Peanut Butter Chicken

Peanut Butter Chicken


"Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa."

Ingredients 35 m {{adjustedServings}} servings 528 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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  1. Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
  2. Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
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Reviews 85

  1. 103 Ratings


I used this recipe as a foundation. My family likes a little more flavor and spice so I added a bunch stuff. Instead of breast I used skinless thighs and legs, mainly so the meat could cook in the sauce longer without drying out and gain the additional flavor. I cooked the meat in a little olive oil, onion, garlic (lots of it because I love the stuff), and ginger before adding the chicken stock. When I added the tomatoes and pepper flakes to the stock, I also added about ¼ -½ tsp. each of paprika, cayenne, and black pepper. Keep in mind that I doubled the recipe so this sounds like a lot of pepper but it really isn't. Left out the mushrooms because I hate them. Once the meat was close to done, I increased the heat to reduce the sauce. Do not reduce too much because the peanut butter thickens the sauce really quickly. ***This part is key*** Lower the heat and gradually add the peanut butter to the sauce. Do not dump it all in there at once and taste test as you add! I saw many complaints on here saying that the peanut butter was too overpowering. Just add as much according to your taste. The original recipe (doubled) called for 1½ cups of PB and I used maybe a ½ cup. Also, I used a combination of Simply Jiff and a natural crunchy peanut butter to cut out some of the sugar. Skim the oil that the PB produces from the sauce. If the sauce is too thick, add water to thin it out. Added salt, not much, to taste at the end. Served with green beans sautéed in garlic and rice.


Wow. I'm not sure what else to say. I found this recipe earlier tonight, and thought I'd give it a try. After making it according to the directions, and serving it for dinner, I think I may be able to make some suggestions to help improve it. For instance, you could navigate away from this page to a good recipe, never to return here again....


Hey, I'm the original poster of this recipe, and I have added a few things to it since I first posted. Add a chopped green pepper and half a bunch of fresh broccoli. It helps with the color problem and is yummy!