My Peanut Butter Chicken is packed with flavor and ready in 20 minutes. This simple Thai-style peanut chicken makes an excellent mid-week dinner with no fussy ingredients!
There really is no better use for peanut butter than in this recipe. The combination of peanut butter, lime and chilli creates a rich, tangy sauce that hits the spot every time. It delivers Thai-inspired flavours without needing fish sauce, shrimp paste or tamarind — just straightforward ingredients and big taste.
This dish is from our 20 Minute Tuesday series and works brilliantly for busy evenings. It’s quick, adaptable and lends itself to whatever veg you have to hand — beansprouts, broccoli or mange tout all work well alongside the green beans shown here.
If you’re not a fan of peanut butter on its own (I’m with you — bleugh!), it transforms in this sauce and becomes the star. The chopped red chilli gives a pleasant heat; omit it or reduce the amount if you prefer a milder dish.
Everything is on the table in about 20 minutes, making this an ideal quick mid-week meal. My mum gave me this recipe years ago and I still have the original scribbled note covered in oil spots — a testament to how often we make it. Her version sometimes includes beansprouts; feel free to add any quick-cooking vegetables you like.
For kids or anyone sensitive to spice, portion out their servings before adding chopped chillies to the rest of the pan — then stir the chillies through for a minute or two to release their heat.
If you enjoy these flavours, you might also like other Thai-inspired recipes such as Seafood Laksa, Thai Peanut Pork or Thai Yellow Fish Curry.
The Peanut Butter Chicken Recipe:
20 Minute Peanut Butter Chicken
By Nicky Corbishley
Prep: 5 mins | Cook: 15 mins | Total: 20 mins | Serves: 4
Ingredients
- 1 tbsp olive oil
- 3 chicken breasts, chopped into bite-sized chunks
- 1 large onion, peeled and sliced
- 1 heaped tbsp ground coriander
- 2 heaped tbsp smooth peanut butter (check label if you need gluten-free)
- 1 red chilli, chopped finely (optional)
- Juice of 2 limes
- 300 ml (1 1/4 cups) chicken stock (water + 2 stock cubes is fine; use bouillon for gluten-free)
- 200 g (7 oz) green beans, trimmed and cut into short lengths
To serve
- Boiled rice
- 1 red chilli sliced into thin strips (optional)
- 1 small bunch chopped coriander (cilantro)
- Sweet chilli jam (a spoonful works well)
- 2 tbsp toasted peanuts (dry-fry in a hot pan for 2 minutes until lightly browned)
Instructions
- If serving with rice, start the rice first so it cooks while you prepare the dish.
- Heat the oil in a large lidded pan over medium-high heat. Add the chicken and cook, turning regularly, until sealed (about 2–3 minutes).
- Add the sliced onion and cook a further 2 minutes, then stir in the ground coriander.
- Stir in the peanut butter, chopped chilli, the juice of one lime and the stock. Bring to a gentle simmer, cover and cook for 7–8 minutes until the sauce thickens slightly, stirring occasionally to prevent sticking.
- Add the green beans, taste and add the remaining lime juice if needed. Cook uncovered for another 5 minutes. Add a splash of water if the sauce looks too dry.
- Serve with boiled rice and top with sliced chillies (or a spoonful of sweet chilli jam), chopped coriander and toasted peanuts.
Notes
Make ahead: Yes — prepare without the toppings, cool, cover and refrigerate up to two days. Reheat thoroughly, adding a splash of water to loosen the sauce.
Freeze: Yes — cool, cover and freeze (omit toppings). Defrost overnight in the fridge before reheating; add a splash of water if needed.
Gluten free: Use gluten-free stock or water with bouillon and confirm your peanut butter is gluten-free.
Not a fan of spice? Leave out the chillies — the dish still has plenty of flavour.
Nutrition (per serving, without rice or jam)
Calories: 455 kcal | Carbohydrates: 21 g | Protein: 47 g | Fat: 21 g | Saturated Fat: 3 g | Cholesterol: 108 mg | Sodium: 829 mg | Fiber: 4 g | Sugar: 7 g
Nutrition information is an approximation and should be used as a guide.
Equipment
To make this recipe you will find the following useful:
- Good kitchen knife and chopping board
- Measuring jug and measuring spoons
- Citrus juicer
- Frying pan or skillet with a lid
- Wooden or silicone spoon
- Rice steamer or saucepan for cooking rice
This recipe was first published in May 2014 and has been updated since. The images show how the dish can be served — colourful, quick and satisfying weeknight food.
