Peanut Butter-Chili Chicken Recipe -
Peanut Butter-Chili Chicken Recipe
  • READY IN 1 hr

Peanut Butter-Chili Chicken

Recipe by  

"If you think peanut butter combined with chocolate is divine, wait until you try this winning combination of peanut butter and chili sauce. Served over pasta or rice to soak up every last bit of the zesty sauce, this recipe may turn out to be a family favorite!"

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Sprinkle salt and pepper over chicken.
  2. Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat.
  3. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs.
  4. Drain all but 1 tablespoon drippings from skillet. Heat 1 tablespoon drippings over medium heat.
  5. Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and ground red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Add chicken. Spoon peanut butter sauce over chicken.
  6. Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. Serve with pasta.
Kitchen-Friendly View


  • Betty's Tips
  • Chunky or smooth? Use the peanut butter you like best; either will give the sauce a fantastic flavor.
  • Cut leftover chicken--if there is any--into small pieces and add to a stir-fry for extra kick.
  • ®Reg. T.M. of General Mills, Inc. or its affiliates

Reviews More Reviews

Mar 17, 2003

I used grilled chicken breasts instead. When I make the sauce I add 1/4-1/2 tsp. coconut extract and extra cayenne pepper(lots), then spoon the sauce over the chicken. If you happen to have coconut milk substitute it for the cup of water, you'll not be disappointed. Yesterday, I made it as the recipe was posted using breasts and it turned out great. Don't be squemish about the various ingredients, this is a FABULOUS entreè. Serve with a Coconut Rice, also from an posting. Reminds me of travels to Singapore for Chicken Satè, except no jet lag!

Oct 01, 2002

We love spicy, sweet chicken, and this is the best! If you've never tried it, don't be nervous about mixing peanut butter and chicken, you might be surprised how well the flavors blend together. We even used boneless, skinless chicken breasts and reduced-fat peanut butter to make this a healthier meal, and it tasted fantastic.


4 Ratings

Jul 23, 2003

Terrific! I make something similar to this using salsa. Very good too, but I think I like the chili sauce better. Thanks!

May 23, 2003

Not much flavor other than hot. The sauce was fine on rice, but didn't do much for the chicken. My husband liked it, but more as a change of pace. He agreed it didn't have much flavor other than being (spicy) hot.


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  • Calories
  • 776 kcal
  • 39%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 50.1 g
  • 77%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 51.8 g
  • 104%
  • Sodium
  • 794 mg
  • 32%

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

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