Peanut chicken is a quick and easy homemade meal that tastes like takeout! Tender chicken, a creamy peanut sauce, and a pop of fresh toppings make this a fast weeknight meal you’ll want on repeat.
Holly’s Recipe Highlights
- Flavor: It’s rich and creamy with a nutty peanut base, balanced by savory soy, a hint of sweetness, fresh lime brightness, and a gentle kick of heat.
- Why Make It: It’s a beginner friendly recipe that uses simple pantry ingredients and has a bold, flavorful sauce that comes together fast.
- Prep Ahead: Whisk sauce ingredients then slice peppers and chicken. Cover and refrigerate until ready to cook. Use jarred minced ginger and bottled lime juice for even quicker prep.
- Serving Suggestions: I love this 4 serving dish over cauliflower rice, in crisp lettuce wraps, or spooned over sautéed cabbage for a simple, yet satisfying low carb dinner.
Peanut Sauce Pantry Wins
- Sauce:
- Smooth peanut butter creates an extra smooth sauce. Natural peanut butter adds the most peanut flavor, but any unsweetened variety will work. Almond butter can be used but will have a slightly different taste.
- Full fat canned coconut milk gives the sauce rich, creamy body. Be sure to shake or stir it well before measuring. Light coconut milk will make a thinner, less rich sauce.
- A flavorful trio of garlic, ginger, and red pepper flakes creates a fresh and fragrant base. Use jarred garlic and ginger when time is short. Adjust pepper flakes to taste.
- Soy sauce adds salty, savory richness. You could sub in tamari, but coconut aminos would offer a slightly sweeter taste.
- Fresh lime juice is the best way to balance the rich peanut butter and coconut milk.
- While brown sugar sweetener is optional, it helps balance the savory peanut sauce.
- Chicken Breast: Cut chicken into even, bite sized pieces so it cooks quickly. Boneless skinless thighs can be used for a juicier result and extra flavor.
- Red Pepper: Adds sweetness and color, while green bell pepper is a less sweet option. You can also swap in broccoli, snow peas, or zucchini if that’s what you have on hand.
- Toppings: Green onions, cilantro, crushed peanuts, and lime wedges are optional, yet they add a pop of freshness, a squeeze of brightness, and a hint of crunch that ties everything together.
How To Make Peanut Chicken
- Mix the sauce ingredients in a bowl (full recipe below).
- Season chicken and cook in a skillet. Remove from the pan.
- Cook the pepper in the skillet.
- Add the chicken, and sauce back to the skillet. Simmer.
- Serve with toppings.
Holly’s Best Peanut Chicken Tips
- Add chicken to a hot skillet and allow it to develop a light brown crust before stirring. This will add more flavor and color to the finished sauce.
- Customize the sauce. If it is too thick, add a splash of water or extra coconut milk. If it is too thin, simmer a minute or two longer.
- Keep extra lime wedges on the table to for extra bright flavor.
Save It For Later
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat gently on the stovetop over low heat, or in short bursts in the microwave, stirring in between to keep the sauce smooth. Add extra liquid if sauce is too thick.
- Add fresh cilantro, green onions, peanuts, and lime just before serving for the best texture and flavor.
Takeout Favorites, Low Carb Style
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Peanut Chicken
Tender chicken and red peppers simmer in a creamy peanut coconut sauce with lime, garlic, and ginger. This easy skillet dinner is rich, savory, and weeknight-friendly.
Equipment
Ingredients
- 1 pound chicken breast cut into bite-sized pieces
- 1 tablespoon olive oil divided
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 red bell pepper sliced
- green onions , cilantro, crushed peanuts, lime wedges for serving
Sauce
- 1 cup canned full-fat coconut milk
- ⅓ cup natural peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar sweetener such as Swerve, optional
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- ½ teaspoon chili flakes or to taste
Instructions
- In a bowl, whisk together coconut milk, peanut butter, soy sauce, lime, garlic, ginger, brown sugar sweetener (if using), and chili flakes. Set aside.
- Heat 2 teaspoons of oil in a large skillet over medium high heat. Season chicken with salt and pepper and cook 6 to 8 minutes until browned and cooked through.
- Remove chicken from the pan and set aside on a plate.
- Add the remaining 1 teaspoon of oil to the pan along with the red pepper, cooking for 2 to 3 minutes until tender.
- Add the peanut sauce and cooked chicken back to the pan. Reduce the heat to medium low and simmer for 2 to 4 minutes until warmed through.
- Serve topped with sliced green onions, cilantro, crushed peanuts, and lime wedges.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 2 months.
- Reheat gently on the stovetop, or in short bursts in the microwave. Add liquid if sauce becomes too thick.
Nutrition Information
Calories: 460kcal | Carbohydrates: 15g | Protein: 32g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 943mg | Potassium: 798mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1042IU | Vitamin C: 43mg | Calcium: 35mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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