Chicken in Peanut Sauce Recipe -
Chicken in Peanut Sauce Recipe
  • READY IN 50 mins

Chicken in Peanut Sauce

Recipe by  

"Tender, buttery chicken breasts in smooth peanut sauce. Serve with a side dish of rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Thoroughly mix tomato puree, peanut butter, orange juice, soy sauce, and honey in a bowl. Stir ginger and curry powder into the tomato mixture.
  2. Season chicken cutlets with salt and black pepper.
  3. Heat olive oil in a skillet over medium heat; cook chicken in hot oil until golden brown, about 3 minutes per side. Pour the tomato mixture over the chicken, reduce heat to medium-low, and place a cover on the skillet; cook at a simmer, stirring occasionally, until the chicken is cooked through and the sauce thickens, about 30 minutes. Add water as needed to thin sauce if it gets too thick.
  4. Sprinkle parsley and peanuts over the chicken to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2012

Putting all the ingredients together made me feel a little leary of this recipe, however, once mixed together and simmering, I could tell it was going to be good and it was. Like the previous reviewer said, it doesn't lack flavor! I used crunchy peanut butter instead of creamy and it tasted fine. I would use less ginger and add some cayenne pepper. I think adding sautéed onions before cooking the chicken would be yummy. Next time I would add some veggies while simmering, like bell peppers, carrots, etc. It's a good recipe and kind of reminded me of a thai curry without the added fat of coconut milk. I would definitely make it again.

Most Helpful Critical Review
Jul 28, 2015

I may well have gone wrong somewhere, but this turned out like tomato flavored wallpaper paste! I ended up adding a couple of cups of chicken stock, as well as more peanut butter. Not a big hit with anybody.

Dec 06, 2012

Tasty sauce.. for me needed a little heat. I think the chicken was a little dried out so I'll cook it less time next time. Leftovers were moister as it had time to absorb some sauce

Oct 08, 2012

I approached this recipe with some trepidation but was pleasantly surprised at the outcome. I added extra ginger and black pepper and substituted cumin for curry powder because I really do like spicy foods. Yet I wasn't impressed with the sauce until I added it to the chicken and then it all came together. Next time I will substitute sesame paste for the peanut butter. Not at all bland, that's for sure!

Apr 26, 2015

Simple and easy and tasty make. Substituted paprika for curry because I don't like curry. Was even better next day after sitting overnight in the fridge.

Apr 01, 2015

This was great. I added a pinch or two of cayenne pepper and cumin to give it a little more heat, based on other reviews recommending to do so. I served it over a bed of rice and sauteed peppers and onions in with the mixture, and it turned out great. I only cooked the chicken by itself about 2 minutes on each side instead of 3 so that it wouldn't dry out, which worked wonders. Solid 4/5, but I'm not sure it would have worked without all the suggested tweaks.

Sep 10, 2014

My family loved it and asked if I'd make it again.

Dec 31, 2013

This is a really good & quick dish to make. I did change it a little, instead of using curry I substituted with 1/4-1/2 tsp of red pepper flakes. I will definitely make this again


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  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 898 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Laka kuharica
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