I promise you right now, there is no better use for peanut butter than this recipe!
Something magical happens when you mix the peanut butter, lime and chilli to turn this into a lip smackingly great sauce. I love anything Thai, but for once you don’t need all the fish sauce, shrimp paste, tamarind, garlic etc. to get that amazing taste.
Peanut butter – which is something that I HATE on it’s own bleugh! (sorry peanut butter lovers) is 100% the star of this dish.
Those red chilli add a great hit of heat, but feel free to leave them out if you don’t like it spicy.
It’s all on the table in about 20 minutes, so this is a great mid week meal too.
I’ve been making this for years now, it’s one that my mum passed down to me. I still have the recipe scribbled on a scrap of paper, dotted with oil spots from about 10 years ago! Mum’s version also has beansprouts in, which I include sometimes, along with broccoli or mange tout or whatever bit of veg I have around.
If you’re making this for kids who don’t eat chillies, I’d suggest leaving them out, dishing their portions up, keeping them warm and adding the chopped chillies to the rest of the pan. Then just stir through for a minute or two.
Here’s a video on how to make the recipe as part of our 20 minute Tuesday series:
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The Peanut Butter Chicken Recipe:
My Peanut Butter Chicken is packed full of flavour and ready in 20 minutes! A great mid-week meal, with no fussy ingredients!
- 1 tbsp olive oil
- 1 large onion peeled and sliced
- 3 chicken breasts chopped into bite sized chunks
- 1 heaped tbsp ground coriander
- 300 ml chicken stock water + 2 stock cubes is fine (use bouillon for gluten free)
- 2 heaped tbsp smooth peanut butter check if you need it to be gluten free, it usually is though
- Juice of 2 limes
- 1 red chilli chopped finely (I use fresno chillies)
- 200 g green beans ends chopped off and sliced into short lengths
- Boiled Rice
- 1 red chilli sliced into thin strips
- 1 small bunch chopped coriander (cilantro)
- A blob of sweet chilli jam also tastes great!
- 2 tbsp toasted peanuts dry cook in a hot pan for 2 minutes until lightly browned)
If serving with rice, put the rice onto cook first, then you can cook the rest of the meal whilst the rice is boiling.
Heat the oil in a large pan that has a lid, over a medium-high heat. Add in the chicken and cook, turning regularly, until sealed (about 2-3 minutes).
Add the onion and continue to cook for a further 2 minutes, then stir through the ground coriander.
Add in the peanut butter, juice of one of the limes and the stock. Stir, bring to a gentle bubble, then place the lid on and simmer for 7-8 minutes until slightly thickened. Check on it and stir a couple of times to make sure it doesn't catch.
Add in the green beans, taste and add in the remaining lime juice if needed. Give everything a stir, and leave to cook for another 5 minutes with the lid off. You can add a splash of water if it's starting to look too dry.
Serve with boiled rice, and sprinkle with chopped chillies (or sweet chilli jam) and coriander (cilantro).
Can it be made ahead?
Yes, make it ahead (without the toppings), then cool, cover and refrigerate for up to two days. Heat thoroughly in a pan, adding a splash of water to help loosen it.
Can it be frozen?
Yes! Cool, cover and freeze (without the toppings), then defrost thoroughly overnight in the fridge before reheating in a pan until piping hot. You may need to add a splash of water to loosen it up.
Can it be made gluten free?
Yes, replace the stock with gluten free stock (water plus bouillon is fine). Make sure your peanut butter brand is gluten free.
What if I don't like chillies/spicy food?
Leave out the chillies entirely. This meal has still got plenty of flavour without the chillies.
Nutritional information is per serving - WITHOUT the serving suggestions of rice and sweet chilli jam.
This is a remake of a recipe I first published in May 2014. Do you want to see how bad my photograpy was then? Ok here goes (cringe):