Name: Chinese Peanut Butter Chicken with Sweet & Savory Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 500 g (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tablespoons cornstarch; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons vegetable oil; 120 g (½ cup) creamy peanut butter; 60 ml (¼ cup) low-sodium soy sauce; 2 tablespoons brown sugar; 1 tablespoon honey; 2 teaspoons rice vinegar; 2 teaspoons sesame oil; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 120 ml (½ cup) warm water or low-sodium chicken broth; 1 red bell pepper, thinly sliced; 1 cup broccoli florets; 1 medium carrot, thinly sliced; 3 green onions, sliced (for garnish); 1 tablespoon sesame seeds (optional garnish)

Description

This Chinese Peanut Butter Chicken combines tender chicken pieces with a creamy, sweet, and savory peanut sauce, creating a dish that tastes like your favorite takeout—but homemade. Perfect for weeknight dinners or cozy family meals, it’s quick, flavorful, and sure to become a favorite.

Ingredients

Scale

500 g (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
120 g (½ cup) creamy peanut butter
60 ml (¼ cup) low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon honey
2 teaspoons rice vinegar
2 teaspoons sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
120 ml (½ cup) warm water or low-sodium chicken broth
1 red bell pepper, thinly sliced
1 cup broccoli florets
1 medium carrot, thinly sliced
3 green onions, sliced (for garnish)
1 tablespoon sesame seeds (optional garnish)

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Instructions

Place the chicken pieces in a bowl. Add cornstarch, salt, and black pepper, tossing until evenly coated.
In a separate bowl, whisk together peanut butter, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and warm water or chicken broth until smooth.
Heat vegetable oil in a large pan or wok over medium-high heat. Add the chicken and cook 5–7 minutes, stirring occasionally, until golden and fully cooked. Remove chicken and set aside.
In the same pan, add bell pepper, broccoli, and carrot. Stir-fry 3–4 minutes until tender-crisp.
Return the chicken to the pan. Pour the peanut butter sauce over chicken and vegetables, stirring to coat evenly. Simmer for 2–3 minutes until the sauce thickens.
Remove from heat. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.

Notes

Use creamy peanut butter for the smoothest sauce; chunky peanut butter adds texture.
Adjust the sauce thickness by adding more warm water or broth if needed.
For a spicy version, add ¼–½ teaspoon red pepper flakes or chili paste.
Serve over rice, noodles, or cauliflower rice for a low-carb option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes