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Chicken in Peanut Sauce

Chicken in Peanut Sauce

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Tender, buttery chicken breasts in smooth peanut sauce. Serve with a side dish of rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 995 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Thoroughly mix tomato puree, peanut butter, orange juice, soy sauce, and honey in a bowl. Stir ginger and curry powder into the tomato mixture.
  2. Season chicken cutlets with salt and black pepper.
  3. Heat olive oil in a skillet over medium heat; cook chicken in hot oil until golden brown, about 3 minutes per side. Pour the tomato mixture over the chicken, reduce heat to medium-low, and place a cover on the skillet; cook at a simmer, stirring occasionally, until the chicken is cooked through and the sauce thickens, about 30 minutes. Add water as needed to thin sauce if it gets too thick.
  4. Sprinkle parsley and peanuts over the chicken to serve.
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Reviews

kmw
2
11/30/2012

Putting all the ingredients together made me feel a little leary of this recipe, however, once mixed together and simmering, I could tell it was going to be good and it was. Like the previous reviewer said, it doesn't lack flavor! I used crunchy peanut butter instead of creamy and it tasted fine. I would use less ginger and add some cayenne pepper. I think adding sautéed onions before cooking the chicken would be yummy. Next time I would add some veggies while simmering, like bell peppers, carrots, etc. It's a good recipe and kind of reminded me of a thai curry without the added fat of coconut milk. I would definitely make it again.

LindaT
1
12/6/2012

Tasty sauce.. for me needed a little heat. I think the chicken was a little dried out so I'll cook it less time next time. Leftovers were moister as it had time to absorb some sauce

Israel Guibbory
1
10/8/2012

I approached this recipe with some trepidation but was pleasantly surprised at the outcome. I added extra ginger and black pepper and substituted cumin for curry powder because I really do like spicy foods. Yet I wasn't impressed with the sauce until I added it to the chicken and then it all came together. Next time I will substitute sesame paste for the peanut butter. Not at all bland, that's for sure!