28 Delicious Chicken and Peanut Butter Culinary Delights

Welcome to a world where chicken and peanut butter unite in the most unexpectedly delicious ways! Whether you’re craving quick weeknight dinners or comforting family meals, these 28 creative recipes will transform your kitchen routine. From savory satays to creamy curries, get ready to discover mouthwatering combinations that will become instant favorites. Let’s dive into these culinary delights that prove this dynamic duo is a match made in food heaven!

Savory Peanut Butter Chicken Stir-fry

Keeping weeknight dinners exciting doesn’t require complicated techniques or hard-to-find ingredients—this savory peanut butter chicken stir-fry proves just that with its perfect balance of creamy, tangy, and umami flavors that come together in under 30 minutes. Let’s walk through each step methodically to ensure your stir-fry turns out perfectly tender and richly sauced every single time.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 3 tablespoons creamy natural peanut butter
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon toasted sesame oil
– 2 cloves garlic, minced
– 1 teaspoon freshly grated ginger
– 1/4 teaspoon crushed red pepper flakes
– 2 tablespoons vegetable oil
– 1 red bell pepper, thinly sliced
– 4 green onions, sliced
– 1/4 cup chopped roasted peanuts

Instructions

1. Pat the chicken cubes completely dry with paper towels to ensure proper browning.
2. Whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a small bowl until smooth.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add the chicken cubes in a single layer, leaving space between pieces to prevent steaming.
5. Cook the chicken undisturbed for 3-4 minutes until a golden-brown crust forms on the bottom.
6. Flip each piece and cook for another 3-4 minutes until the chicken is cooked through and reaches 165°F internally.
7. Transfer the cooked chicken to a clean plate using tongs.
8. Add the remaining 1 tablespoon vegetable oil to the same skillet.
9. Add the sliced bell pepper and cook for 2-3 minutes until slightly softened but still crisp.
10. Return the cooked chicken to the skillet with the peppers.
11. Pour the prepared peanut sauce over the chicken and peppers.
12. Stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
13. Remove from heat and stir in the sliced green onions.
14. Sprinkle with chopped roasted peanuts before serving.

But the real magic happens when you take that first bite—the tender chicken contrasts beautifully with the crisp-tender peppers, while the creamy peanut sauce clings to every component without being overly heavy. For a complete meal, serve this over fluffy jasmine rice to soak up every last drop of sauce, or wrap it in warm tortillas for an unexpected fusion twist that will have everyone asking for seconds.

Creamy Peanut Butter Chicken Soup

Often overlooked in American kitchens, this comforting peanut butter chicken soup combines familiar flavors in an unexpectedly delightful way. Our methodical approach will guide you through creating this creamy, savory dish that’s perfect for chilly evenings. One spoonful will convince you this belongs in your regular recipe rotation.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons rich peanut oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger root
– 4 cups rich chicken broth
– 1 cup smooth, creamy peanut butter
– 1 cup full-fat coconut milk
– 2 tablespoons soy sauce
– 1 teaspoon smoked paprika
– ½ teaspoon crushed red pepper flakes
– ¼ cup fresh cilantro leaves, chopped
– 2 tablespoons roasted peanuts, roughly chopped

Instructions

1. Heat the rich peanut oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the bite-sized chicken pieces in a single layer and cook until golden brown on all sides, approximately 6-8 minutes total.
3. Transfer the browned chicken to a clean plate using tongs, being careful to leave any rendered fat in the pot.
4. Add the finely diced yellow onion to the same pot and cook until translucent and fragrant, about 5 minutes.
5. Stir in the minced fresh garlic and freshly grated ginger root, cooking for exactly 1 minute until aromatic.
6. Pour in the rich chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Return the browned chicken pieces to the pot along with any accumulated juices.
8. Whisk together the smooth peanut butter and full-fat coconut milk in a separate bowl until completely smooth.
9. Gradually stir the peanut butter mixture into the soup base until fully incorporated.
10. Add the soy sauce, smoked paprika, and crushed red pepper flakes, stirring to combine.
11. Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
12. Stir in the chopped fresh cilantro leaves just before serving.
13. Ladle the hot soup into bowls and garnish with roughly chopped roasted peanuts.

Unbelievably creamy yet surprisingly light, this soup delivers layers of savory peanut flavor that deepen with each spoonful. The tender chicken pieces practically melt in your mouth while the subtle heat from the red pepper flakes provides just enough warmth. Try serving it over steamed jasmine rice for a complete meal that transforms this soup into a hearty main course.

Spicy Thai Peanut Butter Chicken Skewers

You’ve probably stared at that jar of peanut butter in your pantry, wondering if there’s more to life than sandwiches. These Spicy Thai Peanut Butter Chicken Skewers transform that humble ingredient into an unforgettable meal that’s surprisingly simple to master.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1/2 cup creamy natural peanut butter
• 3 tablespoons rich coconut milk
• 2 tablespoons fresh lime juice
• 2 tablespoons fragrant soy sauce
• 1 tablespoon aromatic honey
• 2 teaspoons fiery Sriracha sauce
• 2 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger
• 1/4 cup chopped fresh cilantro
• 2 tablespoons roasted peanuts, roughly chopped
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 8 wooden skewers in warm water for exactly 30 minutes to prevent burning during grilling.
2. Cut 1.5 pounds of boneless, skinless chicken thighs into uniform 1-inch chunks for even cooking.
3. In a medium mixing bowl, whisk together 1/2 cup creamy natural peanut butter, 3 tablespoons rich coconut milk, and 2 tablespoons fresh lime juice until smooth.
4. Add 2 tablespoons fragrant soy sauce, 1 tablespoon aromatic honey, 2 teaspoons fiery Sriracha sauce, 2 cloves of finely minced garlic, and 1 teaspoon freshly grated ginger to the peanut mixture.
5. Whisk the marinade vigorously for 1 full minute until completely emulsified and glossy.
6. Reserve 1/4 cup of the marinade in a separate small bowl for serving later.
7. Add the chicken chunks to the remaining marinade, tossing thoroughly to coat every piece.
8. Cover the bowl with plastic wrap and refrigerate for exactly 45 minutes – this timing allows flavors to penetrate without breaking down the chicken’s texture.
9. Thread the marinated chicken chunks onto the soaked skewers, leaving small spaces between pieces for heat circulation.
10. Preheat your grill or grill pan to medium-high heat (400°F) for 10 minutes before cooking.
11. Place the skewers on the hot grill and cook for 5-6 minutes until the bottoms develop visible grill marks and release easily.
12. Flip the skewers using tongs and cook for another 5-6 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
13. Transfer the cooked skewers to a clean platter and immediately brush with the reserved marinade.
14. Sprinkle the skewers with 1/4 cup chopped fresh cilantro and 2 tablespoons roughly chopped roasted peanuts.

Delight in how the tender, juicy chicken contrasts with the crunchy peanut topping, while the spicy-sweet sauce clings perfectly to each bite. Serve these skewers over fluffy jasmine rice to catch every drop of the vibrant peanut sauce, or tuck them into warm tortillas with crisp shredded vegetables for a creative Thai-inspired wrap that will become your new weeknight favorite.

Peanut Butter and Honey Glazed Chicken Wings

Kicking off our culinary adventure, these peanut butter and honey glazed chicken wings transform simple ingredients into an unforgettable sweet-savory experience that will have everyone asking for your secret recipe.

Ingredients

– 2 pounds fresh chicken wings, separated at joints
– ½ cup creamy natural peanut butter
– ⅓ cup golden raw honey
– 3 tablespoons rich soy sauce
– 2 tablespoons fresh lime juice
– 2 cloves aromatic garlic, minced
– 1 teaspoon freshly grated ginger
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons chopped roasted peanuts
– 2 tablespoons thinly sliced fresh scallions

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Pat the fresh chicken wings completely dry with paper towels to ensure crispy skin.
3. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
4. Season both sides of the wings evenly with coarse kosher salt and freshly cracked black pepper.
5. Bake the wings for 25 minutes until the skin begins to crisp and turn golden.
6. While the wings bake, combine creamy natural peanut butter, golden raw honey, rich soy sauce, fresh lime juice, aromatic minced garlic, and freshly grated ginger in a medium saucepan.
7. Whisk the sauce mixture constantly over medium heat for 3-4 minutes until smooth and slightly thickened.
8. Flip the wings using tongs and continue baking for another 15 minutes until fully cooked and crispy.
9. Transfer the hot wings to a large mixing bowl and pour the warm peanut butter-honey glaze over them.
10. Toss the wings gently but thoroughly until every piece is evenly coated with the glossy glaze.
11. Return the glazed wings to the baking sheet and bake for 5 final minutes to set the coating.
12. Transfer the finished wings to a serving platter and immediately garnish with chopped roasted peanuts and thinly sliced fresh scallions.

Outstandingly sticky and savory, these wings feature a crackling exterior that gives way to tender, juicy meat beneath the glossy peanut butter-honey glaze. The combination creates a perfect balance of sweet and salty flavors that cling to every bite, making them ideal for serving over steamed jasmine rice to soak up every last drop of the irresistible sauce.

Indonesian Satay with Peanut Butter Sauce

Perfectly grilled Indonesian satay brings the vibrant flavors of Southeast Asia right to your kitchen, with tender marinated meat skewers served alongside a creamy, aromatic peanut butter sauce that’s surprisingly easy to master at home.

Ingredients

• 1 ½ pounds boneless chicken thighs, cut into 1-inch cubes
• ¼ cup rich, creamy peanut butter
• 2 tablespoons fragrant soy sauce
• 2 tablespoons fresh lime juice
• 3 cloves garlic, finely minced
• 1 tablespoon warm honey
• 1 teaspoon vibrant ground coriander
• ½ teaspoon smoky paprika
• ¼ cup creamy coconut milk
• 8-10 bamboo skewers, soaked in water for 30 minutes
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. Combine chicken cubes, soy sauce, lime juice, minced garlic, coriander, and paprika in a large bowl, mixing thoroughly to coat every piece.
2. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours to allow flavors to penetrate the meat.
3. Thread 4-5 marinated chicken pieces onto each soaked bamboo skewer, leaving small spaces between pieces for even cooking.
4. Preheat your grill or grill pan to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
5. Place skewers on the hot grill and cook for 4-5 minutes until golden grill marks appear on the bottom side.
6. Flip each skewer using tongs and cook for another 4-5 minutes until chicken reaches an internal temperature of 165°F.
7. While chicken grills, whisk together peanut butter, honey, and coconut milk in a small saucepan over medium-low heat.
8. Stir the sauce constantly for 3-4 minutes until it becomes smooth and slightly thickened, then remove from heat.
9. Arrange grilled satay skewers on a serving platter and drizzle generously with the warm peanut sauce.
10. Sprinkle chopped fresh cilantro over the finished dish for a bright, herbal finish.

Remarkably tender chicken contrasts beautifully with the velvety peanut sauce, creating a perfect balance of savory and slightly sweet flavors. For an authentic street food experience, serve these skewers alongside steamed jasmine rice and quick-pickled vegetables, letting guests customize each bite to their preference.

Crunchy Peanut Butter Chicken Lettuce Wraps

Getting dinner on the table doesn’t have to be complicated when you have this flavorful, hands-on recipe that transforms simple ingredients into restaurant-worthy lettuce wraps. Ground chicken cooks quickly while the peanut butter sauce comes together in minutes, making this perfect for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen. The combination of crunchy vegetables and creamy sauce wrapped in crisp lettuce creates a meal that feels both light and substantial.

Ingredients

– 1 lb ground chicken
– 8 large butter lettuce leaves
– 1/2 cup creamy peanut butter
– 3 tbsp low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 tsp toasted sesame oil
– 2 cloves fresh garlic, minced
– 1 tbsp freshly grated ginger
– 1 cup shredded red cabbage
– 1/2 cup matchstick-cut carrots
– 2 thinly sliced green onions
– 1/4 cup chopped roasted peanuts

Instructions

1. Heat a large non-stick skillet over medium-high heat for 2 minutes until hot.
2. Add 1 lb ground chicken to the skillet, breaking it apart with a wooden spoon.
3. Cook the chicken for 6-8 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. While chicken cooks, whisk together 1/2 cup creamy peanut butter, 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 tsp toasted sesame oil, 2 cloves minced fresh garlic, and 1 tbsp freshly grated ginger in a medium bowl until smooth.
5. Tip: If the sauce seems too thick, add 1-2 tablespoons of warm water to reach a pourable consistency.
6. Reduce skillet heat to low and pour the peanut sauce over the cooked chicken.
7. Stir continuously for 1-2 minutes until the chicken is fully coated and the sauce is warmed through.
8. Arrange 8 large butter lettuce leaves on a serving platter or individual plates.
9. Spoon the peanut chicken mixture evenly among the lettuce leaves.
10. Top each wrap with shredded red cabbage, matchstick-cut carrots, thinly sliced green onions, and chopped roasted peanuts.
11. Tip: For the crispiest wraps, pat the lettuce leaves dry with paper towels before assembling.
12. Serve immediately while the chicken is still warm and the lettuce is crisp.
13. Tip: To prevent soggy wraps, serve the components separately and let everyone assemble their own at the table.

Let these wraps delight your senses with their perfect balance of textures—the cool, crisp lettuce contrasts beautifully with the warm, saucy chicken, while the fresh vegetables add refreshing crunch. The rich peanut sauce provides a creamy, slightly sweet backdrop that complements the savory chicken and bright, acidic notes from the vinegar. For a fun twist, try serving the filling in endive cups or as a topping for rice bowls with extra chopped peanuts sprinkled over the top.

Slow-Cooked Peanut Butter Chicken Curry

Finally, if you’re craving a comforting meal that practically cooks itself while filling your kitchen with incredible aromas, this slow-cooked peanut butter chicken curry is your answer. Following these methodical steps will yield tender chicken in a luxuriously creamy, gently spiced sauce that’s perfect for busy weeknights yet impressive enough for company. Let’s walk through each stage together to ensure your curry turns out perfectly balanced and deeply flavorful.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 tablespoon freshly grated ginger root
• 1 (14.5-ounce) can crushed tomatoes with their rich juices
• 1 (13.5-ounce) can full-fat coconut milk, well shaken
• 1/2 cup smooth natural peanut butter, stirred to incorporate oils
• 2 tablespoons pure maple syrup
• 2 tablespoons fresh lime juice, squeezed just before using
• 2 teaspoons ground cumin, freshly opened for maximum aroma
• 1 teaspoon smoked paprika for subtle smokiness
• 1/2 teaspoon cayenne pepper, adjusted for your preferred heat level
• 1/2 teaspoon fine sea salt
• 1/4 cup roughly chopped roasted peanuts for garnish
• 1/4 cup fresh cilantro leaves, loosely packed

Instructions

1. Pat the chicken thighs completely dry using paper towels to ensure proper browning.
2. Place the dried chicken thighs in a single layer in your slow cooker insert.
3. Scatter the finely diced onion evenly over the chicken.
4. Sprinkle the minced garlic and freshly grated ginger over the onion layer.
5. In a medium bowl, whisk together the crushed tomatoes, coconut milk, peanut butter, maple syrup, lime juice, cumin, smoked paprika, cayenne, and salt until fully combined.
6. Pour the sauce mixture over the chicken and vegetables, making sure all pieces are submerged.
7. Cover the slow cooker with its lid and cook on LOW heat for 6 hours until the chicken shreds easily with two forks.
8. Remove the lid and use two forks to shred the chicken directly in the sauce.
9. Stir the shredded chicken thoroughly to distribute it throughout the sauce.
10. Ladle the curry into bowls and garnish with chopped peanuts and fresh cilantro leaves.

Now, you’ll notice the chicken becomes incredibly tender after slow cooking, practically melting into the velvety peanut-infused sauce. The gentle heat from the cayenne builds gradually while the maple syrup provides just enough sweetness to balance the tomatoes’ acidity. Consider serving this curry over fluffy jasmine rice or with warm naan bread for soaking up every last drop of the richly spiced sauce.

Peanut Butter and Lime Chicken Tacos

Keeping weeknight dinners exciting can be a challenge, but these peanut butter and lime chicken tacos transform simple ingredients into something extraordinary with just a bit of thoughtful preparation. Let’s walk through each step together to ensure your tacos are perfectly balanced and bursting with flavor.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1/3 cup creamy natural peanut butter
– 3 tbsp freshly squeezed lime juice
– 2 tbsp rich soy sauce
– 1 tbsp golden honey
– 2 tsp aromatic minced garlic
– 1 tsp vibrant chili powder
– 1/2 tsp fragrant ground cumin
– 8 warm corn tortillas
– 1 cup crisp shredded red cabbage
– 1/4 cup fresh chopped cilantro
– 2 tbsp finely diced red onion

Instructions

1. Combine 1/3 cup creamy natural peanut butter, 3 tbsp freshly squeezed lime juice, 2 tbsp rich soy sauce, 1 tbsp golden honey, 2 tsp aromatic minced garlic, 1 tsp vibrant chili powder, and 1/2 tsp fragrant ground cumin in a medium bowl, whisking vigorously until the sauce becomes completely smooth and emulsified.
2. Place 1.5 lbs boneless, skinless chicken thighs in a separate bowl and pour the peanut-lime marinade over them, turning each piece to ensure thorough coating on all surfaces.
3. Cover the bowl with plastic wrap and refrigerate the chicken for exactly 30 minutes to allow the flavors to penetrate deeply while keeping the texture tender.
4. Heat a large skillet over medium-high heat until a drop of water sizzles and evaporates immediately upon contact.
5. Remove chicken from marinade, letting excess drip back into the bowl, and place thighs in the hot skillet in a single layer without crowding.
6. Cook chicken for 6-7 minutes on the first side until you see golden-brown edges and the chicken releases easily from the skillet surface.
7. Flip each chicken thigh using tongs and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
8. Transfer cooked chicken to a clean cutting board and let rest for 3 minutes to allow juices to redistribute evenly throughout the meat.
9. While chicken rests, warm 8 corn tortillas directly over a gas flame for 15-20 seconds per side until lightly charred and pliable, or heat in a dry skillet over medium heat.
10. Slice the rested chicken against the grain into 1/4-inch thick strips to ensure maximum tenderness in every bite.
11. Divide the sliced chicken evenly among warm tortillas, then top each with 1 cup crisp shredded red cabbage, 1/4 cup fresh chopped cilantro, and 2 tbsp finely diced red onion.

For serving, the creamy peanut sauce creates a velvety coating on the tender chicken that contrasts beautifully with the crisp cabbage crunch. The bright lime cuts through the richness while the fresh toppings add layers of texture that make each bite dynamic and satisfying.

Peanut Butter Chicken Zoodle Bowl

Very few dishes combine comfort and nutrition as beautifully as this peanut butter chicken zoodle bowl, which transforms simple ingredients into a satisfying meal that feels both indulgent and wholesome. Vibrant zucchini noodles create the perfect base for tender chicken coated in a rich, savory-sweet peanut sauce that comes together with minimal effort. Versatile enough for weeknight dinners yet impressive for guests, this bowl proves healthy eating doesn’t mean sacrificing flavor.

Ingredients

– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tablespoons toasted sesame oil
– 3 medium fresh zucchini, spiralized into noodles
– 1/2 cup creamy natural peanut butter
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon fresh lime juice
– 2 teaspoons finely grated fresh ginger
– 1/4 cup warm water
– 2 thinly sliced green onions
– 1 tablespoon toasted sesame seeds

Instructions

1. Heat 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of cubed chicken breasts in a single layer, cooking for 6-8 minutes until golden brown on all sides and internal temperature reaches 165°F.
3. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure proper browning and even cooking.
4. While chicken cooks, whisk together 1/2 cup creamy natural peanut butter, 2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 2 teaspoons finely grated fresh ginger, and 1/4 cup warm water in a medium bowl until smooth.
5. Transfer cooked chicken to a clean plate using tongs, leaving any drippings in the skillet.
6. Reduce heat to medium and add remaining 1 tablespoon toasted sesame oil to the same skillet.
7. Add 3 medium spiralized zucchini noodles, tossing constantly for 2-3 minutes until slightly softened but still al dente.
8. Tip: Avoid overcooking zucchini noodles—they should retain some crunch to prevent becoming watery.
9. Return chicken to skillet with zucchini noodles, pouring peanut sauce over everything.
10. Gently toss everything together for 1-2 minutes until evenly coated and heated through.
11. Tip: If sauce thickens too much, add 1 tablespoon of warm water at a time until desired consistency is reached.
12. Divide mixture between bowls, topping each with thinly sliced green onions and toasted sesame seeds.
Finally, the contrasting textures make each bite exciting—tender chicken against crisp-tender zucchini noodles, all coated in that velvety peanut sauce that clings perfectly. Fresh lime juice cuts through the richness while toasted sesame seeds add delightful crunch, creating a balanced bowl that satisfies both hunger and cravings. For a fun twist, serve with extra lime wedges for squeezing or add chili flakes for those who enjoy some heat.

Coconut and Peanut Butter Chicken Stew

Let’s dive into this comforting coconut and peanut butter chicken stew that brings together creamy textures and savory flavors in one pot. Last night’s dinner inspiration becomes today’s kitchen adventure as we walk through each simple step together. Learning to layer these ingredients properly will give you restaurant-quality results right at home.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs
– 2 tablespoons fragrant coconut oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 1 red bell pepper, thinly sliced
– 1/2 cup creamy natural peanut butter
– 1 (14-ounce) can rich coconut milk
– 2 cups homemade chicken broth
– 2 tablespoons tangy lime juice
– 1 tablespoon sweet honey
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/4 cup fresh cilantro, roughly chopped
– 1/4 cup roasted peanuts, coarsely chopped

Instructions

1. Pat 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs generously with salt and black pepper.
3. Heat 2 tablespoons of fragrant coconut oil in a large Dutch oven over medium-high heat until shimmering.
4. Carefully place the chicken thighs in the hot oil and sear for 5-6 minutes until golden brown.
5. Flip the chicken thighs and cook for another 4-5 minutes until the second side develops a deep brown crust.
6. Transfer the seared chicken to a clean plate, leaving the rendered fat in the pot.
7. Add the finely diced yellow onion to the hot oil and cook for 4 minutes until translucent.
8. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
9. Add the thinly sliced red bell pepper and cook for 3 minutes until slightly softened.
10. Whisk in 1/2 cup of creamy natural peanut butter until fully incorporated with the vegetables.
11. Pour in the rich coconut milk and 2 cups of homemade chicken broth, stirring to combine.
12. Return the seared chicken thighs to the pot, nestling them into the liquid.
13. Bring the stew to a gentle boil, then reduce heat to maintain a steady simmer.
14. Cover the pot and simmer for 25 minutes until the chicken reaches 165°F internally.
15. Remove the chicken thighs to a cutting board and shred them using two forks.
16. Return the shredded chicken to the pot along with 2 tablespoons of tangy lime juice.
17. Stir in 1 tablespoon of sweet honey, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper.
18. Simmer uncovered for 5 minutes to allow the flavors to meld together.
19. Stir in the roughly chopped fresh cilantro just before serving.
20. Ladle the stew into bowls and garnish with coarsely chopped roasted peanuts.

Spoon this luxurious stew over fluffy jasmine rice to soak up every drop of the creamy sauce. The tender shredded chicken melts in your mouth while the peanut butter creates a velvety texture that coats each ingredient perfectly. For an extra crunch, serve with crispy plantain chips on the side to contrast the stew’s smooth richness.

Ginger Peanut Butter Chicken over Rice

Just imagine coming home to a meal that combines the comforting warmth of ginger with the creamy richness of peanut butter, all served over fluffy rice. This ginger peanut butter chicken transforms simple ingredients into something extraordinary with minimal effort. Let’s walk through each step together to create this satisfying dish.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup creamy natural peanut butter
• 3 tbsp freshly grated ginger root
• 2 tbsp rich soy sauce
• 1 tbsp vibrant rice vinegar
• 2 tsp toasted sesame oil
• 2 cloves aromatic garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup long-grain white rice
• 2 cups cold water
• 2 tbsp chopped fresh cilantro
• 1 tbsp crushed roasted peanuts

Instructions

1. Rinse 1 cup of long-grain white rice under cold running water until the water runs clear to remove excess starch.
2. Combine the rinsed rice with 2 cups of cold water in a medium saucepan.
3. Bring the rice to a boil over high heat, then immediately reduce to the lowest heat setting and cover tightly with a lid.
4. Cook the rice for exactly 15 minutes without removing the lid, then remove from heat and let steam for 5 minutes.
5. While rice cooks, pat 1.5 lbs of boneless, skinless chicken thighs completely dry with paper towels.
6. Season both sides of the chicken thighs generously with salt and pepper.
7. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
8. Place chicken thighs in the hot skillet, making sure they don’t touch each other for proper browning.
9. Sear chicken for 5-6 minutes on the first side until a deep golden-brown crust forms.
10. Flip chicken and cook for another 4-5 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
11. Transfer cooked chicken to a clean plate and tent loosely with foil to keep warm.
12. Reduce skillet heat to medium and add 1 cup of low-sodium chicken broth to deglaze the pan, scraping up all the browned bits with a wooden spoon.
13. Whisk in 1 cup of creamy natural peanut butter until completely smooth and incorporated.
14. Add 3 tbsp of freshly grated ginger root, 2 cloves of minced aromatic garlic, 2 tbsp of rich soy sauce, 1 tbsp of vibrant rice vinegar, and 2 tsp of toasted sesame oil to the sauce.
15. Simmer the sauce for 3-4 minutes, stirring constantly, until it thickens to a gravy-like consistency that coats the back of a spoon.
16. Return the cooked chicken to the skillet, turning to coat each piece completely in the ginger peanut sauce.
17. Serve the ginger peanut butter chicken immediately over the fluffy steamed rice.
18. Garnish with 2 tbsp of chopped fresh cilantro and 1 tbsp of crushed roasted peanuts for texture and freshness.

The tender chicken practically melts in your mouth while the velvety peanut sauce provides a luxurious coating that clings to every grain of rice. That final sprinkle of crunchy peanuts and bright cilantro creates a delightful contrast against the rich, savory-sweet sauce. Try serving this with quick-pickled vegetables on the side to cut through the richness and add a refreshing crunch to each bite.

Peanut Butter Chicken and Vegetable Stir-fry

Many home cooks find stir-fry dishes intimidating, but this peanut butter chicken version simplifies the process with clear, methodical steps that build confidence. Mastering this recipe means you’ll have a flavorful, balanced meal ready in under 30 minutes that combines protein, vegetables, and a rich sauce in one pan. Making this dish tonight will transform your weeknight dinner routine with minimal cleanup and maximum satisfaction.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons creamy peanut butter
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 cloves fresh garlic, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced into thin strips
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 2 green onions, thinly sliced
• 1/4 cup roasted peanuts, roughly chopped

Instructions

1. Whisk together 2 tablespoons creamy peanut butter, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 2 cloves minced fresh garlic, and 1 teaspoon freshly grated ginger in a small bowl until smooth.
2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add 1 pound cubed chicken breasts to the hot skillet in a single layer, cooking undisturbed for 2 minutes to develop golden-brown sear marks.
4. Flip each chicken piece and continue cooking for 3 more minutes until the chicken reaches 165°F internal temperature and is cooked through.
5. Transfer the cooked chicken to a clean plate using tongs, leaving any oil in the skillet.
6. Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1/2 cup sliced carrots to the hot skillet, stirring constantly for 4 minutes until vegetables are crisp-tender with bright, vibrant colors.
7. Return the cooked chicken to the skillet with the vegetables, pouring the prepared peanut sauce over everything.
8. Stir continuously for 2 minutes until the sauce thickens and coats all ingredients evenly, creating a glossy sheen.
9. Remove the skillet from heat and sprinkle with 2 thinly sliced green onions and 1/4 cup roughly chopped roasted peanuts.

Each bite delivers contrasting textures from the tender chicken and crisp vegetables, all coated in that rich, savory peanut sauce. Enjoy this stir-fry over steamed jasmine rice or spoon it into lettuce cups for a lighter meal that still satisfies with every flavorful component.

Baked Peanut Butter Chicken Thighs

Gathering ingredients for a simple yet spectacular weeknight dinner has never been more rewarding. Baked peanut butter chicken thighs transform humble ingredients into a sticky, savory-sweet masterpiece that will have everyone asking for seconds, using a method even novice cooks can master with confidence.

Ingredients

– 2 pounds bone-in, skin-on chicken thighs
– ½ cup creamy natural peanut butter
– ¼ cup rich soy sauce
– 2 tablespoons golden honey
– 2 tablespoons fresh lime juice
– 3 cloves aromatic garlic, minced
– 1 teaspoon freshly grated ginger
– ½ teaspoon crushed red pepper flakes
– 2 tablespoons thinly sliced scallions
– 1 tablespoon toasted sesame seeds

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat 2 pounds of bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
3. Whisk together ½ cup creamy natural peanut butter, ¼ cup rich soy sauce, 2 tablespoons golden honey, 2 tablespoons fresh lime juice, 3 minced garlic cloves, 1 teaspoon freshly grated ginger, and ½ teaspoon crushed red pepper flakes in a medium bowl until smooth.
4. Place the dried chicken thighs skin-side up in a single layer in a 9×13-inch baking dish.
5. Pour the peanut sauce evenly over the chicken, making sure each piece is thoroughly coated.
6. Bake at 400°F for 35-40 minutes until the chicken skin is deeply golden and the internal temperature reaches 165°F when tested with an instant-read thermometer.
7. Transfer the baked chicken thighs to a serving platter using tongs.
8. Spoon the thickened pan sauce over the chicken thighs.
9. Garnish with 2 tablespoons of thinly sliced scallions and 1 tablespoon of toasted sesame seeds.

Just out of the oven, the chicken emerges with crackling-crisp skin giving way to exceptionally juicy meat beneath. The glossy peanut sauce caramelizes into a sticky glaze that balances salty, sweet, and spicy notes perfectly. For a complete meal, serve these thighs over fluffy jasmine rice to soak up every drop of the incredible sauce, or shred the meat for next-level peanut butter chicken sandwiches.

Peanut Butter Chicken Salad with Sesame Dressing

When you’re craving something both comforting and exciting, this peanut butter chicken salad delivers incredible flavor with surprisingly simple steps. We’ll build this dish methodically, creating tender chicken, crisp vegetables, and a velvety sesame dressing that comes together beautifully.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 2 tbsp toasted sesame oil
– 1/4 cup creamy natural peanut butter
– 2 tbsp rice vinegar
– 1 tbsp soy sauce
– 1 tsp honey
– 1 clove garlic, finely minced
– 1/2 tsp freshly grated ginger
– 4 cups crisp romaine lettuce, chopped
– 1 cup shredded red cabbage
– 1/2 cup matchstick-cut carrots
– 2 green onions, thinly sliced
– 2 tbsp roasted peanuts, roughly chopped
– 1 tbsp toasted sesame seeds

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat until shimmering.
3. Season both sides of the chicken breasts generously with salt and pepper.
4. Place chicken in the hot skillet and cook for 6-7 minutes without moving to develop a golden-brown crust.
5. Flip the chicken and reduce heat to medium, cooking for another 6-7 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
7. While chicken rests, whisk together remaining 1 tablespoon sesame oil, creamy natural peanut butter, rice vinegar, soy sauce, honey, finely minced garlic, and freshly grated ginger in a small bowl until smooth.
8. Thinly slice the rested chicken against the grain for maximum tenderness.
9. Combine crisp romaine lettuce, shredded red cabbage, matchstick-cut carrots, and thinly sliced green onions in a large bowl.
10. Arrange the salad mixture on plates and top with sliced chicken.
11. Drizzle the sesame-peanut dressing generously over each portion.
12. Sprinkle with roasted peanuts and toasted sesame seeds for crunch.

Something magical happens when the creamy peanut dressing coats the warm chicken and crisp vegetables. The combination creates a satisfying texture contrast between the tender protein and crunchy elements. Serve this salad in lettuce cups for a handheld option, or pair it with steamed rice for a more substantial meal that highlights the savory-sweet balance perfectly.

Peanut Butter-Marinated Grilled Chicken

Diving into this recipe reveals how peanut butter transforms ordinary chicken into something extraordinary. This marinade creates a beautifully caramelized crust while keeping the meat incredibly juicy inside. Follow these precise steps to achieve perfectly grilled chicken every time.

Ingredients

– 1 ½ pounds boneless, skinless chicken breasts
– ½ cup creamy natural peanut butter
– ¼ cup low-sodium soy sauce
– 3 tablespoons fresh lime juice
– 2 tablespoons pure maple syrup
– 2 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon smoked paprika
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons avocado oil for grilling

Instructions

1. Place 1 ½ pounds boneless, skinless chicken breasts between two sheets of parchment paper and pound to an even ¾-inch thickness using a meat mallet or rolling pin.
2. Whisk together ½ cup creamy natural peanut butter, ¼ cup low-sodium soy sauce, 3 tablespoons fresh lime juice, 2 tablespoons pure maple syrup, 2 cloves minced fresh garlic, 1 tablespoon freshly grated ginger, 1 teaspoon smoked paprika, ½ teaspoon coarse kosher salt, and ¼ teaspoon freshly cracked black pepper in a medium bowl until completely smooth.
3. Transfer the chicken breasts to a large resealable plastic bag and pour the peanut butter marinade over them, ensuring all surfaces are coated.
4. Press out excess air from the bag, seal tightly, and refrigerate for exactly 4 hours—this timing allows the enzymes in the peanut butter to tenderize the meat without breaking it down too much.
5. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates with 2 tablespoons avocado oil using tongs and a folded paper towel.
6. Remove chicken from the marinade, letting excess drip off, but don’t wipe it clean—this layer will create the caramelized crust.
7. Place chicken on the hot grill and cook for 6-7 minutes until you see prominent grill marks and the edges begin to look opaque.
8. Flip the chicken using grill tongs and cook for another 5-6 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer in the thickest part.
9. Transfer the grilled chicken to a clean cutting board and let rest for 5 minutes—this allows the juices to redistribute throughout the meat.
10. Slice the chicken against the grain into ½-inch thick pieces for serving.

Unbelievably tender with a slightly crisp, sweet-and-savory crust, this chicken delivers complex layers of flavor in every bite. The peanut butter marinade creates a beautiful mahogany glaze that clings to each slice. Serve it over coconut rice with a sprinkle of chopped peanuts and fresh cilantro for a complete meal that will have everyone asking for seconds.

Spicy Peanut Butter Chicken Pizza

Many home cooks shy away from unconventional pizza combinations, but this spicy peanut butter chicken pizza creates a perfect harmony of sweet, savory, and spicy flavors that will become an instant favorite. Making this unique pizza involves simple techniques that build layers of flavor, starting with a crispy crust and ending with a beautifully melted cheese topping. Just follow these clear steps to create a restaurant-quality pizza right in your own kitchen.

Ingredients

– 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
– 2 tablespoons creamy peanut butter, smooth and rich
– 1 tablespoon soy sauce, dark and savory
– 1 teaspoon sriracha sauce, spicy and vibrant
– 1 teaspoon honey, pure and golden
– 1 pre-made pizza dough, fresh and pliable
– ½ cup pizza sauce, robust and tomato-forward
– 1½ cups shredded mozzarella cheese, freshly grated
– 2 tablespoons chopped fresh cilantro, bright and aromatic
– 1 tablespoon roasted peanuts, roughly chopped

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Combine the creamy peanut butter, dark soy sauce, vibrant sriracha, and golden honey in a medium bowl, whisking until completely smooth.
3. Add the cubed chicken breasts to the peanut sauce mixture, tossing until every piece is thoroughly coated.
4. Heat a large skillet over medium-high heat and cook the sauced chicken for 6-8 minutes, stirring occasionally, until the chicken reaches 165°F internally and the sauce has thickened to a glossy coating.
5. Roll out the pliable pizza dough on a floured surface to form a 12-inch circle, being careful not to stretch the dough too thin in the center.
6. Carefully remove the hot pizza stone from the oven and transfer the dough to the stone using a pizza peel or inverted baking sheet.
7. Spread the robust pizza sauce evenly over the dough, leaving a ½-inch border around the edges for the crust.
8. Sprinkle half of the freshly grated mozzarella cheese over the sauce, creating an even layer.
9. Arrange the cooked peanut butter chicken evenly across the cheese layer, distributing it carefully to cover most of the pizza surface.
10. Top with the remaining mozzarella cheese, ensuring the chicken pieces are mostly covered.
11. Bake the pizza for 12-15 minutes, watching carefully until the crust is golden brown and the cheese is bubbly with slight browning spots.
12. Remove the pizza from the oven and let it rest for 3 minutes before slicing to allow the cheese to set properly.
13. Sprinkle the bright chopped cilantro and roughly chopped roasted peanuts over the hot pizza just before serving.

Just out of the oven, this pizza delivers an incredible textural experience with its crisp crust giving way to the creamy, spicy chicken and melted cheese. The peanut butter creates a rich, nutty base that perfectly balances the heat from the sriracha, while the fresh cilantro and crunchy peanuts add brightness and texture contrast. For an extra flavor boost, try drizzling additional sriracha or serving with a side of cool cucumber slices to complement the spicy elements.

Conclusion

Kaleidoscopic in flavor and creativity, these 28 chicken and peanut butter recipes prove this unlikely duo is a match made in culinary heaven! We hope you’ll whip up a few of these comforting dishes, share your favorites in the comments below, and pin your must-try recipes to your Pinterest boards for later. Happy cooking!