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. 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 of our 20 minute Tuesday series on YouTube which includes super tasty recipes like my Pan Fried Salmon with Spaghetti, One of Chis’s favourites Crispy Chilli Chicken, awesome Asian Chicken Lettuce 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. 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.
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 you’ve 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
- 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
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, 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).
Recipe Video
Recipe Notes
Nutritional Information
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
- A 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):
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Barbara says
March 4, 2019 at 6:35 pmAbsolutely fabulous nothing left highly recommend
Laura says
September 16, 2018 at 7:16 pmUhhhhh this is delicious. Just made it and we wolfed it down! Thanks for the awesome recipe xx
Lindsey Morris says
September 13, 2018 at 7:07 pmOmg I made this tonight with whole earth peanut and coconut butter – instead of the chopped chillies I added sweet chilli sauce at the end. Thoroughly delcisious and I think it will definitely become one of my weekly staple dishes.
Arlene Belzer says
April 20, 2018 at 8:04 pmSounds lovely; how much–in ounces–is 300 ml of stock? Thanks.
Chris Corbishley says
May 2, 2018 at 11:39 amHi Arlene,
300ml is around 10 fl oz of stock or 1 and 1/4 cups.
Most of our recipes have a **Convert To US Measures** option if you are struggling with any of the other measurements.
Many Thanks
Chris & Nicky
Caitlin says
April 18, 2018 at 1:59 amWhat a good idea! I loooove peanut sauce so I’m sure I would just love this. Plus the extra crunch from the peanuts on top!! Yum!
Melissa Griffiths says
April 18, 2018 at 12:56 amI love how simple this is and that you don’t need all the extra stuff. I love peanut sauce!!
Nicola Smith says
April 15, 2018 at 11:25 amThis is super tasty and so quick and easy. I used organic crunchy peanut butter as it’s what I had in the cupboard. Yummy
Chris says
April 10, 2018 at 9:50 pmI REALLY like this one!
Teresa Resteghini says
April 10, 2018 at 6:31 pmHi what can i use instead of corriander please thank you
Chris Corbishley says
May 2, 2018 at 12:03 pmHi Teresa,
This is a difficult one as we have not tried the recipe without the ground coriander and its a main part of the flavours of this dish. You could try substituting in 1/2 tbsp ground cumin and 1/2 tbsp mild curry powder instead but i havnt tried it so cant vouch for how it will taste.
If you do try it please let us know how you get on.
Many Thanks
Chris & Nicky
Brendan says
March 19, 2019 at 1:01 amI didn’t have coriander either and substituted it with a few sprinkles of cumin. I haven’t had the original recipe but I thought it turned out awesome!
nimmiafzal says
July 12, 2014 at 8:18 pmhi…glad to meet you..i loved your yummy blog!!!
happy FF:-)
Corina says
May 20, 2014 at 3:33 amI love spicy peanut butter sauces. This sounds fantastic.
nickycorbishley says
May 27, 2014 at 7:01 pmThanks Corina, it’s so great for a quick mid-week meal!
yourperfectburn says
May 19, 2014 at 4:46 pmMy wife and I have been making this dish for years. I use my own home grown heat that will bring most to their knees. The funny thing is, no matter how hot or how not hot you make the sauce, the flavor is there and though you wouldn’t think it… Peanut butter and peppers go quite well together. Great post, thanks for sharing.
nickycorbishley says
May 27, 2014 at 7:00 pmYes you’re right. So simple, but so tasty! I’m hoping to try with my own peppers soon, got a good selection growing at the moment 🙂
yourperfectburn says
May 27, 2014 at 10:46 pmThanks, let me know how they turn out.
Sana says
May 19, 2014 at 12:07 pmLooks yammie. I will give it a try today
nickycorbishley says
May 19, 2014 at 1:01 pmHope you enjoy it Sana 🙂