Peanut butter chicken is the weeknight dinner you never knew you needed. Crispy, golden chicken pieces tossed in a rich, savory-sweet peanut sauce with tender stir-fried vegetables — this dish is deeply satisfying, surprisingly simple, and ready in about 45 minutes. I made it for my family on a busy Tuesday and it instantly earned a spot in our regular rotation.
The first time I tried a peanut sauce on chicken, I was skeptical. Peanut butter in a dinner recipe? But one bite of that glossy, garlicky sauce clinging to crunchy chicken and I was completely sold. This peanut butter chicken comes together with pantry staples, and coating the chicken in cornstarch before frying is a total game-changer — it gives you that satisfying crunch while naturally thickening the sauce later. Your family will thank you!
Table of Contents
Ingredients for Peanut Butter Chicken
When I make this recipe, I always reach for a good stabilized creamy peanut butter — the natural kind can separate and make the sauce greasy, so I stick with a brand like Jif or Skippy for the smoothest results. Here is everything you will need:
- 1/2 cup creamy peanut butter
- 3/4 cup chicken broth
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 3 garlic cloves, minced — I recommend freshly minced garlic here, not the jarred kind
- 2 teaspoons hot sauce (Frank’s Red Hot Buffalo Sauce is my go-to for just the right heat)
- 2 tablespoons peanut oil (for stir-frying vegetables)
- 2 1/2 cups broccoli florets
- 3/4 cup baby carrots, julienned
- 1 red bell pepper, sliced
- 1 1/2 lbs boneless chicken breast or thighs, cut into 2-inch pieces — in my experience, thighs stay juicier and more forgiving, but breast works great too
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 cup cornstarch — pro tip: this is what creates the crispy crust AND thickens the sauce, so do not skip it
- 1/3 cup peanut oil (for frying the chicken)
- 3 cups cooked white rice, for serving
- Green onions and chopped peanuts, to garnish
Step-by-Step Instructions
I recommend reading through all the steps before you start — this recipe moves quickly once the oil is hot, and having everything prepped and ready makes the whole process smooth and stress-free.
Step 1: Whisk together the peanut butter, chicken broth, soy sauce, honey, minced garlic, and hot sauce in a medium bowl until completely smooth. Set aside.
Step 2: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the broccoli and julienned carrots and stir-fry for 3 to 5 minutes, stirring frequently, until the broccoli is bright green and just starting to get tender. Add the sliced bell pepper and cook for 1 to 2 more minutes. The vegetables should be tender-crisp, not soft. Remove and set aside.
Step 3: Cut the chicken into 2-inch pieces and pat completely dry with paper towels — this step is non-negotiable for a crispy result. Season with white pepper, salt, and paprika, tossing to coat evenly. Sprinkle with cornstarch and toss again until every piece is well coated.
Step 4: Heat the 1/3 cup of peanut oil in the same large skillet over medium-high heat. Fry the chicken in batches, leaving space around each piece. Flip once the bottom is light golden and crisp, about 3 to 4 minutes per side. Do not crowd the pan or the chicken will steam instead of fry. Set cooked batches aside and repeat until all the chicken is done. Total fry time is about 15 to 20 minutes depending on your batch size.
Step 5: Carefully wipe most of the excess oil from the skillet, then return all the cooked chicken to the pan. Whisk the peanut sauce once more and pour it over the chicken. Toss to coat. Set heat to medium and let the sauce heat through and thicken for about 2 to 3 minutes — the cornstarch from the chicken does all the work. If the sauce gets too thick, add water one tablespoon at a time until you reach your preferred consistency. Remove from heat.
Step 6: Add the sauteed vegetables back to the skillet or arrange them on the side of each plate. Garnish with sliced green onions and chopped peanuts. Serve over white rice, easy chicken fried rice, or noodles.
What to Serve with Peanut Butter Chicken
The bold, nutty flavors in this dish pair beautifully with sides that are either light and fresh or comfortingly starchy. Here are my favorite pairings:
Steamed Jasmine Rice: The classic choice. The delicate aroma of jasmine rice complements the rich peanut sauce without competing with it, and it soaks up every last drop of that sauce beautifully.
Chicken Lo Mein: If you are going all-in on an Asian-inspired dinner spread, this noodle dish makes a perfect companion. You can also skip the rice altogether and toss your peanut butter chicken right over lo mein noodles.
Easy Vegetable Stir Fry: A light, colorful stir-fry on the side rounds out the plate and adds extra vegetables without any extra effort. The clean flavors balance the richness of the peanut sauce.
Garlic Butter Chicken Broccoli: If your family loves broccoli (mine does), this buttery garlic broccoli makes a simple, crowd-pleasing side that works perfectly with peanut-sauced dishes.
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Broccoli and Mushroom Stir Fry: An earthy, savory stir-fry that adds great texture contrast alongside crispy peanut butter chicken. Ready in minutes and naturally pairs with the Asian-inspired flavors here.
Simple Cucumber Salad: Cool, crisp sliced cucumbers in a light rice vinegar dressing cut right through the richness of the peanut sauce. It takes about 5 minutes to put together and is one of my favorite ways to balance this meal.
Storage and Reheating Tips
Store leftover peanut butter chicken in an airtight container in the refrigerator for up to 3 days. I recommend keeping the chicken, rice, and vegetables in separate containers so nothing gets soggy or waterlogged.
To reheat, microwave the chicken from thawed in 60-second intervals, adding a splash of water or chicken broth and stirring between each interval to loosen the sauce. You can also reheat in a covered baking dish at 350 degrees F for about 15 minutes.
Pro tip: this dish also freezes well for up to 3 months. Freeze the chicken and sauce together, but always store rice separately — rice texture suffers in the freezer.
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works well here and adds a bit of extra texture to the sauce. Just use a stabilized variety rather than natural peanut butter for the smoothest, most consistent sauce.
How do I keep the sauce from getting too thick?
The cornstarch coating on the chicken naturally thickens the sauce as it cooks. If it tightens up more than you like, add water one tablespoon at a time and stir gently until you reach your preferred pourable, glossy consistency.
Can I make peanut butter chicken ahead of time?
You can make the peanut sauce and stir-fry the vegetables a day ahead and refrigerate them separately. For the best crispy texture, fry the chicken fresh and combine everything right before serving.
Conclusion
This peanut butter chicken is one of those recipes that looks impressive but takes very little effort. The crispy chicken and silky peanut sauce are a combination your whole table will ask for again and again. Try it tonight and see for yourself — I think it just might become your new weeknight favorite.
Peanut Butter Chicken
Ingredients
Equipment
Method
- Whisk together the peanut butter, chicken broth, soy sauce, honey, minced garlic, and hot sauce in a medium bowl until completely smooth. Set aside.
- Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the broccoli and julienned carrots and stir-fry for 3 to 5 minutes, stirring frequently, until bright green and just tender-crisp. Add the sliced bell pepper and cook for 1 to 2 more minutes. Remove and set aside.
- Pat the chicken pieces completely dry with paper towels. Season with white pepper, salt, and paprika, tossing to coat evenly. Sprinkle with cornstarch and toss again until every piece is well coated.
- Heat 1/3 cup peanut oil in the same skillet over medium-high heat. Fry chicken in batches without crowding the pan, about 3 to 4 minutes per side, until light golden brown and crisp on all sides. Set aside and repeat with remaining chicken. Total frying time is approximately 15 to 20 minutes.
- Wipe most excess oil from the skillet. Return all cooked chicken to the pan. Whisk the peanut sauce and pour over the chicken. Toss to coat. Cook over medium heat for 2 to 3 minutes until the sauce heats through and thickens. Add water one tablespoon at a time if the sauce becomes too thick.
- Add the sauteed vegetables back to the skillet or serve on the side. Garnish with sliced green onions and chopped peanuts. Serve over white rice or noodles.
