Peanut Butter Chicken Recipe

Wondering what to have for tonight’s dinner? If you’re a fan of rich and satiating food, then this peanut butter chicken is definitely worth a try. It has that delicious nutty taste and tons of savory flavors to keep you satisfied.

Is This Peanut Butter Chicken Recipe Healthy?

Yes, it is relatively healthy.

With around 32 grams of protein per serving, our this recipe makes a fulfilling meal. It’s the combination of chicken breasts and peanut butter that offers such an excellent source of protein.

On top of that, broccoli and carrots add to the amount of dietary fiber and vitamins, especially vitamins A, C, and K.

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And even though this is a hearty dish, all of the indexes fall under the recommended upper limits of the 2020 – 2025 Dietary Guidelines for Americans. One serving of our this recipe contains around 500 calories, 2.5 g saturated fats, and less than 600 mg sodium.

Main Ingredients

1. For the Chicken

We use skinless boneless chicken breasts for a leaner eating experience. Plus, chicken breasts are naturally light-tasting and can absorb seasonings beautifully, which makes them fantastic for cooking with a rich-flavored peanut butter sauce.

2. For the Peanut Butter Sauce

Our rich nutty peanut butter sauce calls for simple everyday ingredients which can be easily found at any grocery or supermarket:

• Peanut butter: We use unsalted smooth peanut butter for our mix.
• Honey: To sweeten the sauce.
• Spices: We add pepper, cumin, garlic powder, ginger powder, and onion powder for a kick of flavor.
• Cornstarch: To give the sauce a thick consistency.
• Ketchup: The mildly sweet and sour flavor of ketchup balances the rich savory taste of peanut butter.
• Reduced-sodium soy sauce: To add an extra umami flavor to our sauce.
• Water: To help the sauce dissolve more easily.

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3. For the Sides

Since our this recipe has tons of rich flavors, we serve it along with cooked white rice and boiled veggies for a well-rounded meal. Tender-crisp broccoli and carrots add texture to our creamy dish, while the soft rice soaks up the sauce beautifully, making each mouthful absolutely satiating.

How to Store the Leftovers

You can store the leftover peanut butter chicken in an airtight container in the fridge for up to 4 days. To reheat, simply microwave it at medium heat for 2 minutes.

What to Serve with

Our delicious peanut butter chicken makes a rich and filling main course. Serve it alongside these light-hearted dishes for a well-balanced meal:

• Healthy Miso Soup Recipe
• Stracciatella Soup Recipe
• Tofu Salad Recipe
• Seaweed Salad Recipe
• Chicken Tinola Recipe
• Winter Melon Meatball Soup

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Chicken Skillets Packed With Flavors

Our chicken tagine recipe is a modern stovetop take on the traditional clay-pot slow-cooked Moroccan dish. The fork-tender chicken, olives, onions, and chickpeas are bathed in the rich and aromatic sauce for a complex flavor combination that pleases just everyone.

This spicy chicken recipe is a prime example of how Korea produces some of the world's best fried chicken dishes. Our recipe fries the nuggets to crispy perfect and coats them in a Gochujang sauce, the key ingredient that has made Korean fried chicken popular.

How to Make Peanut Butter Chicken

5 from 1 vote

Today's peanut butter chicken recipe makes a delicious hearty dinner with savory chicken cooked in a smooth and tasty peanut butter sauce. Serve with hot white rice and boiled broccoli and carrots.

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• cook TIME 45 mins
• prep TIME 15 mins
• total TIME 1 hr

• COURSE Main Course
• CUISINE American
• SERVINGS
  4

  servings
• CALORIES 508 kcal

INGREDIENTS

1x2x3x

• 14 oz skinless boneless chicken breast (cut into 1.5-inch pieces)
• 3 tbsp unsalted peanut butter
• 1 tbsp honey
• 1/2 tbsp cornstarch
• 1/4 cup cilantro (chopped)
• 8 oz broccoli (cut into florets)
• 3 oz carrot (julienned)
• 2 oz red onion (diced)
• 0.5 oz roasted unsalted peanuts
• 1 tbsp canola oil
• 3 tbsp reduced-sodium soy sauce
• 2 tbsp garlic (minced)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1 tsp black sesame seeds
• 1 1/2 tbsp Heinz's ketchup
• 3/4 cup water
• 3 cups cooked medium-grain rice

INSTRUCTIONS

Image instructions

Prep:

1

Cut the chicken breasts into 1.5-inch slices.

2

Cut the broccoli into florets: Wash the broccoli under running water, then pat dry. Place the broccoli on a cutting board, the large stem facing up. With a paring knife, slice the large florets away from the large stem, one by one. Half or quarter the florets to have even pieces.

3

Cut the carrot into thin strips (julienne method): Cut off the top and peel the skin. From top to bottom, peel the carrot to have thin slices, then stack the slices up and slice them to have thin strips.

4

Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.

5

Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.

6

Roughly chop the cilantro.

Cook:

1

Make the peanut butter sauce: In a small mixing bowl, add 1/2 tsp garlic powder, 1/2 tsp ginger powder, 1 tbsp honey, 1/2 tbsp cornstarch, 1/2 tsp onion powder, 1/2 tsp pepper, 1/2 tsp cumin, 3 tbsp unsalted peanut butter, and 1 1/2 tbsp Heinz's ketchup. Mix to combine. Then add 3 tbsp reduced-sodium soy sauce and 3/4 cup water. Stir well.

2

Boil the carrot and broccoli: Bring water to a boil in a skillet. Add 3 oz carrot and 8 oz broccoli and cook for 2 minutes. Remove from heat when done, drain them and rinse through water so that their color remains bright.

3

Saute the garlic and red onion: In a skillet over medium heat, add 1 tbsp canola oil, 2 tbsp garlic, and 2 oz red onion. Stir well for 2 minutes.

4

Add the chicken: Add 14 oz chicken breast and stir-fry for 3 minutes.

5

Add the peanut butter sauce: Add the peanut butter sauce, stir well and bring to a boil, then cook for another 20 minutes over low heat or until the sauce thickens up.

6

Add the black sesame seeds, cilantro, and roasted peanuts: Remove from heat when done, then sprinkle 1 tsp black sesame seeds, 1/4 cup cilantro, and 0.5 oz roasted peanuts on top.

7

Serve with rice and boiled veggies.

NUTRITION

Nutrition Facts

How to Make Peanut Butter Chicken

Amount Per Serving (1 serving)

Calories 508Calories from Fat 136

% Daily Value*

Fat 15.1g

23%

Saturated Fat 2.5g

16%

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Cholesterol 72mg

24%

Sodium 576mg

25%

Potassium 774mg

22%

Carbohydrate 61g

20%

Fiber 4g

17%

Sugar 10g

11%

Protein 32g

64%

Vitamin A 4008IU

80%

Vitamin C 55mg

67%

Calcium 73mg

7%

Iron 4mg

22%

* Percent Daily Values are based on a 2000 calorie diet.

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