Peanut Butter Chicken in Coconut Sauce Recipe

Introduction

Peanut Butter Chicken is a deliciously creamy and savory dish that combines tender chicken with a rich peanut sauce. This recipe is easy to make and offers a unique twist on classic chicken dishes, perfect for a weeknight meal or casual dinner with friends.

Ingredients

• 1 tbsp (15 ml) peanut oil (or coconut, sunflower, canola, vegetable oil, NO olive oil)
• 1 lb (453 g) chicken breast (cut into cubes)
• Salt
• 1 cup (230 ml) canned coconut milk
• 1/3 cup (80 g) creamy peanut butter
• 1 and 1/2 tbsp (25 ml) soy sauce (use gluten-free for GF eaters)
• 1 tbsp (15 ml) rice vinegar (or white or apple cider vinegar)
• 1/2 tsp dried bay (or 2 bay leaves)
• 1/2 tsp cinnamon (or 1 cinnamon stick)
• 1/2 tsp garlic flakes (or powder, you may want to use more if using powder)
• 1 anise star (optional)
• 1 dried Sichuan pepper (chopped, with seeds, optional)
• Sesame seeds and chopped spring onions (optional, for decorating)

Instructions

1. Step 1: Heat the peanut oil in a large skillet over medium heat. Once hot, add the cubed chicken, season it with salt, and cook for 6-7 minutes or until fully cooked through. Use a kitchen thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
2. Step 2: Add the canned coconut milk, peanut butter, soy sauce, rice vinegar, dried bay, cinnamon, garlic flakes, anise star, and Sichuan pepper to the skillet. Stir well to combine and bring the sauce to a simmer. Reduce heat to medium-low if needed and let it simmer for 6-7 minutes until the sauce thickens and reduces slightly.
3. Step 3: Serve the peanut butter chicken over rice and garnish with sesame seeds and chopped spring onions if desired.

Tips & Variations

• For a nuttier flavor, toast the sesame seeds before sprinkling them on the dish.
• Substitute chicken thighs for a juicier result, cooking times may vary slightly.
• If you prefer a spicier sauce, add a pinch of chili flakes or a dash of hot sauce.
• Use gluten-free soy sauce to make the dish suitable for gluten-free diets.
• If you don’t have fresh spring onions, use thinly sliced red onions or chives as an alternative garnish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain sauce consistency. Avoid overheating to prevent the peanut sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, you can use natural peanut butter, but it may alter the texture of the sauce slightly. Stir well to combine, and you might need to add a little extra coconut milk for a smoother consistency.

Is this dish suitable for meal prep?

Absolutely! Peanut Butter Chicken reheats well and can be prepared in advance for easy, flavorful meals throughout the week.

Peanut Butter Chicken in Coconut Sauce Recipe

Print Recipe

★★★★★

5 from 78 reviews

This Peanut Butter Chicken recipe offers a delicious fusion of creamy coconut milk and rich peanut butter flavors combined with tender chicken breast cubes. Cooked in a skillet and simmered in a spiced sauce with cinnamon, bay leaves, and optional star anise and Sichuan pepper, it’s a comforting and flavorful dish perfect for serving over rice and garnishing with sesame seeds and spring onions.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion, Asian-inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp (15 ml) peanut oil (or coconut, sunflower, canola, vegetable oil, NO olive oil)
• 1 lb (453 g) chicken breast (cut into cubes)
• Salt (to taste)
• 1 cup (230 ml) canned coconut milk
• 1/3 cup (80 g) creamy peanut butter
• 1 and 1/2 tbsp (25 ml) soy sauce (use gluten-free for GF eaters)
• 1 tbsp (15 ml) rice vinegar (or white or apple cider vinegar)
• 1/2 tsp dried bay (or 2 bay leaves)
• 1/2 tsp cinnamon (or 1 cinnamon stick)
• 1/2 tsp garlic flakes (or powder, you may want to use more if using powder)
• 1 anise star (optional)
• 1 dried Sichuan pepper (chopped, with seeds, optional)

For Garnish (Optional)

• Sesame seeds
• Chopped spring onions

Instructions

1. Cook the chicken: Heat the peanut oil in a large skillet over medium heat. Once hot, add the cubed chicken breast pieces and season with salt. Cook the chicken for 6-7 minutes, stirring occasionally, until it is fully cooked through and the internal temperature reaches 165°F (74°C) when checked with a kitchen thermometer.
2. Make the sauce: To the cooked chicken in the skillet, add the canned coconut milk, creamy peanut butter, soy sauce, rice vinegar, dried bay, cinnamon, garlic flakes, star anise (if using), and chopped Sichuan pepper (if using). Stir well to combine all the ingredients. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium-low. Let it simmer for 6-7 minutes, allowing the sauce to thicken and reduce slightly while melding the flavors.
3. Serve: Serve the peanut butter chicken hot over a bed of cooked rice. Garnish with sesame seeds and chopped spring onions if desired, adding a fresh crunch and nutty flavor contrast to the creamy dish.

Notes

• You can substitute peanut oil with coconut, sunflower, canola, or vegetable oil but avoid olive oil for best flavor.
• Use gluten-free soy sauce for a gluten-free version of this recipe.
• Adjust garlic quantity if using garlic powder instead of flakes as powder is more concentrated.
• The optional star anise and Sichuan pepper add a subtle aromatic and slightly spicy note but can be omitted if unavailable.
• Always check that chicken is cooked to an internal temperature of 165°F (74°C) to ensure safety.
• Serve with steamed rice, noodles, or your choice of grain to complement the rich sauce.

Keywords: peanut butter chicken, coconut milk chicken, Asian peanut chicken, creamy peanut sauce, stovetop chicken recipe