Peanut Butter Chicken Recipe | Takeout Style In 10 Minutes

This peanut butter chicken recipe comes together in less than 10 minutes and makes for a healthy and low carb dinner. Easy to make and tastes like takeout!

The best peanut butter chicken

Quick and easy dinners are my jam.

Most of the time, I have a plethora of sauces and seasonings in my pantry and several chicken breast fillets in my refrigerator. My go-to quick and easy dinners using chicken are Hunan chicken, orange chicken, and chicken with peanut sauce.

Why you’ll love this recipe

• Ready in 10 minutes. From prep to plate, this chicken with peanut butter sauce cooks takes no time. It’s perfect when you need a fast dinner on a busy weekday!
• Low carb and healthy. Packed with chicken breast and no calorie laden sauces, it’s healthy and low in carbs!
• Full of flavors and textures. Slightly sweet, slightly spicy, and with a sticky sauce, you’ll be reaching for seconds!
• Take out copycat. This dish tastes like something you’d get at a Chinese restaurant, but so much better.

What I love about this dish is just how GOOD it tastes and a healthy alternative to Chinese takeout! Seriously, this is so delicious.

Ingredients needed

This recipe uses simple and easy-to-find ingredients that you probably have in your pantry as we speak. If not, you can easily find them at your local grocery store. Here is what you’ll need:

• Chicken breast– Skinless and boneless filets that have been chopped into bite sized pieces. 
• Cornstarch OR almond flour– Use almond flour if you follow a low carb diet.
• Peanut butter– Smooth peanut butter with no added sugar or salt.
• Garlic– Freshly minced.
• Hoisin sauce– A thick and flavorful sauce that works well in Asian-inspired dishes. For a keto option, try keto teriyaki sauce.
• Soy sauce– Tamari or gluten free soy sauce work.
• Sesame oil– A flavorful and rich flavored oil that balances out the peanut flavor.
• Water– To thin out the sauce.
• Oil to fry– Use oil with a high smoke point, like peanut oil or safflower oil.

How to make peanut butter chicken

Simple is an understatement for this recipe. You follow a simple 3-step process that comes together in under 10 minutes!

Ready to whip this up?

Step 1- Season the chicken and make the sauce

Start by adding the chicken and cornstarch (or almond flour) in a small bowl and mixing well. In a mixing bowl, add the peanut butter, garlic, hoisin sauce, soy sauce, sesame oil and water and whisk together until smooth.

Step 2- Cook the chicken

Next, add some oil to a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 4-5 minutes, until no longer pink. Once cooked, pour the sauce into the pan. Let everything simmer for 4-5 minutes, until the sauce has thickened.

Step 3- Serve

Now, remove the pan off the heat and serve the chicken with peanut sauce over rice, cauliflower rice, or steamed vegetables.

Can I substitute the peanut butter?

If you have a peanut allergy or want to use something else, you can use tahini, sunflower seed butter, or almond butter.

Expert tips for success

• Coating the chicken in cornstarch or almond flour gives it a more tender texture and helps the sauce stick to it.
• Although tempting, do not use sesame oil to stir-fry everything together. The dish will be overpowering and detract from the lovely peanut butter flavor.
• Sprinkle the finished dish with sesame seeds and green onions.

Storing, freezing, and reheating instructions

• To store: Leftover chicken peanut butter can be stored in the refrigerator, covered, for up to five days.
• To freeze: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 6 months.
• Reheating: Either microwave for 30-40 seconds until warm, or in a non-stick pan until the sauce sizzles.

What to serve with this dish

Like any good stir-fry, you have endless possibilities for what to serve with this dish. Here are some ideas:

• Rice or alternative– White, curry rice, jasmine, or cauliflower fried rice.
• Noodles– Soba, rice, or buckwheat noodles.
• Vegetables– Zucchini, brussels sprouts, or steamed vegetables.
• Bread or alternatives– Rolls, buns, or even biscuits.
• Salad– Coleslaw, mock potato salad, or a cauliflower potato salad.

More easy chicken recipes to try

Frequently Asked Questions

• 1 1/2 lb chicken breast chopped into bite sized pieces
• 3 tablespoons corn starch or almond flour
• 1/4 cup peanut butter
• 1/4 cup Hoisin sauce or keto teriyaki sauce
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 clove garlic minced
• 1/2 cup water
• 2 tablespoons oil to fry

• In a small bowl, add the chicken and cornstarch and toss until coated. 

• In a mixing bowl, whisk together the peanut butter, hoisin sauce, soy sauce, sesame oil, minced garlic, and water. 

• Add the oil into a non-stick pan and place it over medium heat. Once hot, add the chicken and cook for 5-6 minutes until no longer pink.

• Add the sauce and mix until the chicken is coated. Cook for 4-5 minutes, until the sauce has thickened.

• Remove the pan off the heat and sprinkle with sesame seeds and green onions.

TO STORE: Leftover chicken peanut butter can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Either microwave for 30-40 seconds until warm, or in a non-stick pan until the sauce sizzles.

Serving: 1serving | Calories: 205kcal | Carbohydrates: 3g | Protein: 28g | Fat: 9g | Sodium: 685mg | Potassium: 510mg | Fiber: 1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg | NET CARBS: 2g