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Spicy Peanut Butter Chicken Recipe

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4.3 from 6 reviews

A flavorful and spicy peanut butter chicken stir-fry that combines tender chicken cubes with crisp green beans in a rich, glossy peanut sauce. This quick and easy recipe brings a perfect balance of sweet, spicy, and savory flavors, ideal for a comforting weeknight meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 450g / 1 lb chicken breast (cut into cubes)
  • 1 tbsp soy sauce
  • 2 tsp cornstarch

Vegetables

  • 1/2 onion (chopped)
  • 1 tbsp grated ginger
  • 2-3 cloves garlic (minced)
  • 100g / 1 cup green beans
  • 2-3 green onions (sliced)
  • 1 tsp sesame seeds (optional)

Peanut Sauce

  • 3 tbsp smooth peanut butter
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 1/2 – 1 tsp dried chilli flakes
  • 125ml / 1/2 cup hot water

Other

  • 2 tbsp vegetable oil (divided)

Instructions

  1. Marinate the chicken: In a medium bowl, mix 1 tbsp soy sauce with 2 tsp cornstarch to create a marinade. Add the cubed chicken breast pieces, coat them evenly, and set aside to let the flavors penetrate.
  2. Prepare the vegetables: Chop 1/2 onion, peel and grate 1 tbsp ginger, mince 2-3 cloves garlic, and trim 100g green beans. Slice 2-3 green onions for garnish.
  3. Make the peanut sauce: In another bowl, whisk together 3 tbsp smooth peanut butter, 1 tbsp brown sugar, 1 tbsp sesame oil, 1 tbsp rice vinegar, 4 tbsp soy sauce, 1/2 to 1 tsp dried chilli flakes, and 125ml hot water until smooth. Set aside.
  4. Cook the green beans: Heat a large frying pan or wok, add 1/2 cup water and bring to a boil. Add green beans and cook for 5 minutes until tender and bright green. Remove the beans and discard the water, then wipe the wok dry.
  5. Cook the chicken: Heat 1 tbsp vegetable oil in the dry wok over medium-high heat. Add the marinated chicken pieces and cook, turning occasionally, until browned on both sides, approximately 5 minutes. Remove chicken and set aside with the green beans.
  6. Sauté onions, ginger, and garlic: Add the remaining 1 tbsp vegetable oil to the wok. Add chopped onions and cook for 5 minutes until softened. Stir in grated ginger and minced garlic and stir-fry for an additional 30 seconds to release the aromas.
  7. Simmer with peanut sauce: Pour the prepared peanut sauce into the wok and bring to a simmer. Return the chicken and green beans to the pan and simmer over medium heat for 5 minutes, stirring occasionally, until the sauce thickens and becomes glossy. If the sauce becomes too thick, add a splash of water to adjust consistency.
  8. Serve: Transfer to serving dishes and sprinkle with sliced green onions and optional sesame seeds for garnish. Enjoy hot.

Notes

  • If you prefer less heat, reduce the dried chilli flakes or omit them entirely.
  • Use smooth peanut butter for the best sauce texture; chunky peanut butter can alter the consistency.
  • Green beans can be substituted with snap peas or broccoli florets based on preference.
  • For a gluten-free option, use tamari instead of soy sauce.
  • Leftover chicken can be refrigerated for up to 2 days and reheated gently with additional sauce if needed.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://iamstarved.com/spicy-peanut-butter-chicken-recipe/