Peanut Butter Chicken

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the finished dish tender chunks of chicken in a rich thick peanut butter sauce garnished with roasted peanuts and parsley

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Tender chicken pieces in a rich spicy peanut butter sauce, makes a delicious protein-packed mid week supper that is ready in less than 20 minutes only using one pan!

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time20

Total Time25

Ingredients

200 g chicken - 1
2 tsp olive oil

For the sauce

4 tbsp peanut butter - 2
1 tbsp maple syrup / runny honey - 3
1 tbsp chilli sauce - 4
1 tbsp light soy sauce - 5
2 tsp toasted sesame oil - 6
½ tsp garlic granules
½ lemon juiced - 7
120 ml chicken stock

To Garnish

2 tbsp roasted peanuts
1 tbsp fresh chopped herbs
1 spring onion / scallion
1 red chilli

Instructions

Prepare & cook the chicken Prepare the chicken thighs by cutting into 1 inch / 2.5cm pieces, approximately the same size.
Add a olive oil, or spoon of ghee to a 20cm/8" pan, and fry the thigh pieces over a medium heat for about 5 minutes, stirring all the time, until they are starting to brown.
200 g chicken, 2 tsp olive oil
Make the sauce While the chicken is cooking prepare the peanut butter sauce.
Add all the ingredients, only using half of the stock to a bowl and whisk until you have a smooth sauce, which will be abut the consistency of double / thick cream.
The sauce seems as if it is far too thin, but it rapidly thickens as you heat it, so don’t worry.
4 tbsp peanut butter, ½ tsp garlic granules, 1 tbsp light soy sauce, 1 tbsp chilli sauce, ½ lemon juiced, 1 tbsp maple syrup / runny honey, 2 tsp toasted sesame oil, 120 ml chicken stock
Combine chicken and sauce Pour any liquid fat / oil off the chicken and add the peanut sauce. Bring to a gentle simmer stirring all the time, and drizzle in extra stock as needed, stirring as the sauce thickens.
If you overheat the sauce and it splits, then reduce the heat and add more liquid, stirring as you go to restore the creamy texture. Taste and adjust the seasoning if needed.
Finish cooking and serve Once the chicken is cooked through, and the sauce thickened (about 5-7 minutes) the peanut butter chicken is ready. Garnish and serve.
2 tbsp roasted peanuts, 1 tbsp fresh chopped herbs, 1 spring onion / scallion, 1 red chilli

Notes

Ingredients

Chicken - I prefer thighs, as they have more flavour. But diced chicken breast would work fine.
Peanut butter - regular creamy peanut butter that does no separate. Smooth or creamy
Maple syrup / honey - either will work well - or a spoon of sugar
Chilli sauce - I used a sriracha - but use your favourite. Substitute tomato ketchup if you don't want any heat.
Soy Sauce – My preference when cooking is a light soy sauce for maximum flavour. But use what you have in the cupboard, dark soy, sweet soy or tamari.
Toasted Sesame Oil – this adds lots of flavour and is an ingredient I use all the time. Regular sesame oil has next to no flavour so when buying make sure the oil is toasted. Many wok oils contain toasted sesame oil so you can substitute that.
Lemon Juice - or the juice of a lime, or 1 tbsp white vinegar.

Variations

You can make this dish using leftover cooked or roast chicken. Give it a quick sauté to add some colour before adding the sauce. You will need to add some extra liquid.

Substituting paneer cheese or cubes of firm tofu instead of the chicken for a vegetarian option.

Storage & leftovers

This is such a quick and easy dish that I usually make it fresh every time.

Fridge – Allow to cool, and as soon as it is room temperature pack into an airtight container and place in the fridge. It keeps in the fridge for up to 3 days.

Freezer – Cool and pack into an airtight container. Store in the freezer for up to 3 months. Defrost in the fridge or on the worktop before reheating.

Reheat in a pan on the stove top, or heat in the microwave, making sure it is properly hot all the way through before serving. Stir some extra liquid through if needed, as the sauce can split, or become very thick

Hints and tips

You want an everyday creamy peanut butter for this recipe. Not one that separates and needs stirring before use.
I don’t recommend halving this recipe – the quantities become fiddly and a smaller batch is more likely to dry out. It freezes and reheats so well it is the perfect dish to cook once and eat twice.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.