Peanut Butter Chicken

Ingredients

• 200 gchicken
• 2 tspolive oil
• 4 tbsppeanut butter
• 1 tbspmaple syrup or runny honey
• 1 tbspchilli sauce
• 1 tbsplight soy sauce
• 2 tsptoasted sesame oil
• 1/2 tspgarlic granules
• Juice of 1/2 lemonlemon
• 120 mlchicken stock
• 2 tbsproasted peanuts
• 1 tbspfresh chopped herbs
• 1spring onion
• 1red chilli

Instructions

1. 1

   Cook the chicken

   Cut the chicken into evenly sized pieces, about 2.5 cm. Heat the olive oil in a 20 cm pan over a medium heat, then fry the chicken for about 5 minutes, stirring frequently, until it begins to brown.

2. 2

   Mix the sauce

   While the chicken cooks, put the peanut butter, maple syrup or honey, chilli sauce, light soy sauce, sesame oil, garlic granules, lemon juice and half the stock in a bowl. Whisk until smooth; the sauce should be about as thick as double cream. It may look thin at this stage, but it thickens as it heats.

3. 3

   Add the sauce

   Pour off any liquid fat or oil from the chicken, then add the peanut sauce. Bring it to a gentle simmer, stirring continuously, and add more stock gradually as needed while the sauce thickens. If the sauce splits, lower the heat and stir in more liquid until it becomes creamy again. Taste and adjust the seasoning if needed.

4. 4

   Finish and serve

   Continue cooking for about 5–7 minutes, until the chicken is cooked through and the sauce has thickened. Garnish with the roasted peanuts, fresh herbs, spring onion and red chilli, then serve.

What is peanut butter chicken?

Peanut butter chicken is a broadly adaptable dish rather than a single traditional recipe, bringing together chicken and a savoury-sweet peanut sauce. This version uses soy, chilli, sesame oil and lemon for a balance of salty, spicy, nutty and tangy flavours.

The method keeps the meal straightforward: cook the chicken in a pan, whisk the sauce separately, then simmer them together. That gives the peanut butter time to loosen and coat the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 521 calories, 35g protein, 26g carbs, 33g fat.

The chicken provides much of the protein, while the peanut butter contributes both fat and some protein; the sweetener and stock contribute to the sauce's carbohydrates. Serve it with vegetables and a measured portion of rice or another grain to make a more balanced plate.

Choosing the sauce ingredients

Peanut butter: a smooth variety is easiest to whisk into an even sauce, while a crunchy one will give a more textured finish.

Sweetness and heat: maple syrup or honey rounds out the chilli sauce. Chilli sauces vary in strength, so the finished dish can be adjusted to your taste at the table.

Stock and lemon: stock controls the sauce's consistency, and lemon juice brightens the rich peanut flavour. Keep some stock back so you can add it gradually.

Keep the chicken pieces even

Cut the chicken into pieces of roughly the same 2.5 cm size so they cook at a similar pace. Stir them as they fry to encourage even browning without leaving one side in contact with the pan for too long.

A 20 cm pan is specified for the initial cooking. If your pan is much smaller, the chicken may crowd together and release moisture rather than brown.

Whisk before heating

Mix the sauce ingredients with only half of the stock first. Whisking them together cold helps smooth out the peanut butter before it meets the heat.

The uncooked sauce may seem thinner than expected. It thickens quickly once simmering, so use the remaining stock a little at a time rather than pouring it all in at once.

Watch the simmer

Bring the sauce just to a gentle simmer and keep stirring as it thickens. A hard boil can make a peanut-based sauce split, so turn down the heat if it starts bubbling vigorously.

The recipe allows about 5–7 minutes for the chicken and sauce to finish cooking together. Check that the chicken is cooked through before serving, and loosen the sauce with stock if it gets too thick.

Finish with fresh toppings

Roasted peanuts add crunch against the smooth sauce, while spring onion and fresh herbs bring a fresher note. Slice the red chilli finely and use as much as suits your preference for heat.

Serve the chicken with rice or another simple side to catch the sauce. Steamed greens or lightly cooked vegetables make a useful contrast to its richness.

Recipe notes & tips

• Use smooth peanut butter if you want the sauce to whisk together quickly.
• Add the reserved stock in small pours so you can control the final consistency.
• Keep the sauce at a gentle simmer and stir continuously as it thickens.
• Taste the sauce before serving and adjust the seasoning if needed.
• Slice the spring onion and chilli just before serving for a fresher garnish.

Variations

• Use honey: swap it for the maple syrup to keep the same sweet note.
• Adjust the heat: use less chilli sauce or red chilli for a milder finish.
• Add vegetables: serve with steamed greens alongside the chicken.
• Change the herbs: use another fresh chopped herb you have to hand.
• Make it crunchier: scatter extra roasted peanuts over each portion.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they finish cooking together.
• Crowded pan: cook in a roomier pan if the chicken is packed tightly, so it can brown.
• Adding all the stock at once: reserve half for mixing and add the rest gradually to control thickness.
• Boiling the sauce hard: lower the heat and keep stirring to help prevent it splitting.
• Serving before checking: make sure the chicken is cooked through before taking the pan off the heat.

How to store

Cool leftovers promptly, then keep them in a covered container in the fridge and use within 2 days. Reheat gently in a pan, stirring and adding a splash of stock or water if the sauce has thickened; heat until piping hot throughout.

Frequently asked questions