Peanut Butter Sauce Chicken


An invention of mine to make use of some leftover chicken breasts. Its ingredients mainly belong to the Far-Eastern cuisine, but it also has a slight Latin twist and a Lebanese hint! ENJOY

Recipe From

Provided by Rita's treats

Time 25m

Yield 4

Categories Meat and Poultry Recipes,Chicken


  • Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.

Peanut Butter Sauce Chicken image

Number Of Ingredients: 9


  • 1 tablespoon sesame oil
  • ½ teaspoon minced garlic
  • 1 pinch salt
  • ¼ cup pine nuts
  • 2 cooked, boneless chicken breast halves, diced
  • 1 tablespoon peanut butter
  • 1 dash soy sauce
  • 3 pickled jalapeno pepper slices, chopped
  • ½ cup water


Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.

Recipe From

Provided by Taste of Home

Time 25m

Yield 2 servings.

Categories Dinner


  • In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

Chicken with Peanut Sauce image

Number Of Ingredients: 11


  • 1/2 cup water
  • 2 tablespoons creamy peanut butter
  • 4 teaspoons white wine vinegar
  • 4 teaspoons reduced-sodium soy sauce
  • Dash crushed red pepper flakes
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 4 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons canola oil
  • 1 cup hot cooked rice
  • Thinly sliced green onions, optional


Alabama is well known for growing fact, our state hosts the National Peanut Festival each year. Peanut butter stars in this recipe, making a tasty sauce for the tender chicken. Don't let the unusual combination of ingredients-tomato sauce, chili powder, garlic and onion with the peanut butter-keep you from trying it. My family loves it!

Recipe From

Provided by Taste of Home

Time 1h

Yield 6-8 servings.

Categories Dinner


  • In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil on all sides; remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and garlic until tender. Add the tomato sauce, water, peanut butter, sugar, vinegar and chili powder. Bring to a boil; reduce heat. Return chicken to the pan; cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.

Peanut Butter Chicken image

Number Of Ingredients: 15


  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 broiler/fryer chicken (3 pounds), cut up
  • 1/2 cup canola oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 1/3 cup creamy peanut butter
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon chili powder
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water


Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.

Recipe From

Provided by BLUESP

Time 35m

Yield 4

Categories Meat and Poultry Recipes,Chicken,Chicken Breast Recipes


  • Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
  • Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

Peanut Butter Chicken image

Number Of Ingredients: 9


  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 medium onion, sliced
  • 7 fresh mushrooms, sliced
  • ⅛ teaspoon red pepper flakes
  • 1 (14.5 ounce) can diced tomatoes with juice
  • ¾ cup chicken stock
  • ¾ cup smooth peanut butter
  • salt and pepper to taste


This has an amazing taste, and the kids love it. Just has a hint of the peanutbutter that really enhances the taste. It has a good nip to it. Little spicey, but it is wonderful.

Recipe From

Provided by CookingMonster

Time 1h15m

Yield 4-6 serving(s)

Categories Chicken Breast


  • Mix green oinion and garlic.
  • Add 1 tsp water to peanut butter in bowl and mix well.
  • In bowl, mix cayeene, sesame seed and 1 tsp water.
  • Heat sesame oil in wok over medium heat.
  • Add cayenne mix.
  • Turn off heat.
  • Add green onion, garlic, soy sauce, sugar, vinegar, salt, pepper and peanutbutter.
  • Mix well to make spicy sauce.
  • Cut cooked chicken into fingers about 2" long, put on serving plate and pour sauce on top.

Peanut Butter Sesame Chicken image

Number Of Ingredients: 14


  • 1 tablespoon green onion, minced
  • 1 clove garlic
  • 1 tablespoon warm water
  • 1 tablespoon peanut butter
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon sesame seeds
  • 1 teaspoon water
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb cooked chicken breast


Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.

Recipe From

Provided by Kay Chun

Time 40m

Yield 4 servings

Categories dinner, lunch, weekday, poultry, main course


  • Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
  • Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
  • In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.

Roasted Chicken Thighs With Peanut Butter Barbecue Sauce image

Number Of Ingredients: 17


  • 2 tablespoons canola oil
  • 1/4 cup minced onion (about 1/4 medium onion)
  • 2 tablespoons tomato paste
  • 1/2 cup natural smooth peanut butter
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup distilled white vinegar
  • 2 tablespoons turbinado or light brown sugar
  • 2 tablespoons unsulphured molasses
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons canola oil
  • 3/4 cup barbecue sauce
  • Kosher salt

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