Whether you scoop peanut butter straight from the jar or use it sparingly, this spicy peanut butter chicken is for you. The sweet-salty sauce balances bold flavours and coats nutritious chicken, wholesome peanuts and bright green beans. It’s a family favourite that’s ready in about twenty minutes.
If you’re a devoted peanut butter fan, there are worse habits to have. My natural maple peanut butter (three ingredients) is dangerously easy — omit the maple if you prefer less sweetness.
Asian chicken recipe
Having lived in Asia, I love cooking and sharing recipes inspired by that region. Asian food can be both comforting and exciting to make and eat. Many people worry it requires exotic ingredients or special tools — but you don’t need either.
These Asian chicken recipes are written for Western kitchens and pantries and for cooks of all levels. If you want to start exploring, try one of these dishes:
- Filipino Chicken Adobo — deep, savory flavour, great slow-cooked.
- Asian Air Fryer Chicken Wings — sticky, crisp wings for starters or sides.
- Chinese Chicken Curry — hearty and saucy, perfect over rice.
- Chicken Yaki Udon — chicken, noodles and vegetables all in one pan.
- Thai Grilled Chicken Salad — a bright salad that brings peanuts back into play.
Peanut butter sauce
I’m not someone who eats plain peanut butter sandwiches, but I can’t resist a peanut butter sauce — especially on chicken, and especially when it’s a spicy Asian-style sauce.
Peanut-and-chicken combinations are common across Asia — think chicken satay. The magic isn’t just the sweet, earthy peanuts but the balance of salty soy, tangy rice wine, spicy chilli and a touch of sugar.
Smooth natural peanut butter is a handy shortcut here and in many other recipes. It blends easily, is a reliable pantry staple and gives a creamy texture. I use a natural, unprocessed peanut butter (100% peanuts, no sugar). Smooth works well, though crunchy adds texture if you prefer.
Recipe Tips and Notes
- This is a quick recipe. Be organised before you start: chop and grate the veg and whisk the sauce so everything is ready.
- I prefer dark meat but used chicken breasts here because they’re easy to cube evenly. Boneless thighs work well too.
- Peanut butter is rich — three tablespoons for four people gives the right balance without being overpowering.
- Sesame oil, cooking wine (or rice vinegar), soy sauce and dried chilli flakes thin and balance the peanut richness to make a glossy, moreish sauce.
- Shao hsing cooking wine adds depth if you have it; rice vinegar is a fine substitute.
- Adjust chilli to taste: 1/2 tsp gives a gentle lift, 1 tsp brings more heat. Serve with chilli oil on the side for extra spice.
- Simmer the sauce over medium-low heat so it stays smooth. If it thickens too much, add a splash of water to loosen it.
Serving suggestions
This recipe is designed to be served over rice but works well with egg noodles too. A simple bowl of plain, fluffy white rice keeps the meal low-maintenance and lets the sauce shine.
Pair it with a crisp side like Korean carrot salad for brightness, or add a vegetable-forward noodle dish such as prawn noodle stir fry (omit prawns to make it meat-free) or miso noodles with Tenderstem broccoli to round out the meal.
Storage and leftovers
Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stove with a little water to loosen the sauce. You can also freeze leftovers for up to two months; defrost overnight in the fridge before reheating.
More Asian chicken recipes
- Shoyu Chicken
- Indonesian Fried Rice (Nasi Goreng)
- Chicken and Sweet Potato Curry
- Chicken Katsu Curry
Spicy Peanut Butter Chicken
Ingredients
- 450g / 1 lb chicken breast, cut into cubes
- 1 tbsp soy sauce
- 2 tsp cornstarch
- 2 tbsp vegetable oil, divided
- 1/2 onion, chopped
- 1 tbsp grated ginger
- 2–3 cloves garlic, minced
- 100g / 1 cup green beans, trimmed
- 2–3 green onions, sliced
- 1 tsp sesame seeds (optional)
For the sauce
- 3 tbsp smooth peanut butter
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp Shao hsing cooking wine (or 1 tbsp rice vinegar)
- 4 tbsp soy sauce
- 1/2–1 tsp dried chilli flakes
- 125ml / 1/2 cup hot water
Instructions
- In a medium bowl, mix 1 tbsp soy sauce with the cornstarch. Add the chicken cubes and set aside.
- Prepare the vegetables: chop the onion, grate the ginger, trim the green beans and mince the garlic.
- In another bowl whisk together the peanut butter, brown sugar, cooking wine (or rice vinegar), 4 tbsp soy sauce, chilli flakes and hot water until smooth. Set aside.
- Heat a large frying pan or wok with 1/2 cup water and bring to a boil. Add the green beans and cook 5 minutes until tender and bright. Remove the beans, discard the water and wipe the pan dry.
- Return the pan to the stove with 1 tbsp vegetable oil. When hot, add the chicken and cook until browned on both sides, about 5 minutes. Remove with the beans.
- Add the remaining tablespoon of oil, then the chopped onion. Cook about 5 minutes, then add the grated ginger and minced garlic and stir-fry for 30 seconds.
- Pour in the peanut sauce and bring to a simmer. Add the chicken and green beans and simmer over medium-low heat for 5 minutes until the sauce is thick and glossy. Add a splash of water if the sauce is too thick.
- Serve sprinkled with sliced green onions and sesame seeds.
Nutrition
Carbohydrates: 12 g |
Protein: 30 g |
Fat: 13 g
Nutrition information is automatically calculated and should be used as an approximation.
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