Why You’ll Love This Recipe
Chinese Peanut Butter Chicken is a delicious fusion dish that brings together the savory depth of stir-fry with the creamy richness of a peanut sauce. Tender chicken pieces are coated in a flavorful, slightly sweet, and mildly spicy peanut glaze that’s perfect over rice or noodles. It’s quick to make, packed with protein, and sure to become a favorite for easy weeknight dinners.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs (boneless, skinless)cornstarch (for coating)vegetable oilgarlic (minced)ginger (grated)soy saucecreamy peanut butterrice vinegar or lime juicehoney or brown sugarwater or chicken brothred pepper flakes or sriracha (optional for heat)green onions (for garnish)toasted peanuts (optional for crunch)
directions
Cut chicken into bite-sized pieces and toss with a bit of cornstarch to lightly coat.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add chicken and cook until golden brown and cooked through. Remove and set aside.
In the same pan, add garlic and ginger, sauté for 30 seconds until fragrant.
In a small bowl, whisk together soy sauce, peanut butter, vinegar or lime juice, honey or sugar, and water or broth until smooth.
Pour the sauce into the skillet and cook until slightly thickened, about 2–3 minutes.
Return the chicken to the skillet and toss to coat in the sauce. Cook another 2–3 minutes until everything is heated through and coated.
Sprinkle with green onions and optional toasted peanuts before serving.
Serve hot over rice, noodles, or steamed vegetables.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Add broccoli, bell peppers, or snap peas for a veggie boost.
Use crunchy peanut butter for added texture.
Swap chicken for tofu or shrimp for a different protein.
Add a splash of sesame oil for a deeper nutty flavor.
Top with sesame seeds or fresh cilantro for garnish.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.Not recommended for freezing due to sauce separation.
FAQs
Can I use natural peanut butter?
Yes, just be sure to stir it well to incorporate the oil.
Is this dish spicy?
Only if you add heat—red pepper flakes or sriracha are optional.
Can I make this gluten-free?
Yes, use tamari or a gluten-free soy sauce substitute.
What’s the best cut of chicken?
Thighs are juicier, but breasts work great for a leaner option.
Can I prep this ahead?
Yes, prep the sauce and chicken in advance and cook when ready.
What kind of vinegar is best?
Rice vinegar is traditional, but lime juice or apple cider vinegar works too.
Can I double the sauce?
Absolutely—great if you like extra for drizzling over rice or noodles.
Is this recipe kid-friendly?
Yes, it’s creamy and mild by default—just omit any spicy add-ins.
What do I serve this with?
Steamed rice, noodles, or sautéed veggies pair perfectly.
How do I make the sauce thicker?
Simmer a bit longer or add a cornstarch slurry if needed.
Conclusion
Chinese Peanut Butter Chicken is a quick, satisfying dish that delivers bold flavor with minimal effort. Creamy, savory, and just a little sweet, it’s a unique twist on takeout-style favorites you can make at home. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to be a hit.
Print
Chinese Peanut Butter Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
- Diet: Halal
Description
Chinese Peanut Butter Chicken is a savory and slightly sweet stir-fry dish featuring tender chicken coated in a rich, creamy peanut sauce. It’s a comforting fusion of flavors perfect served over rice or noodles.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or brown sugar
- 1/2 cup water (more as needed for thinning sauce)
- 1 teaspoon sesame oil
- Chopped green onions and peanuts (for garnish)
- Cooked rice or noodles, for serving
Instructions
- In a bowl, combine chicken with 2 tablespoons soy sauce and cornstarch. Mix to coat and let marinate for 10 minutes.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 5–7 minutes. Remove and set aside.
- In the same pan, add bell pepper and onion. Sauté for 3–4 minutes until just tender.
- Add garlic and ginger, cook for 1 minute until fragrant.
- In a bowl, whisk together peanut butter, 1/4 cup soy sauce, rice vinegar, honey, water, and sesame oil until smooth.
- Return chicken to the pan. Pour sauce over chicken and vegetables. Stir well to coat and simmer for 2–3 minutes until sauce thickens. Add more water if too thick.
- Serve hot over rice or noodles. Garnish with green onions and chopped peanuts.
Notes
- Use natural peanut butter for a more authentic flavor and smoother sauce.
- Can be made spicier with chili flakes or sriracha added to the sauce.
- Make it gluten-free by using tamari instead of soy sauce.
- Great for meal prep—reheats well and stays flavorful.