Description
Quick, savory, and creamy, Peanut Butter Chicken is a delicious dinner solution bursting with Asian-inspired flavors. Perfect over rice for an easy weeknight meal!
Ingredients
1½ pounds chicken breast, cut into bite-sized pieces
3 tablespoons cornstarch (or almond flour for low-carb)
¼ cup natural peanut butter (no added salt or sugar)
¼ cup hoisin sauce (or teriyaki sauce; keto version if low-carb)
3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon minced garlic (about 1 clove)
⅔ cup water
2 tablespoons cooking oil
½ tablespoon sesame seeds, optional, for garnish
1 tablespoon chopped green onions, optional, for garnish
Cooked white rice, for serving
Instructions
In a small bowl, toss chicken pieces with cornstarch (or almond flour) until coated. Set aside.
In a separate bowl, whisk together peanut butter, hoisin sauce, soy sauce, sesame oil, garlic, and water until smooth.
Heat a skillet over medium heat and add cooking oil. Add coated chicken and cook 5-6 minutes, turning occasionally, until chicken is no longer pink.
Pour peanut butter sauce into the skillet. Stir to coat the chicken and cook another 4-5 minutes, until sauce thickens.
Remove from heat. Garnish with sesame seeds and green onions if desired. Serve hot over rice. Enjoy!
Notes
Use almond flour for low-carb or keto-friendly option.
Adjust spice level with chili flakes if you like heat.
This recipe pairs beautifully with jasmine or basmati rice, cauliflower rice, or noodles.
Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Main course
- Method: Stovetop , Skillet
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 9 g
- Sodium: 1150 mg
- Fat: 21 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 2 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg