This peanut butter chicken recipe is quick, easy and can be on the table in about 30 minutes! It features crispy chicken coated in my favorite peanut sauce, crisp bell peppers and served over fluffy jasmine rice.
Easy, high protein and flavorful dinners are my absolute favorite. This crispy peanut butter chicken recipe is a total family favorite and is ready to eat in about 30 minutes.
Why you’ll love this recipe
Ready in 30 minutes! Have dinner on the table in just 30 minutes, or even faster if you prep the peanut sauce ahead of time!
High protein & low carb. You have the protein from the chicken and the peanut sauce for a filling and low carb meal.
Family friendly! Feeding picky eaters? This simple recipe is totally kid approved.
Perfect for meal prep. This peanut butter chicken keeps well in the fridge so you’ll have lunch and/or dinner prepped for a few days!
CHICKEN. You will need 2-3 chicken breasts for this recipe, depending on size.
TAPIOCA. We’ll coat the chicken in a mix of tapioca, salt and pepper to help it get crispy and give it some more flavor.
OIL & SOY SAUCE. To add a lot of flavor to the chicken, we’ll pan fry it in a mix of oil and soy sauce or tamari.
PEANUT SAUCE. My popular Thai peanut sauce will coat the chicken and add so much flavor and even an extra dose of protein.
VEGGIES. This recipe calls for just onion and red bell pepper, but you can definitely add more veggies into the mix.
I suggest other bell peppers, broccoli, carrots or snap peas. If you do add other veggies, you will want to add more than 1 cup of peanut sauce.
How to make peanut butter chicken
PREP CHICKEN. Cut the chicken into 1 inch cubes and add to a bowl. Add in the tapioca starch, salt and pepper and toss well to combine.
Add 1 tablespoon of the oil to a pan along with the 1 tablespoon of soy sauce
COOK. Once warm, add the chicken and cook until golden brown and cooked all the way through. Transfer to a bowl and set aside.
SAUTE VEGGIES. Add the remaining 1 tablespoon of oil to the same pan and add in the bell pepper, onion and garlic. Saute for 5-10 minutes or until soft.
COMBINE WITH SAUCE. Add in the cooked chicken and peanut sauce. Toss to combine. Taste and add more sauce if desired.
SERVE. Garnish with cilantro, peanuts and scallions. Serve over white rice and enjoy!
Make it a meal!
I love serving this peanut butter chicken over jasmine rice with some steamed broccoli on the side for extra greens.
If you aren’t a big fan of rice, you can try quinoa for added protein or your favorite noodles! Soba or rice noodles are my personal favorite.
For a lighter option, you can serve it with cauliflower rice or just stick to a bunch of veggies!
How to store, freeze & reheat
To store: Any leftover peanut butter chicken can be stored in the refrigerator in an air tight container, for 3-5 days.
To freeze: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 2 months. Let thaw before reheating.
Reheating: Either microwave for about 1 minute or until warm, or in a non-stick pan with a touch of oil until the sauce sizzles and the chicken is warm through the center. .
Frequently asked questions
Can I use chicken thighs instead?
Yes! You can use skinless chicken thigh pieces if you prefer. Follow all of the same cooking instructions as usual.
What does peanut butter chicken taste like?
The name of my peanut butter noodles always confuses people, so if you’re turned off by the name don’t be! It’s not merely peanut butter coated chicken.
This has a delicious umami flavor with hints of spice, sweetness and saltiness with tender yet crispy chicken pieces.
What else can I add?
I love adding in additional veggies, either steamed, sauteed or raw. You can try carrots, peppers, broccoli, peas, snap peas or bean sprouts for a bit of crunch.
As written, this recipe is not super spicy, so I like to add some red pepper flakes or a bit of sriracha for an extra kick.
More dinner recipes you will love!
Peanut Butter Chicken
by: claire cary
- 1 ½ pounds chicken breast
- 2 tablespoons tapioca starch
- ¾ teaspoon salt
- ¾ teaspoon pepper
- 2 tablespoons oil divided
- 1 tablespoon low sodium tamari or soy sauce
- 1 red bell pepper sliced or diced
- ½ cup finely diced white or yellow onion
- 2 teaspoons minced garlic
- 1 cup peanut sauce click for recipe
- First, prep the peanut sauce. For this recipe, I recommend using chicken broth instead of water for extra flavor.
- The sauce recipe calls for 1/2 cup water, but for this chicken I recommend 3/4 cup (but chicken broth) since the tapioca from the chicken will thicken the sauce up as it cooks.
- Cut the chicken into 1 inch cubes and add to a bowl.
- Add in the tapioca starch, salt and pepper and toss well to combine.
- Add 1 tablespoon of the oil to a pan along with the 1 tablespoon of soy sauce
- Once warm, add the chicken and cook until golden brown and cooked all the way through.
- Transfer to a bowl and set aside.
- Add the remaining 1 tablespoon of oil to the same pan and add in the bell pepper, onion and garlic.
- Saute for 5-10 minutes or until soft.
- Add in the cooked chicken and peanut sauce. Toss to combine and let cook for about 5 minutes to let the chicken absorb the flavors of the sauce.
- Taste and add more sauce if desired. I like it quite saucy so I usually add more!
- Garnish with cilantro, peanuts and scallions. Serve over white rice and enjoy!