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Peanut Butter Chicken in Coconut Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/peanut-butter-chicken-in-coconut-sauce-recipe/