My Peanut Butter Chicken is packed full of flavour and ready in 20 minutes! This Thai Peanut Chicken is a great mid-week meal, with no fussy ingredients!
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.Ā 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.
This recipe was made as part ofĀ ourĀ Ā 20 minute Tuesday series on YouTubeĀ which includes super tasty recipes like myĀ Pan Fried Salmon with Spaghetti, One of Chis's favourites Crispy Chilli Chicken, awesome Asian Chicken LettuceĀ Wraps and many more quick and easy meals.
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.Ā I still have the recipe scribbled on a scrap of paper, dotted with oil spots from about 10 years ago!Ā 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, keepingĀ them warm and adding the chopped chillies to the rest of the pan.Ā Then just stir through forĀ a minute or two.
If you're anything like me and LOVE these Thai flavours then why not try one of these too:
Seafood Laksa
Thai Peanut Pork
Thai Yellow Fish Curry
If youāve tried my peanut butter chicken then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!
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The Peanut Butter Chicken Recipe:
20 Minute Peanut Butter Chicken
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
- 1 red chilli - chopped finely (I use fresno chillies) - this is optional - leave out if you don't like heat.
- Juice of 2 limes
- 200 g green beans - ends chopped off and sliced into short lengths
To Serve:
- 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)
INSTRUCTIONS
- 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, chopped chilli, 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).
Video
ā Notes
Nutrition
Equipment:
In order to make this Peanut Butter Chicken recipe you will need:
-
- A good Kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- Measuring Jug
- Juicer
- Measuring Spoons
- AĀ frying pan/skillet
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
- Rice Steamer.
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):
Some of the links in this post may be affiliate links ā which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! Thatās what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Chris Emery says
Made this for my wife on Date Night - used Aldi's Coconut & Peanut butter, used shallots and spring onions, marinaded the chicken in lime juice first and replaced green beans with mangetout, mini corn cobs and beansprouts. Superb! You've given us a great recipe to take and adapt slightly (I took my cue from your comment in the writeup about using up any veg to hand..).
Steven Bishop says
Made this last night huge hit with my two children and wife, calls for putting it on next week's menu thoroughly recommend .
Wendy Schofield says
I made this tonight and it was
delicious. I added sugar snap peas and broccoli. I will be making this again for the family.
Vanessa says
Delicious !!!! Thanks for sharing the recipe I made very spicy !
Ross says
Very bland, and doesn't taste like Thai food at all.
Followed the recipe to the letter.
Angelina says
I tried this recipe last night, quite bland in taste.
However, it is an OK option for a fast last minute dinner.
eric walker says
Easy . to make very tasty few ingredients, all in only 20 mins' Good also you can add whatever else you fancy or any flavour.Thank you will return to your site and recommend.