 ounces of cauliflower rice.  Sooo good!   Thank you!  
April

This is DELICIOUS! I would reduce salt by not salting chicken as well or maybe a pinch of sugar or sugar substitute...but it was yummy! Extra veggies would be good too! Thank you!!

This was delicious, the leftovers was even better the next day. I love your recipes, they are a huge help to my new low carb life style.

This Peanut Butter Chicken recipe is the BEST for an easy and delicious dinner the entire family will love! Flavorful chicken breast cooked in a sticky, garlicky peanut butter sauce that&#039;s the perfect balance of sweet and savory. All topped with crushed red pepper (optional), peanut, and added to veggie and rice bowls of your choice. This wholesome recipe is what dinner dreams are made of!

Top 8 peanut butter chicken recipes from across the web

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Peanut Butter Chicken

Quick & Easy Peanut Butter Chicken

Peanut Butter Chicken

Keto Peanut Butter Chicken

Peanut Butter Chicken

Low Carb Peanut Chicken Skillet

Peanut Butter Chicken Recipe

Top 8 peanut butter chicken recipes from across the web

The most viewed peanut butter chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Peanut Chicken

Peanut Butter Chicken

Quick & Easy Peanut Butter Chicken

Peanut Butter Chicken

Keto Peanut Butter Chicken

Peanut Butter Chicken

Low Carb Peanut Chicken Skillet

Peanut Butter Chicken Recipe

The most viewed peanut butter chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine