Traditional recipes

Chicken in a Peanut Sauce recipe

Chicken in a Peanut Sauce recipe

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  • Meat and poultry
  • Poultry
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Red pepper, spring onions and bean sprouts are tossed with strips of cooked chicken and noodles, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger.

171 people made this

IngredientsServes: 6

  • 225g (8 oz) Chinese noodles
  • 1 1/2 tablespoons vegetable oil, divided
  • 1 red pepper, julienned
  • 4 spring onions, chopped
  • 60g (2 oz) fresh beansprouts
  • 500g (1 lb) chicken breast fillets, cut into cubes
  • 140g (5 oz) smooth peanut butter
  • 2 tablespoons soy sauce
  • 1 teaspoon grated fresh ginger
  • 110ml (4 fl oz) chicken stock

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Cook pasta according to packet instructions.
  2. Sauté red pepper, spring onion and beansprouts in 1 tablespoon oil until tender yet still crunchy. Set aside.
  3. Sauté chicken in the same pan, adding remaining oil if needed. When chicken is done and juices run clear, set aside.
  4. Mix peanut butter, soy sauce and ginger in a large saucepan over medium low heat. Add chicken stock. Add pasta, sautéed vegetables and chicken. Toss to coat all ingredients. Serve immediately.

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Reviews & ratingsAverage global rating:(121)

Reviews in English (85)

Used different ingredients.Use garlic instead of ginger, didn't use any peppers, added some five spice mix.-23 Mar 2010

Wonderful recipe, wonderful flavours. I did add a couple of chillis and a clove of garlic, just because I thought it would spice it up a little. Highly recommend it, however, with the above measurements, it would barely feed three people, let alone six!-03 Jan 2010

loved it! was really simple to make, my 2 year old scoffed the lot too will definatly make again!-05 Jun 2011


  1. Preheat the oven to 350 F.
  2. Line a 9吉-inch baking dish with aluminum foil. Set aside.
  3. In a medium sized bowl, whisk together the PB2, water, lemon juice, soy sauce,
    sesame oil, brown sugar, garlic, paprika and cayenne pepper together until well
  4. In a separate bowl, toss the chicken breasts with one half of the peanut sauce and
    place in the prepared baking dish.
  5. Place into preheated oven and bake for 25 min or until internal temperature reaches
    165 F.
  6. Remove the dish from the oven, garnish with chopped green onion and serve with remaining peanut
  7. Enjoy!

We hope you enjoy our Baked Chicken with Peanut Sauce. For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.

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Chicken Satay with Peanut Sauce

1 Heat the oil in a small saucepan over high heat. When hot, stir-fry the curry paste for about a minute or until very fragrant and thick.

2 Stir in the coconut milk and bring it to a boil and cook for two minutes while constantly stirring. Be careful not to let it boil over. Add the peanut butter, stirring constantly until the sauce begins to thicken and come together, about 2 to 3 minutes.

3 Reduce the heat to a simmer and add the fish sauce, rice vinegar and sugar. Cook the sauce, for one minute more, then remove it from the heat. An oily film will rise to top skim it off if you wish.

1 To make the marinade combine the curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.

2 Slice the chicken against the grain into 2” inch square tiles about 1/4” thick. Add to the marinade and massage coat it evenly. Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer. You can cook immediately or marinade overnight for better flavor and tenderness.

3 Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to lube the grill. Grill the chicken for about 3 to 5 minutes on the first side or until you get a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce.

How to make the best peanut butter chicken

After years of making peanut butter chicken, we've learned a few tricks to make it the best possible.

  1. Marinate your chicken pieces in some soy sauce or coco aminos. Even a little time in the marinade gives the chicken lots of flavor.
  2. Use chicken thighs. Technically, chicken breasts work, too. But thighs are juicier and more flavorful so it's what we prefer.
  3. Onion, garlic, and ginger. This is a new step for us. We add the trio after the chicken has browned and they add the best flavor to the recipe. Totally worth the added step!
  4. Keeping the sauce ingredients simple lets their flavor shine.

Thai Chicken Satay with Peanut Dipping Sauce

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An easy appetizer or make it a main dish! I grilled them outside but these simple chicken skewers can be made indoors too! Thai-style chicken satay served along side my slightly sweet and slightly spicy peanut dipping sauce.

Chicken-on-a-stick, friends. On a STICCCCCK. Ya dig?

Is it me or is this the only way to make Friday even better? Anything on a stick is usually delicious but I have got to say, the hubby RAVED about my simple chicken satay and honestly, they were worthy!

This is LIFE. Simple, easy food that’s worth raving about.

Here’s the thing. Do you really need me to go on about how i’m just short of being obsessed with these chicken skewers? Because you know I can and will. But let me save my breath and just know that I wouldn’t steer you wrong when it comes to making super flavorful meals that are light on the waistline and kid friendly.

With that said, this peanut dipping sauce is dyna-mite. The first time I used them was for my vietnamese spring rolls. Kids, I almost could not believe that this was something I made. Holy moly!

Let’s jump right into the recipe as there are a couple thing you need to know.

  1. this is easy! I mean so so so easy. Toss-a-few-ingredients-in-a-bag-and-let-boneless-skinless-chicken-strips-hang-out-and-do-their-thing-for-a-while easy.
  2. chicken satay aka chicken on a stick aka the kids will love it
  3. flavorful. I mean like serious, serious flavor. As in it’s a party for your whole mouth- so good that you kinda wanna get up and dance – lick the plate clean kind of flavorful.
  4. see numbers 1-3

The main ingredients for this recipe are lemongrass paste, ginger, garlic, red onions, fish sauce, brown sugar, and soy sauce. There are also a few spices like, turmeric, cumin, and coriander.

I used lemongrass and ginger paste that I get from the refrigerated section of the grocery store, think the brand is Gourmet Garden. It’s easier than finding whole lemongrass but either will do. Also, minced garlic in a jar is my most favoritest thing ever. ? The hubby and I are garlic fiends (him more than me) but this stuff saves soo much time. I can’t believe i’m about to say this, but I buy the large tubs of it Costco. .

And a few words about the fish sauce. DON’T SMELL IT. Seriously don’t. If you’ve never made Thai food before, this little ingredient is a wonder! It flavors everything so nicely but whatever you do, don’t take a whiff of the stuff when it’s in it’s purest form in the bottle.

Trust me, you WILL be sorry. Speaking from major experience here.

Moving along.

I let the chicken satay mixture marinate for 3-12 hours. The chicken becomes so flavorful and it requires just a quick 5-7 minutes on the grill. Also! If you don’t have a grill you can easily make these in a cast iron skillet indoors. Just prepare the chicken satay on skewers and drizzle a small amount of oil in the skillet before cooking. It may take a few additional minutes and you’l have to rotate it but as long as you get to enjoy chicken satay, right?

And here’s a tip! If you’re grilling these outdoors and using wooden skewers, let the skewers soak in water for at least 1 and up to 12 hours in advance. The sticks don’t burn and disintegrate as quickly if they are wet.

And now for the dipping sauce! It’s simple I promise. All you need is a little peanut butter, minced garlic, ginger paste (or grated), soy sauce, brown sugar, lime juice, toasted sesame oil, and sriracha. Mix it all up in a bowl. The peanut butter can be a little tough to stir so I like to add 1-2 tablespoons of hot water to help the mixture blend together a little better. This also helps the brown sugar dissolve. You can make the peanut dipping sauce up to 2 days in advance if you’d like. And i’ve used it as salad dressing too and it’s perfect, in every way.

And here’s a tip for my friends with a peanut allergy, swap the peanut butter out with cashew butter. It’s just as good.

This kind of chicken satay recipe is exactly what the weekend is all about. Get together with your significant other and make chicken on a stick with the most addicting sauce you’ve ever tasted. It’s easy to make and requires minimal hands on time. Or better yet, email them the recipe and have them make it for you?

Peanut Butter Chicken Recipe

Course Entree, Main Course

Keyword chicken, instant pot, peanut butter, pressure cooker


  • 3 medium chicken breasts boneless, skinless, cubed
  • 1 tbsp olive oil or peanut oil
  • 1/2 c chicken broth
  • 13.5 oz coconut milk
  • 3 tbsp soy sauce or liquid aminos
  • 1/2 tsp ginger ground
  • 2 tbsp brown sugar
  • 1 lime juiced
  • 1 tbsp chili garlic sauce
  • 1/2 c peanut butter
  • 1 tsp cornstarch optional, to thicken sauce
  • salt and pepper to taste



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Tuesday 13th of October 2020

ARRGGG went to store to get all ingredients and went by this list that is above recipe. How do you make Chinese peanut sauce? 2 c creamy peanut butter 2 tbsp soy sauce or fish sauce 4 tsp minced garlic. 1/2 cup hot water – not used 1/4 c chopped cilantro 3 tbsp apple cider vinegar – which we didn’t use 2 tsp sugar – wasn’t used 3/4 teaspoon crushed red pepper flakes – for heat, Nowhere in that list is coconut mil so I didnt buy any. came home to start cooking and realized the recipe is below it and says 13.5oz coconut milk. Guess it will have to wait for another day. Making it without and going to see what happens.

Tuesday 13th of October 2020

There is a recipe list at the top for this recipe, and in the recipe card itself. The other you saw is for an alternative sauce some like to make with the chicken.

Tuesday 4th of August 2020

Wow this is so good. New family favorite. I topped mine with cilantro and green onion. Delish!

Thursday 30th of January 2020

Only my second time using my instant pot and this was super easy to follow and everyone liked it. I did find it was watery and needed more the a tsp of cornstarch

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Satay Chicken with Spicy Peanut Sauce

Happy New Year! The holidays just whipped on by and now we have a long winter ahead. This is the time of year I try to clean out the cabinets and use up anything I can find just so I don’t have to trek out to the store in the blustery cold weather. It’s quite chilly here in the Northeast right now but the sun is shining which makes it seem like it’s warm outside….until you actually get outside.

So, to minimize trips to the store, I like to keep a fully stocked pantry during the winter months but still try to punch up the flavor of my dinners to make them seem brighter. Kind of like a culinary vacation, if you will. Things like hot sauce, coconut milk, lime juice…anything I can think of to keep meals bright and flavorful.

This Satay Chicken with Spicy Peanut Sauce makes a frequent appearance on my family dinner table all year long. It’s so easy to make and you can even marinate the chicken overnight for a quick dinner during the week.

And who doesn’t love food on a stick? My kids will, basically, eat anything if it’s served on a stick. Plus, it helps to keep portion control in check if you’re following a healthy diet this year.

I cook the Satay Chicken on a grill pan when it’s too chilly to cook outside but when the weather is warmer, these are fantastic cooked on the grill. Just remember to soak your skewers for at least an hour before hand to prevent them from catching on fire.

The Spicy Peanut Sauce is easy to make and only takes about a minute. You can make it in advance and leftovers are amazing drizzled over a salad or used to dip fresh veggies!

Here are a few more recipes using peanut sauce that you might enjoy:

Ingredients of Grilled Chicken with Peanut Sauce

  • 3 chicken breasts
  • 2 cup coconut milk
  • 2 teaspoon cumin powder
  • 3 tablespoon brown sugar
  • 4 teaspoon curry powder
  • salt as required
  • 5 tablespoon peanut butter
  • 3 tablespoon lime juice
  • 4 tablespoon virgin olive oil
  • black pepper as required
  • 1 teaspoon turmeric
  • 1 1/2 teaspoon red chilli powder
  • 4 tablespoon coriander leaves
  • 2 lemon slices

How to make Grilled Chicken with Peanut Sauce

Step 1 Wash the chicken

Firstly, wash chicken breasts and place them over a chopping board. Cut them into halves and season with salt and pepper evenly on both sides. Keep aside to rest for some time.

Step 2 Prepare the marinade and marinate the chicken

Next, in a bowl mix together lime juice, curry powder, turmeric, olive oil and cumin. Mix well to prepare a fine paste and rub the paste over the chicken. Refrigerate the chicken for 30 minutes.

Step 3 Cook the chicken pieces

Now, place a frying pan on low heat and add some oil. Once the oil is hot enough, add in the chicken breasts. Make sure that you cook the chicken in low flame, flip the sides and cover it with a lid for 10-minutes. Turn off the flame and transfer into a the serving plate.

Step 4 Prepare the peanut sauce

Next, prepare the peanut sauce. In a bowl add coconut milk, lime juice, peanut butter and brown sugar. Transfer the mix in a pan kept over medium flame and cook the mix for about 4-5 minutes.

Step 5 Indulge in the goodness!

Remove from flame once done and your peanut sauce is ready. Pour the sauce over the crispy chicken, garnish with freshly chopped coriander leaves and serve the chicken with your favourite beverage and indulge in the goodness.


  • For the marinade:
  • 2 cloves of garlic, crushed
  • 1tsp soy sauce
  • 1tbsp kecap manis (Indonesian soy sauce)
  • 3 kaffir lime leaves, fresh or dried, finely shredded
  • 6 skinned, boned chicken thighs, cut into 2cm (3⁄4in) squares
  • For the peanut sauce:
  • 2tbsp veg oil
  • 3 shallots or 1 onion, peeled and finely chopped
  • 1 red bird’s eye chilli, thinly sliced or 1⁄2-1tsp dried chilli flakes
  • 1tbsp tomato purée
  • 1⁄2tsp shrimp paste
  • 1tbsp palm sugar or muscovado sugar
  • 165ml can coconut cream
  • 100g roasted peanuts, finely chopped
  • 2tsp kecap manis
  • Juice of 1 lime
  • You will need:
  • 12 bamboo skewers soaked in cold water for at least 30 mins


This was ok. The peanut sauce elevated it to delicious and the cilantro and cucumber were amazing with it, but I felt it was way too much work for the results.

Delicious! Perfectly cooked rice and chicken. Cukes and cilantro added a lot.

This was awesome. Will def make again!

Disappointing the chicken was kind of bland. The sauce was amazing and will remake for other rice dishes.

This was fantastic and got thumbs up all around the table. The rice came out a perfect texture and consistency and full of flavor. The sauce was great - not overpoweringly peanut-buttery and just the right amount of kick. This is going onto my current "Top Dinner Recipes" list and will definitely be making again.

This was absolutely delicious. It will be in my constant rotation. I made the chicken and rice exactly as written. The only change I made was to the peanut sauce. I think everyone has their own flavor profile preferences when it comes to the peanut sauce. I added some lime juice and grated garlic to this one. I think though next time I might experiment with taking the skin off the chicken before it goes back in the pot to cook, in order to keep it crispy. It was a shame to brown it and then to have it soften again while cooking.

This is a tasty, quick and easy to prepare on a weeknight dish. Have made a few times and kids and hubs liked it. It does make a lot, so there are always leftovers.

The final product came out incredibly greasy. The flavors were decent and I loved the peanut sauce but with so many other chicken and peanut sauce recipes out there, I would pass on this one.

Too reliant on the sauce for flavour, rather blah otherwise.

A bit time consuming to prepare, but totally worth it because it's absolutely delicious. (It reminded my husband of the chicken and rice meals he enjoyed when he lived in Indonesia.) I'll definitely be making it again soon!

This was good. I liked the peanut sauce but would maybe add some fish sauce as another reviewer suggested. I think the recipe calls for too little water for the rice. You could probably get away with a 3-2 ration if you presoaked the rice, but without doing that closer to 2-1 is appropriate.

This is very tasty! I had to make some significant changes to adapt to my ingredients on hand. Used boneless/skinless thighs, and only 4, so I only did half the rice, and about half the other ingredients. Ended up shredding the chicken a bit since it was as exciting looking as the skin on ones in the photo. As for the peanut sauce, I used chunky peanut butter, maple syrup instead of honey and added fish sauce. Previous reviews stated the sauce was just ok, so I figured a dash of fish sauce would up the flavors, and it totally did. So easy to make, I would certainly make again.

I was a little disappointed in this dish. It came together very easily but there was too much rice for the amount of chicken and it was less flavorful than expected.

Will not make this again. It was a lot of work and the rice was not cooked at the end of the cooking time. It just never came together.

I've had better peanut butter sauce

Delicious & the instructions were spot on!! Only thing we changed was quick-pickling the cucumbers which really elevated them. Super easy (though a lot of mincing) and week definitely go into our regular rotation.

Yummy and outside the norm. My husband (whose mom notoriously ruined “peanut butter turkey” for the family) loved it. We doubled the hot sauce in PB sauce and I’d recommend a more ginger and/or some Thai basil if you have it. It was delicious and pretty easy. Spicy, salty, sweet, and fresh.

Loved this! Made exactly as written, except didn't have cucumbers or cilantro on hand. We used pre-cooked chicken skewers from Costco instead of chicken thighs. Look forward to make it again.

This made my house smell amazing. The sauce was too spicy for our tastes though - I would cut it back by half if I make this again. I ate the leftover rice, sauce, and cucumbers for lunch for the next couple days and didn't miss the chicken.

I made this one in an Instant Pot and it turned out quite good. Browned chicken first on Sauté setting, then looked shallots, garlic and ginger in the same oil. After that mixed everything with rice and cooked on High Pressure for 20 min. The sauce turned out a bit too spicy for my liking, but will make this recipe again.

I made a few changes - used rotisserie chicken I added diced pineapple, jalapeños and green onions. Definitely will keep this in our weekday rotation - easy and delicious!

This recipe is amazing! The rice is aromatic and so flavorful. So simple too!

Mmm mmm good! Great flavors, not too hard, and really delicious. I couldn't find fresh star anise, so I subbed a sprinkle anise seeds and five spice. This was so good, it's going in my rotation, and I'm gonna get some star anise to see if will "go up to 11" (out of 10)!!

This is simple and works, and you could use shredded roti chicken or other pre cooked meat. Volume was a bit much, so leftovers - great for stir fried rice.