Ingredients

1 medium tomato (diced)

½ fresno pepper (minced or use ½ teaspoon red pepper flakes)

½ cup creamy peanut butter

1 tablespoon brown sugar (or more to taste)

3 tablespoons soy sauce

1 cup chicken broth

½ medium lime (juiced)

1 ½ pounds boneless (skinless) chicken thighs

1 ½ teaspoon kosher salt

3 tablespoons olive oil (divided)

1 small onion (diced)

4 cloves garlic (minced)

1 ½ tablespoons ginger paste (or 1” grated)

¼ cup roasted peanuts (chopped for serving)

½ lime (quartered for serving)

¼ cup cilantro leaves (for serving)

Instructions

Step 1: In a medium bowl, mix together the tomato, fresno pepper, peanut butter, brown sugar, soy sauce, chicken broth, and lime juice until smooth and combined. Set the peanut butter sauce aside.

Step 2: Cut the chicken thighs into bite-sized pieces. Season them evenly with kosher salt and toss to coat.

Step 3: Heat 1 ½ tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for 2 to 3 minutes per side until browned and cooked through. Remove the chicken to a bowl and set aside.

Step 4: Add the remaining 1 ½ tablespoons of olive oil to the skillet, then add the diced onions. Cook over medium heat until the onions become translucent, about 5 minutes, stirring often to avoid burning.

Step 5: Stir in the minced garlic and ginger paste. Cook for approximately 1 minute, stirring frequently to prevent burning.

Step 6: Gently pour the prepared peanut butter sauce into the skillet, then add the cooked chicken back in. Stir thoroughly to coat the chicken in the sauce, and let it simmer for 5 minutes while stirring constantly to thicken and blend the flavors.

Step 7: Remove the skillet from heat. Serve the peanut butter chicken over rice and garnish with chopped roasted peanuts, cilantro leaves, and additional fresno pepper slices if desired. Serve with lime wedges on the side.

Tips & Variations

For extra heat, add more fresno pepper or red pepper flakes to the sauce.

Substitute chicken thighs with boneless chicken breasts for a leaner option.

Try adding a splash of coconut milk for a creamier texture and subtle sweetness.

Roasted peanuts add great crunch, but you can use cashews for a different nutty flavor.

FAQs

Can I make this recipe gluten-free?

Yes, simply use a gluten-free soy sauce or tamari instead of regular soy sauce to keep it gluten-free.

What can I serve with peanut butter chicken?

This dish pairs well with steamed rice, quinoa, or even cauliflower rice for a low-carb option. Steamed or roasted vegetables also complement the flavors nicely.