"Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa." — BLUESP
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skinless, boneless chicken breast halves - cut into 1 inch cubes
fresh mushrooms, sliced
red pepper flakes
1 (14.5 ounce) can
diced tomatoes with juice
smooth peanut butter
salt and pepper to taste
I used this recipe as a foundation. My family likes a little more flavor and spice so I added a bunch stuff.
Instead of breast I used skinless thighs and legs, mainly so the meat could cook in the sauce longer without drying out and gain the additional flavor. I cooked the meat in a little olive oil, onion, garlic (lots of it because I love the stuff), and ginger before adding the chicken stock. When I added the tomatoes and pepper flakes to the stock, I also added about ¼ -½ tsp. each of paprika, cayenne, and black pepper. Keep in mind that I doubled the recipe so this sounds like a lot of pepper but it really isn't. Left out the mushrooms because I hate them. Once the meat was close to done, I increased the heat to reduce the sauce. Do not reduce too much because the peanut butter thickens the sauce really quickly. ***This part is key*** Lower the heat and gradually add the peanut butter to the sauce. Do not dump it all in there at once and taste test as you add! I saw many complaints on here saying that the peanut butter was too overpowering. Just add as much according to your taste. The original recipe (doubled) called for 1½ cups of PB and I used maybe a ½ cup. Also, I used a combination of Simply Jiff and a natural crunchy peanut butter to cut out some of the sugar. Skim the oil that the PB produces from the sauce. If the sauce is too thick, add water to thin it out.
Added salt, not much, to taste at the end.
Served with green beans sautéed in garlic and rice.
Wow. I'm not sure what else to say. I found this recipe earlier tonight, and thought I'd give it a try. After making it according to the directions, and serving it for dinner, I think I may be able to make some suggestions to help improve it. For instance, you could navigate away from this page to a good recipe, never to return here again....
Hey, I'm the original poster of this recipe, and I have added a few things to it since I first posted. Add a chopped green pepper and half a bunch of fresh broccoli. It helps with the color problem and is yummy!
After reading almost all of the previous reviews, I made these additions....I added 1 chopped green pepper, 2 chopped garlic cloves (from the jar), a few sprinkles of cayenne pepper & smoke paprika, 1 tsp of chopped ginger (from the jar), one tsp of red chili sauce, one tsp fish sauce, few splashes of lime juice, and reduced the peanut butter to about 1/3 to 1/2 cup. It came out spicy (but I like it that way). Next time I will add another vegetable, like snow peas or broccoli. Overall, I enjoyed it and will make it again. I couldn't imagine not having made the additions though....
I have been making this receipe for more than two years. My wife can't get enough of it. I just had to write something about how a month doesn't go by without us making this.
We love this recipe at our house! My fiance loves it and wants to eat it at least once every two weeks! We usually eat it with fresh bell peppers and/or pineapple.
Thank you so much for this!
Very good. The peanut butter flavor wasn't overwhelming at all. The only thing I did differently was to add a little lime juice and a splash of fish sauce. Thanks!
I absolutely loved this recipe! I had been looking for a peanut butter/chicken recipe for ages and decided to try out this one. Yuuummmmy! well done. It's best recipe ever!! Peanut butter lovers have got to try this one out!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 315
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