Full of flavor and texture, this mouthwatering peanut butter chicken recipe uses simple ingredients to make the most delicious meal. The rich peanut butter sauce perfectly covers the chicken and veggies for a meal that tastes better than takeout! I am always looking for ways to make popular takeout meals at home so I can control what is going into the food I am serving my family and how it tastes. Plus it’s made with easy-to-keep frozen veggies! This peanut butter chicken comes together fairly quickly, usually within 30 minutes. It’s perfect for busy weeknights when you need a delicious meal on the table fast. Love this type of recipes? Then try swapping out peanut butter with orange to make most delicious healthy orange chicken. If you’re looking for more Asian-inspired dishes that your kids will love, be sure to check out this collection of Healthy Asian Recipes for Babies and Kids.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Peanut butter – Use smooth natural peanut butter. Do not use crunchy peanut butter for this creamy peanut butter sauce. Cornstarch – Just like with moo goo gai pan, tossing the chicken pieces in cornstarch before cooking helps create a thin, crispy layer on the outside when cooked. It also gives the chicken a delightful texture while helping it stay moist on the inside. It also helps thicken the sauce so that it will cling to the chicken and vegetables. Green beans – I like to use frozen green beans for convenience but you can use fresh, if preferred. Chicken broth – Helps thin out the sauce and add flavor. You can also use water if you don’t have any broth on hand. Sesame oil – A richly flavored oil that perfectly complements the peanut butter in this recipe. Chicken – Use boneless, skinless chicken breasts that have been chopped into bite-sized pieces.
Substitutions
Instead of peanut butter, you can use almond butter, tahini, or sunflower seed butter for a nut-free alternative. Vegetables – instead of green beans, use frozen broccoli, red bell peppers, or snap peas. Cornstarch – you can use arrowroot powder or tapioca starch in a 1:1 ratio. Honey – maple syrup is a good substitute for honey in this easy peanut sauce recipe.
Step-by-Step Instructions
Tips for Success
Start with 1/2 cup of chicken broth for the sauce. If you prefer a thinner consistency after combining it with the chicken and vegetables, feel free to add more as needed. When adding frozen vegetables, there is no need to thaw first, as doing so may result in a mushy texture.
Serving Suggestions
Serve this easy peanut butter chicken recipe over brown rice, white rice, or even cauliflower rice. You can also eat it with noodles – yum! You can also get creative with fusion options like adding it to tacos or naan pizza! Dress up your chicken with even more color and flavor by garnishing with chopped peanuts, green onions, cilantro, sesame seeds, etc. For a spicy kick, sprinkle some red pepper flakes onto your peanut butter chicken. For toddlers, if they struggle with mixed foods, serve deconstructed.
Storage
If you anticipate having leftovers, mix the chicken with an appropriate amount of sauce, and store any remaining chicken and sauce separately in airtight containers for up to 3 days. If you skip this step, that’s perfectly fine. Just be aware that the sauce tends to thicken considerably when refrigerated. When reheating, you will need to add some broth or water to achieve the desired consistency. I also recommend freezing the chicken and sauce separately for up to 3 months.
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