This Peanut Sauce Chicken recipe delivers savory chicken in a rich, creamy peanut sauce that’s both comforting and exciting. It’s a versatile weeknight dinner that comes together with minimal effort using pantry staples. The aroma alone will have everyone gathering in the kitchen before it’s ready.
Nothing beats a great Peanut Sauce Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Peanut Sauce Chicken
- Flavorful & versatile: The sauce balances creamy, savory, and sweet notes perfectly.
- One-pan wonder: Cook everything in the same skillet for easy cleanup.
- Meal prep friendly: Reheats beautifully and tastes even better the next day.
- Crowd-pleasing: A guaranteed hit with both kids and adults.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tbsp vegetable or peanut oil, divided
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 180 g smooth peanut butter
- 400 ml coconut milk
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sriracha or chili garlic sauce (adjust to taste)
- Juice of 1 lime
- 50 ml chicken broth or water, if needed
- 2 tbsp fresh cilantro, chopped (for garnish)
- 2 tbsp roasted peanuts, chopped (for garnish)
Tools: Large skillet or frying pan, wooden spoon, measuring spoons and cups, small bowl for mixing sauce ingredients
Notes: Use peanut butter with just peanuts and salt for best results. Fresh ginger and garlic add irreplaceable aromatic depth.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 15 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken cut matters. Cutting your chicken into uniform, bite-sized pieces ensures everything cooks evenly and allows maximum surface area for that glorious sauce to cling to.
- Don’t skip toasting the aromatics. Taking that extra minute to sauté the onion, garlic, and ginger until fragrant really builds the flavor foundation—it makes the sauce taste deeper and more complex.
- Peanut butter consistency is key. If your peanut butter is particularly thick, give it a good stir before measuring. This helps it incorporate smoothly into the sauce without clumping.
- Taste and adjust at the end. The balance of salty, sweet, sour, and spicy can vary based on your ingredients. Always do a final taste test and adjust seasoning with more lime juice, soy sauce, or honey as needed.
How to Make Peanut Sauce Chicken
Step 1: Pat your chicken pieces completely dry with paper towels—this is crucial for getting that beautiful golden sear rather than steaming. Season generously with salt and pepper on all sides. Heat 2 tablespoons of oil in your large skillet over medium-high heat until it shimmers. Add the chicken in a single layer, working in batches if needed to avoid crowding. Cook for 4-5 minutes per side until nicely browned but not cooked through. You’ll notice those caramelized bits forming on the pan—that’s pure flavor gold! Transfer the chicken to a clean plate.
Step 2: Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Now add the minced garlic and grated ginger, stirring constantly for about 60 seconds until incredibly fragrant—be careful not to burn them, as burnt garlic turns bitter. You should smell that wonderful aromatic warmth filling your kitchen.
Step 3: Push the aromatics to one side and add the peanut butter to the pan, letting it melt for about 30 seconds before stirring everything together. This quick toasting really enhances the nutty flavor. Now pour in the coconut milk, soy sauce, rice vinegar, honey, and sriracha, whisking continuously until the sauce becomes smooth and uniform. You’ll notice the color lightening slightly as everything emulsifies into a creamy, dreamy consistency.
Step 4: Return the browned chicken and any accumulated juices back to the skillet, nestling each piece into the sauce. Bring everything to a gentle simmer, then reduce the heat to low. Cover and let it cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and tender. The sauce should thicken nicely and coat the back of a spoon—if it becomes too thick, stir in a splash of chicken broth or water to reach your desired consistency.
Step 5: Remove the skillet from heat and stir in the fresh lime juice—this brightens up all the rich flavors beautifully. Taste and adjust seasoning, adding more salt, pepper, or spice if needed. The sauce should taste balanced between nutty, savory, slightly sweet, and tangy. Let it rest for 2-3 minutes off the heat before serving, as this allows the flavors to meld and the sauce to thicken just a bit more.
Step 6: Spoon the Peanut Sauce Chicken over steamed rice or noodles, making sure to get plenty of that incredible sauce. Garnish generously with chopped cilantro and roasted peanuts for that fresh herbal note and satisfying crunch. Serve immediately while it’s warm and comforting—though honestly, it’s just as delicious at room temperature.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; thaw overnight in refrigerator.
- Reviving: Reheat gently on stove with a splash of water or broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- Jasmine rice — The delicate floral aroma provides a perfect neutral base that lets the peanut sauce shine without competing flavors.
- Quick-pickled vegetables — The bright acidity and crunch of quick-pickled carrots or cucumbers cut through the richness of the sauce beautifully.
- Steamed broccoli or green beans — Their fresh, slightly bitter notes and vibrant color create a wonderful contrast to the creamy chicken.
Drinks
- Cold lager or pale ale — The crisp carbonation and slight bitterness cleanse the palate between bites of the rich, nutty sauce.
- Iced ginger tea — The spicy warmth of ginger complements the Asian-inspired flavors while providing a refreshing non-alcoholic option.
- Riesling or Gewürztraminer — These slightly sweet white wines have enough acidity to balance the peanut sauce without overpowering it.
Something Sweet
- Mango sticky rice — The sweet, creamy coconut notes and fresh mango provide the perfect tropical finish to this Southeast Asian-inspired meal.
- Ginger cookies — Their warm spice and snappy texture create a lovely contrast to the savory main course without being too heavy.
- Coconut ice cream — The cool creaminess and subtle coconut flavor echo the sauce ingredients while providing a refreshing end to the meal.
Top Mistakes to Avoid
- Overcooking the chicken. Since you’re simmering the chicken in the sauce, it continues cooking even after you remove it from heat. Take it off when it’s just cooked through to avoid dry, rubbery texture.
- Adding lime juice too early. The acidity can cause the coconut milk to separate if added during cooking. Always stir in citrus juices at the very end to maintain that creamy emulsion.
- Using natural peanut butter without stirring. The oil separation in natural peanut butter can throw off your sauce consistency. Always stir it thoroughly before measuring to ensure smooth incorporation.
- Rushing the initial browning. Those beautiful brown bits on the chicken and pan are flavor foundation. If you move the chicken too soon, you’ll miss out on that deep, caramelized taste.
Expert Tips
- Toast your own peanuts for garnish. Lightly toasting raw peanuts in a dry pan until fragrant before chopping them intensifies their nutty flavor and adds incredible texture contrast to the creamy dish.
- Make it ahead for better flavor. This dish actually improves when made a day ahead—the flavors meld and deepen overnight. Simply reheat gently on the stove with a splash of water to loosen the sauce.
- Create a shortcut sauce base. Whisk all the sauce ingredients (except coconut milk) in a bowl before adding to the pan. This ensures everything incorporates smoothly and prevents any clumping of the peanut butter.
- Use the sauce for other proteins. This peanut sauce is fantastic with tofu, shrimp, or even as a dressing for noodle salads. Make a double batch and refrigerate for up to 5 days.
FAQs
Can I make this recipe with chicken breasts instead of thighs?
Absolutely! Chicken breasts work well—just reduce the simmering time to 8-10 minutes since breast meat cooks faster and can dry out if overcooked. I recommend cutting them into slightly larger pieces than thighs since they firm up more during cooking. The leaner meat will result in a slightly less rich dish, but the flavorful sauce more than makes up for it.
My sauce seems too thick—what should I do?
Don’t worry, this happens! Simply thin it with additional chicken broth, water, or even more coconut milk, one tablespoon at a time, until it reaches your desired consistency. Remember the sauce will thicken slightly as it cools, so it’s better to err on the thinner side while cooking.
Can I make this dish ahead of time?
Yes, and honestly it might even taste better! The flavors deepen beautifully when allowed to meld overnight. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of liquid to loosen the sauce, stirring frequently.
Is there a substitute for coconut milk?
If you’re not a coconut fan, you can use heavy cream for similar richness or even Greek yogurt thinned with a bit of water. The flavor profile will change slightly, but you’ll still get a creamy, luxurious sauce. For a dairy-free option, cashew cream works wonderfully too.
How can I make this spicier or milder?
The beauty of this recipe is how easily adjustable the heat level is. For more spice, add extra sriracha, red pepper flakes, or even a diced fresh chili when cooking the aromatics. For milder version, reduce or omit the sriracha entirely—the dish will still be incredibly flavorful from the peanut and aromatics.
Peanut Sauce Chicken
Make this easy Peanut Sauce Chicken for a flavorful, one-pan dinner. Creamy, savory, and ready in 40 minutes. Get the simple recipe now!
Ingredients
For the Ingredients
-
600 g boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
-
3 tbsp vegetable or peanut oil (divided)
-
1 medium onion (finely chopped)
-
3 garlic cloves (minced)
-
1 tbsp fresh ginger (grated)
-
180 g smooth peanut butter
-
400 ml coconut milk
-
2 tbsp soy sauce
-
1 tbsp rice vinegar
-
1 tbsp honey or maple syrup
-
1 tsp sriracha or chili garlic sauce (adjust to taste)
-
1 lime (juiced)
-
50 ml chicken broth or water (if needed)
-
2 tbsp fresh cilantro (chopped, for garnish)
-
2 tbsp roasted peanuts (chopped, for garnish)
Instructions
-
Pat your chicken pieces completely dry with paper towels—this is crucial for getting that beautiful golden sear rather than steaming. Season generously with salt and pepper on all sides. Heat 2 tablespoons of oil in your large skillet over medium-high heat until it shimmers. Add the chicken in a single layer, working in batches if needed to avoid crowding. Cook for 4-5 minutes per side until nicely browned but not cooked through. You’ll notice those caramelized bits forming on the pan—that’s pure flavor gold! Transfer the chicken to a clean plate.01
-
Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Now add the minced garlic and grated ginger, stirring constantly for about 60 seconds until incredibly fragrant—be careful not to burn them, as burnt garlic turns bitter. You should smell that wonderful aromatic warmth filling your kitchen.02
-
Push the aromatics to one side and add the peanut butter to the pan, letting it melt for about 30 seconds before stirring everything together. This quick toasting really enhances the nutty flavor. Now pour in the coconut milk, soy sauce, rice vinegar, honey, and sriracha, whisking continuously until the sauce becomes smooth and uniform. You’ll notice the color lightening slightly as everything emulsifies into a creamy, dreamy consistency.03
-
Return the browned chicken and any accumulated juices back to the skillet, nestling each piece into the sauce. Bring everything to a gentle simmer, then reduce the heat to low. Cover and let it cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and tender. The sauce should thicken nicely and coat the back of a spoon—if it becomes too thick, stir in a splash of chicken broth or water to reach your desired consistency.04
-
Remove the skillet from heat and stir in the fresh lime juice—this brightens up all the rich flavors beautifully. Taste and adjust seasoning, adding more salt, pepper, or spice if needed. The sauce should taste balanced between nutty, savory, slightly sweet, and tangy. Let it rest for 2-3 minutes off the heat before serving, as this allows the flavors to meld and the sauce to thicken just a bit more.05
-
Spoon the Peanut Sauce Chicken over steamed rice or noodles, making sure to get plenty of that incredible sauce. Garnish generously with chopped cilantro and roasted peanuts for that fresh herbal note and satisfying crunch. Serve immediately while it’s warm and comforting—though honestly, it’s just as delicious at room temperature.06
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