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Peanut Butter Chicken

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5 from 2 reviews

  • Author: Rachel Wilcock
  • Total Time: 45 minutes
  • Yield: 4 1x


Super tasty Asian dish



1 tbsp olive or vegetable oil
4 large chicken thighs, skin removed and boneless, each cut into 8 chunks
2 large shallots, peeled and sliced
2 red peppers, cut into long 1cm/Β½in-wide slices
1 red chilli, seeds removed and chopped
3 garlic cloves, finely sliced
400ml tin light coconut milk
4 tbsp peanut butter (smooth or crunchy)
2 limes, juice only
2 tbsp soy sauce
2 tbsp chopped fresh coriander leaves, to garnish (optional)


  1. Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened.
  2. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked.
  3. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness.
  4. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens.
  • Prep Time: 15
  • Cook Time: 30


  • Calories: 341