High-Protein Peanut Butter Chicken
This Peanut Butter Chicken is creamy, savory and rich with a hint of sweetness. Cooked up in one skillet and ready in under 40 minutes for a takeout-style meal made right at home!
Servings: 4 servings
Ingredients
- 1 pound chicken thighs boneless, skinless, cut into bite-sized pieces
- 1 pound chicken breasts boneless, skinless, cut into bite-sized pieces
- 2 tablespoons low-sodium soy sauce
- 3 garlic cloves grated
- 1 tablespoon cornstarch
- 2 teaspoons brown sugar or honey
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- 1 ½ tablespoons avocado oil or any neutral oil
- ¼ cup chopped peanuts
- Lime wedges and freshly chopped cilantro optional, to serve
Peanut Butter Sauce:
- ⅓ cup creamy peanut butter
- 1½ cups chicken stock or water
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- ½ teaspoon red pepper flakes or to taste
- 1 teaspoon sesame oil
Instructions
- Place the 1 pound chicken thighs and 1 pound chicken breasts (diced) in a bowl and add 2 tablespoons low-sodium soy sauce, 3 garlic cloves, 1 tablespoon cornstarch, 2 teaspoons brown sugar , ½ teaspoon ground cumin, ½ teaspoon ground coriander and ¼ teaspoon black pepper. Mix thoroughly to combine. Allow it to sit for 15 minutes.
- Meanwhile, whisk ⅓ cup creamy peanut butter, 1½ cups chicken stock , 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey, ½ teaspoon red pepper flakes, and 1 teaspoon sesame oil until smooth. Adjust thickness with a bit more liquid if needed. You may also blend to easily get it super smooth.
- Heat the 1 ½ tablespoons avocado oil in a large pan over medium-high. Add chicken in a single layer (work in batches if needed). Cook 5-6 minutes, turning, until mostly cooked through and lightly browned.
- Reduce heat to medium-low and pour in the peanut sauce. Stir gently to coat.
- Cook 3–5 minutes until the chicken is fully cooked through.
- Garnish with cilantro and ¼ cup chopped peanuts, if desired and serve over cooked jasmine rice with lLime wedges and freshly chopped cilantro if using.
Notes
- Storage: Allow the chicken to cool then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months (thawing overnight in the fridge before reheating).
- Reheating: Reheat in a skillet with a splash of water, stirring occasionally, until piping hot throughout.
- The Chicken can be swapped with shrimp or tofu.
- If the sauce seems too thin, let it cook a little longer so it can thicken up.
- If the sauce seems too thick, stir in a splash more water or stock.
Nutrition
Calories: 580kcal | Carbohydrates: 20g | Protein: 57g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 1252mg | Potassium: 1061mg | Fiber: 2g | Sugar: 10g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 3mg