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Peanut Butter Sauce Chicken

Peanut Butter Sauce Chicken

Rita's treats

"An invention of mine to make use of some leftover chicken breasts. Its ingredients mainly belong to the Far-Eastern cuisine, but it also has a slight Latin twist and a Lebanese hint! ENJOY"
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25 m servings 171 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 16
  1. 18 Ratings

Most helpful positive review

Very yummy, followed the recipe except that I used fresh jalapeño and it was the perfect amount of spice. Served it with rice and edimame.

Most helpful critical review

Quite good with a few modifications: add in brown sugar if using unsweetened peanut butter, change the jalapeño for spicy peppers (red Thai style), triple the peanut butter and double the soy. T...

Most helpful
Most positive
Least positive

Very yummy, followed the recipe except that I used fresh jalapeño and it was the perfect amount of spice. Served it with rice and edimame.

I thought this sounded so good that I made it tonight, even though I didn't have some ingredients. It was great!! I didn't have sesame oil so used olive oil, and didn't have the pine nuts (which...

Nice mix of ingredients. Tasty. I used fresh jalapeño also. Pickled? It really helps to have most of the ingredients...though I'm all for tweeking them. Pine Nuts are good to have in your freeze...

This was great! I didn't have pine nuts so I just left out that part. Being as I LOVE peanut butter, I double or even tripled that. I served with rice and it was amazing!!!!

I'd give it 6 stars if I could! Love this recipe. I used a whole fresh jalapeño, diced, and sautéed it with the garlic and chicken. Instead of using water, I used low-fat milk. Made for a very c...

We love this and make it pretty much all the time, whether or not we have leftover chicken. I use one dried cayenne pepper (that we dried ourselves from our garden) instead of jalapeno, because ...

I doubled the recipe to use some as a marinade (I grilled the chicken on skewers) and some as a dip. I used 1/4 cup total of the pine nuts, instead of the half cup for a double recipe, crushing ...

Saw this while browsing for peanut butter sauces. Simple and quick. Using what i had on hand, I switched the pine nuts for cashews. Simmered peppercorn with garlic. Added green onions, mint leav...

It's amazing! I changed a few things: added onions, saffron and garlic to the chicken first. Served it with yellow rice and it was perfect!

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