30-Minute Peanut Butter Chicken (Gluten-Free)

I am a sucker for a good stir fry. They are one of our go-tos when we want something quick, healthy, and full of protein and veggies. This peanut butter chicken hits all those points and more, I promise it won’t disappoint!

Of course, the star of the show in this thai peanut chicken is the delicious creamy peanut butter sauce. It’s sweet and savory with a touch of spice. And pairs so well with chicken and vegetables.

It’s perfect for a healthy weeknight meal, or make it at the beginning of the week for meal prep. I love serving it up in a bowl with some jasmine rice and topped with lime juice and cilantro for a balanced meal.

And to make this dish come together even faster, prep the sauce ahead of time and store it on the counter or in the fridge until ready to use.

Where did peanut butter chicken originate?

It is unknown where peanut butter chicken originated, but most say in the Middle East or Asia. Satay sauce, which uses ground or fried peanuts, originated in Indonesia and is commonly used for grilled skewered meat. The term peanut sauce is commonly used in the United States and associated with Thai cuisine and is modified from traditional satay sauce using peanut butter.

This peanut sauce chicken is my spin on it!

Ingredients

• olive oil
• chicken breast
• broccoli
• red bell peppers
• carrots
• salt and pepper
• peanut sauce – a mix of coconut aminos, peanut butter, garlic, ginger, lime juice, and red pepper flakes

How to make peanut butter chicken

1. Make the peanut sauce. Adjust according to taste and set aside.
2. Make the chicken. Add oil to a large skillet over medium-low to medium heat and let it get hot. Add chicken and salt and pepper and saute for 5-7 minutes, stirring occasionally, until browned. Remove from the pan and set aside.
3. Saute the veggies. In the same pan with the remaining chicken juices, add broccoli, carrots, and salt and pepper, and cook for 2-3 minutes, stirring occasionally. Then add peppers and saute for another 5-7 minutes. Turn down the heat to low.
4. Assemble. Add cooked chicken and juices and peanut sauce to the pan and stir to combine. Let warm through, about 1 minute.
5. Enjoy! Top with optional toppings and serve with sides of choice.

Thai peanut sauce

The star ingredient that makes this stir fry come together is the peanut sauce! It’s made with only 6 ingredients, it couldn’t be easier to make, and it is so tasty!

You’ll need:

• creamy peanut butter
• coconut aminos – a gluten-free alternative to soy sauce that is less salty and sweeter
• lime juice – for some acid and to balance out the richness of the peanut butter
• fresh garlic
• fresh ginger
• red pepper flakes – for a little spice
• salt and pepper

Simply mix or blend all ingredients together until combined. Find the full recipe here along with any substitutions if needed. Feel free to prep the sauce in advance if desired.

What to serve with peanut butter chicken

This is meal is on the low-carb end for some, I like to serve it with some carbs to balance it out. Here are a few suggestions:

• any kind of grains – white rice, brown rice, and quinoa are all great for soaking up some of the sauce
• cauliflower rice – a good option to keep it low carb
• rice noodles

And here is how I like to top it:

• crushed peanuts
• cilantro
• sesame seeds
• lime juice
• green onions

Storage

• refrigerator – store it in an airtight container for up to 4-5 days.
• freezer – this recipe would be perfect for freezing. You can either freeze the whole recipe in a large container or individual servings. It should last up to 3 months in the freezer.
• reheating – reheat it in the microwave or a skillet until warmed through.

More healthy chicken recipes

• sheet pan za’atar chicken with veggies
• thai coconut chicken curry
• chicken parmesan pasta
• greek chicken meatballs
• buffalo chicken casserole

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!