18 Spicy Chinese Peanut Butter Chicken Delicacies

Zesty, savory, and oh-so-satisfying—if you love bold flavors and quick dinners, you’re in for a treat! We’ve gathered 18 spicy Chinese peanut butter chicken recipes that bring heat, creaminess, and comfort to your table. From stir-fries to slow-cooker delights, these dishes are perfect for busy weeknights. Ready to spice things up? Dive into our roundup and find your new favorite meal!

Szechuan Peanut Butter Chicken Stir-Fry

Perfectly balancing fiery Szechuan heat with creamy peanut butter richness, this innovative stir-fry transforms humble chicken into an extraordinary weeknight dinner. Plump chicken pieces bathe in a glossy, aromatic sauce that clings beautifully to each morsel, while vibrant vegetables provide crisp contrast to the tender protein. This dish delivers restaurant-quality complexity with approachable techniques that home cooks will master effortlessly.

Ingredients

• For the Chicken:
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
• For the Sauce:
  • 1/3 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 2 tsp Szechuan peppercorns, crushed
  • 1 tsp red pepper flakes
  • 1/2 cup chicken broth
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
• For the Stir-Fry:
  • 1 red bell pepper, sliced into strips
  • 1 cup broccoli florets
  • 2 green onions, sliced
  • 1 tbsp sesame oil

Instructions

1. Pat the chicken pieces completely dry with paper towels to ensure proper browning.
2. Toss chicken with cornstarch, salt, and black pepper until evenly coated.
3. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken in a single layer and cook undisturbed for 3 minutes to develop a golden crust.
5. Flip chicken and cook for another 3 minutes until cooked through, then transfer to a plate.
6. Reduce heat to medium and add sesame oil to the same pan.
7. Sauté bell pepper and broccoli for 4 minutes until slightly softened but still crisp.
8. Push vegetables to the sides and add garlic and ginger to the center, cooking for 30 seconds until fragrant.
9. Whisk together peanut butter, soy sauce, rice vinegar, honey, Szechuan peppercorns, red pepper flakes, and chicken broth in a bowl until smooth.
10. Pour sauce into the pan and bring to a simmer, stirring constantly for 2 minutes until slightly thickened.
11. Return chicken to the pan and toss to coat in the sauce, cooking for 1 minute to reheat.
12. Remove from heat and stir in green onions.

What emerges is a textural masterpiece where tender chicken contrasts with crisp-tender vegetables, all enveloped in a sauce that delivers both creamy richness and tingling Szechuan heat. The peanut butter creates a velvety base that mellows the spice while amplifying the dish’s nutty complexity. For an elegant presentation, serve over jasmine rice and garnish with extra crushed peanuts and cilantro sprigs to highlight the contrasting flavors and textures.

Crispy Peanut Butter Chicken with Honey Glaze

Zestful yet sophisticated, this Crispy Peanut Butter Chicken with Honey Glaze transforms humble ingredients into an extraordinary main course. The golden, nutty crust gives way to succulent chicken beneath, while the sweet-savory glaze adds a final touch of brilliance. Perfect for weeknight dinners that feel celebratory, this dish balances comfort and elegance in every bite.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup creamy peanut butter
  • 1/2 cup panko breadcrumbs
  • 1/2 cup crushed peanuts
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup vegetable oil
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the chicken breasts into 1-inch thick strips using a sharp knife.
3. Season the chicken strips evenly with salt, black pepper, and garlic powder.
4. Place the all-purpose flour in a shallow bowl.
5. Whisk the eggs in a separate shallow bowl until fully combined.
6. Combine the panko breadcrumbs and crushed peanuts in a third shallow bowl.
7. Coat each chicken strip first in flour, shaking off any excess.
8. Dip the floured chicken into the beaten eggs, allowing excess to drip off.
9. Press the chicken firmly into the peanut-panko mixture to create an even crust.
10. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
11. Carefully place the coated chicken strips in the hot oil without crowding the pan.
12. Pan-fry the chicken for 2-3 minutes per side until golden brown, working in batches if necessary.
13. Transfer the seared chicken to the prepared baking sheet using tongs.
14. Bake the chicken for 12-15 minutes until the internal temperature reaches 165°F.
15. While the chicken bakes, combine the honey, soy sauce, rice vinegar, and grated ginger in a small saucepan.
16. Simmer the glaze over medium-low heat for 4-5 minutes until it thickens slightly, stirring constantly.
17. Brush the warm honey glaze generously over the baked chicken strips.
18. Let the glazed chicken rest for 3 minutes before serving to allow the flavors to meld.

Unbelievably textured, the crispy peanut coating provides a satisfying crunch that contrasts beautifully with the tender chicken interior. The honey glaze creates a glossy, sweet-savory finish that clings to every ridge of the crust. For an elegant presentation, arrange the strips over jasmine rice and garnish with chopped scallions and sesame seeds, allowing the golden glaze to pool invitingly beneath.

Spicy Peanut Butter Chicken Noodle Bowl

Heralding the perfect fusion of Southeast Asian inspiration and American pantry staples, this Spicy Peanut Butter Chicken Noodle Bowl delivers an unforgettable symphony of flavors. Imagine tender chicken bathed in a luxuriously creamy, gently spicy peanut sauce, all nestled atop springy noodles with crisp, fresh vegetables. Each component harmonizes to create a dish that feels both comforting and excitingly novel.

Ingredients

– For the sauce: 1/2 cup creamy peanut butter, 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 tsp sriracha, 1 tsp toasted sesame oil, 1/2 cup warm water
– For the chicken and vegetables: 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes), 1 tbsp vegetable oil, 8 oz dried rice noodles, 1 cup shredded carrots, 1/2 cup thinly sliced red bell pepper, 1/4 cup chopped fresh cilantro, 2 tbsp chopped roasted peanuts

Instructions

1. Place rice noodles in a large bowl and cover completely with very hot water; let soak for 8 minutes until pliable but still slightly firm.
2. Whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and sesame oil in a medium bowl until smooth.
3. Gradually add warm water to the peanut sauce mixture, whisking continuously until the sauce reaches a pourable consistency.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add chicken cubes to the hot skillet in a single layer, ensuring they don’t crowd the pan.
6. Cook chicken for 5-7 minutes, turning pieces occasionally, until all sides develop golden-brown sear marks and internal temperature reaches 165°F.
7. Reduce heat to low and pour the prepared peanut sauce over the cooked chicken.
8. Stir gently to coat all chicken pieces evenly with sauce, then simmer for 2 minutes to allow flavors to meld.
9. Drain soaked noodles thoroughly and divide equally among four serving bowls.
10. Top noodles with shredded carrots and sliced red bell pepper, arranging them in colorful sections.
11. Ladle the saucy chicken mixture over the vegetables and noodles.
12. Garnish each bowl with fresh cilantro and chopped peanuts just before serving.

Zestfully vibrant and texturally complex, this bowl offers the delightful contrast between the silky peanut sauce and the satisfying chew of rice noodles. The fresh vegetables provide a crisp counterpoint to the rich chicken, while the garnishes add both visual appeal and aromatic freshness. Consider serving with lime wedges for those who enjoy an extra tangy note cutting through the creamy peanut base.

Kung Pao Peanut Butter Chicken

Just when you thought classic Kung Pao couldn’t get more comforting, this innovative twist introduces creamy peanut butter to create a sauce that’s simultaneously rich, spicy, and deeply satisfying. Juxtaposing the familiar heat of Sichuan peppercorns with the velvety smoothness of peanut butter transforms this dish into an unforgettable culinary experience. The result is a harmonious balance that elevates weeknight dining while remaining approachable for home cooks.

Ingredients

For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1 tsp sesame oil

For the sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup low-sodium soy sauce
– 3 tbsp rice vinegar
– 2 tbsp honey
– 2 tsp chili garlic paste
– 1/2 cup chicken broth

For cooking and garnish:
– 2 tbsp vegetable oil
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1/2 cup roasted peanuts
– 4 green onions, sliced
– 1 tsp Sichuan peppercorns, crushed

Instructions

1. Combine chicken cubes with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil in a medium bowl, tossing until evenly coated.
2. Let the chicken marinate at room temperature for 15 minutes to allow the cornstarch to create a light crust when cooked.
3. Whisk together 1/2 cup peanut butter, 1/4 cup soy sauce, 3 tablespoons rice vinegar, 2 tablespoons honey, 2 teaspoons chili garlic paste, and 1/2 cup chicken broth in a separate bowl until smooth.
4. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
5. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding.
6. Cook the chicken for 4-5 minutes per side until golden brown and cooked through, turning pieces with tongs to ensure even browning.
7. Transfer the cooked chicken to a clean plate using a slotted spoon, leaving about 1 tablespoon of oil in the skillet.
8. Add minced garlic, grated ginger, and crushed Sichuan peppercorns to the hot oil, stirring constantly for 30 seconds until fragrant but not browned.
9. Pour the prepared peanut sauce into the skillet, stirring continuously as it bubbles and thickens, about 2-3 minutes.
10. Return the cooked chicken to the skillet along with 1/2 cup roasted peanuts, tossing to coat everything evenly in the sauce.
11. Simmer for 2 additional minutes to allow the flavors to meld and the sauce to cling to the chicken.
12. Remove from heat and stir in sliced green onions, reserving some for garnish.

Every bite delivers a captivating textural contrast between the tender chicken and crunchy peanuts, while the sauce achieves remarkable complexity by balancing nutty richness with subtle heat. Consider serving this innovative dish over jasmine rice to absorb the luxurious sauce, or spoon it into lettuce cups for a lighter presentation that highlights the vibrant flavors.

Sticky Peanut Butter Chicken Wings

Just when you thought chicken wings couldn’t achieve greater heights, these sticky peanut butter-glazed wonders arrive to redefine indulgence. Juicy wings emerge from the oven lacquered in a glossy, savory-sweet coating that clings beautifully to each curve and crevice. Prepare to discover your new favorite game-day staple or dinner party showstopper.

Ingredients

For the Chicken Wings

– 2 lbs chicken wings, split at joints
– 1 tbsp vegetable oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the Peanut Butter Glaze

– ½ cup creamy peanut butter
– ¼ cup soy sauce
– 3 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– ¼ tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. Toss the wings with vegetable oil, kosher salt, and black pepper in a large bowl.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
5. Bake for 40-45 minutes until the skin is golden brown and crispy, flipping halfway through cooking.
6. While the wings bake, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a small saucepan.
7. Whisk the sauce constantly over medium heat for 3-4 minutes until smooth and slightly thickened.
8. Transfer the baked wings to a clean large bowl and pour the warm peanut butter glaze over them.
9. Toss the wings gently but thoroughly until each piece is evenly coated with the glossy sauce.
10. Return the glazed wings to the baking sheet and bake for an additional 5 minutes to set the coating.

Your patience yields wings with crackling-crisp skin giving way to tender meat beneath the addictive glaze. Yet the true magic unfolds in that perfect balance where salty soy sauce and nutty richness dance with subtle heat and honeyed sweetness. Consider serving these beauties scattered over jasmine rice with quick-pickled vegetables to cut through the richness, or simply let them shine solo with plenty of napkins nearby.

Peanut Butter Chicken Lettuce Wraps

Just when you thought peanut butter couldn’t get more versatile, this elegant twist transforms it into a savory masterpiece that dances between comfort and sophistication. Peanut butter chicken lettuce wraps offer a delightful interplay of textures and flavors, where creamy meets crisp in perfect harmony. These elegant parcels bring restaurant-quality dining to your table with minimal effort yet maximum impact.

Ingredients

For the chicken marinade:
– 1 lb boneless, skinless chicken thighs, cut into ½-inch pieces
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger

For the peanut sauce:
– ⅓ cup creamy peanut butter
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tbsp lime juice
– 2 cloves garlic, minced
– ¼ tsp red pepper flakes
– ¼ cup warm water

For assembly:
– 1 tbsp vegetable oil
– 8 large butter lettuce leaves
– ¼ cup chopped roasted peanuts
– 2 tbsp chopped fresh cilantro
– 2 green onions, thinly sliced

Instructions

1. Combine chicken pieces with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon grated ginger in a medium bowl.
2. Marinate the chicken for 15 minutes at room temperature to allow flavors to penetrate.
3. Whisk together ⅓ cup peanut butter, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon lime juice, 2 minced garlic cloves, and ¼ teaspoon red pepper flakes in a separate bowl.
4. Gradually incorporate ¼ cup warm water into the peanut sauce until it reaches a pourable consistency.
5. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
6. Add marinated chicken to the hot skillet in a single layer, ensuring pieces don’t crowd each other.
7. Cook chicken for 4-5 minutes without stirring to develop a golden-brown sear on one side.
8. Flip chicken pieces and continue cooking for 3-4 minutes until internal temperature reaches 165°F.
9. Reduce heat to low and pour prepared peanut sauce over the cooked chicken.
10. Gently toss chicken in the sauce until thoroughly coated and heated through, about 1 minute.
11. Arrange 8 butter lettuce leaves on a serving platter, cupped side up.
12. Spoon saucy chicken mixture evenly among the lettuce cups.
13. Garnish each wrap with chopped roasted peanuts, fresh cilantro, and sliced green onions.

Fresh from the skillet, the warm, saucy chicken contrasts beautifully with the cool, crisp lettuce cups, creating a textural symphony in every bite. The creamy peanut sauce clings to each tender piece of chicken while the crunchy peanuts and fresh herbs provide bright counterpoints. For an elegant presentation, arrange the wraps on a large wooden board with lime wedges for squeezing and extra sauce for dipping, transforming simple ingredients into a sophisticated dining experience.

Chinese Peanut Butter Chicken Skewers

Beyond the ordinary lies a dish that transforms humble ingredients into culinary artistry—these Chinese peanut butter chicken skewers marry savory depth with creamy richness, offering a sophisticated twist on classic flavors that will elevate any gathering. Bathed in a glossy, aromatic sauce and grilled to perfection, each skewer delivers a harmonious balance of textures and tastes that feels both comforting and refined. This elegant preparation brings restaurant-quality flair to your own kitchen with surprisingly simple techniques.

Ingredients

For the marinade:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 cloves garlic, minced

For the peanut sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tbsp honey
– 1 tbsp freshly grated ginger
– 1 tsp red pepper flakes
– 1/4 cup water

For serving:
– 2 tbsp toasted sesame seeds
– 2 green onions, thinly sliced

Instructions

1. Combine 1.5 lbs chicken cubes, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 2 minced garlic cloves in a bowl.
2. Marinate the chicken for 30 minutes at room temperature, turning once halfway through for even flavor distribution.
3. Thread the marinated chicken onto 8-inch bamboo skewers that have been soaked in water for 30 minutes to prevent burning.
4. Whisk together 1/2 cup peanut butter, 1/4 cup coconut milk, 2 tbsp honey, 1 tbsp grated ginger, 1 tsp red pepper flakes, and 1/4 cup water in a saucepan until smooth.
5. Heat the peanut sauce over medium-low heat for 3-4 minutes, stirring constantly until it thickens slightly and becomes glossy.
6. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
7. Grill the skewers for 5-6 minutes per side, brushing with the peanut sauce during the last 2 minutes of cooking.
8. Check for doneness by ensuring the chicken reaches an internal temperature of 165°F and shows clear juices when pierced.
9. Transfer the skewers to a platter and drizzle with remaining warm peanut sauce.
10. Garnish with 2 tbsp toasted sesame seeds and 2 sliced green onions before serving.

Marvel at the contrasting textures—the chicken emerges tender and juicy beneath its caramelized exterior, while the peanut sauce provides a velvety richness with subtle heat. These skewers shine when served over jasmine rice to catch every drop of the luxurious sauce, or arranged dramatically on a platter with quick-pickled vegetables for visual appeal and bright acidity.

Peanut Butter Chicken Fried Rice

A sophisticated twist on classic comfort food, this peanut butter chicken fried rice transforms humble ingredients into an elegant weeknight masterpiece. The creamy, nutty sauce envelops tender chicken and perfectly cooked rice, creating a dish that feels both luxurious and deeply satisfying.

Ingredients

For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the sauce:
– ½ cup creamy peanut butter
– ¼ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– ½ cup chicken broth

For the fried rice:
– 3 cups cooked and cooled jasmine rice
– 2 large eggs, beaten
– 1 cup frozen peas and carrots, thawed
– 4 green onions, thinly sliced
– 2 tbsp sesame oil

Instructions

1. Season the cubed chicken with 1 teaspoon kosher salt and ½ teaspoon black pepper.
2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through to 165°F internal temperature.
4. Transfer the cooked chicken to a clean plate using tongs or a slotted spoon.
5. In a medium bowl, whisk together ½ cup creamy peanut butter, ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 minced garlic cloves, 1 teaspoon grated ginger, and ½ cup chicken broth until smooth.
6. Pour the peanut sauce into the same skillet and simmer over medium heat for 3-4 minutes, stirring constantly, until slightly thickened.
7. Push the sauce to one side of the skillet and pour 2 beaten eggs into the empty space.
8. Scramble the eggs for 1-2 minutes until fully cooked, then incorporate them into the sauce.
9. Add 3 cups cooked jasmine rice, 1 cup thawed peas and carrots, and the cooked chicken to the skillet.
10. Stir everything together for 3-4 minutes until the rice is heated through and evenly coated with sauce.
11. Drizzle 2 tablespoons sesame oil over the fried rice and stir to combine.
12. Remove from heat and fold in 4 sliced green onions, reserving some for garnish.

The tender chicken pieces provide satisfying texture against the creamy, nutty rice, while the sesame oil adds a subtle aromatic finish. Consider serving this elegant dish in shallow bowls garnished with extra green onions and a sprinkle of toasted sesame seeds for added visual appeal.

Garlic Peanut Butter Chicken with Bok Choy

Harmoniously bridging the gap between comfort and sophistication, this garlic peanut butter chicken with bok choy transforms humble ingredients into an extraordinary weeknight masterpiece. The rich, nutty sauce clings beautifully to tender chicken while crisp bok choy provides the perfect textural counterpoint, creating a dish that feels both indulgent and nourishing.

Ingredients

For the Chicken:
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup low-sodium soy sauce
– 3 tbsp rice vinegar
– 2 tbsp honey
– 4 garlic cloves, minced
– 1 tsp grated fresh ginger
– 1/2 cup chicken broth

For the Bok Choy:
– 4 baby bok choy, quartered lengthwise
– 1 tbsp sesame oil

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides with salt and pepper.
2. Dredge each chicken thigh in cornstarch, shaking off excess until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Carefully place chicken in the hot oil and cook for 6-7 minutes until golden brown and crisp.
5. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a wire rack set over a baking sheet to maintain crispness.
7. Reduce skillet heat to medium and add sesame oil to the remaining pan drippings.
8. Place bok choy cut-side down and cook for 3-4 minutes until edges caramelize and become tender-crisp.
9. Flip bok choy and cook an additional 2 minutes until stems are fork-tender.
10. Remove bok choy from skillet and arrange on serving platter.
11. Whisk together peanut butter, soy sauce, rice vinegar, honey, minced garlic, and grated ginger in a medium bowl until smooth.
12. Pour sauce mixture into the same skillet and cook over medium heat for 2 minutes, stirring constantly.
13. Gradually whisk in chicken broth until sauce reaches a velvety, pourable consistency.
14. Return chicken to the skillet, turning to coat thoroughly in the peanut sauce.
15. Simmer for 2-3 minutes until chicken is heated through and sauce slightly thickens.
16. Arrange sauced chicken over the bed of bok choy and spoon remaining sauce over top.

Marvel at how the glossy peanut sauce creates a luxurious coating that contrasts beautifully with the crisp-edged chicken and tender-crisp bok choy. The garlic-forward sauce delivers complex umami notes that linger pleasantly, while the textural interplay makes each bite dynamic. Consider serving over jasmine rice to soak up the extra sauce, or alongside quick-pickled vegetables to cut through the richness.

Peanut Butter Chicken and Broccoli Stir-Fry

Nothing elevates weeknight dining quite like this sophisticated peanut butter chicken and broccoli stir-fry, where creamy nuttiness meets vibrant vegetables in a harmonious dance of flavors. Perfectly balanced between indulgence and nourishment, this dish transforms simple ingredients into an elegant meal that feels both comforting and refined. The glossy sauce clings beautifully to tender chicken and crisp-tender broccoli, creating a visually stunning presentation worthy of any dinner table.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
• For the sauce:
  • 1/3 cup creamy peanut butter
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/4 cup water
• For the stir-fry:
  • 4 cups broccoli florets
  • 1 tbsp sesame oil
  • 2 tbsp chopped peanuts
  • 1 tbsp sliced green onions

Instructions

1. Pat the chicken cubes completely dry with paper towels to ensure proper browning.
2. Toss chicken with cornstarch, salt, and pepper until evenly coated.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
4. Add chicken in a single layer and cook undisturbed for 3 minutes to develop a golden crust.
5. Flip chicken pieces and cook for another 3 minutes until cooked through and lightly browned.
6. Transfer chicken to a clean plate using a slotted spoon, leaving any oil in the pan.
7. Whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, ginger, and water until smooth.
8. Add sesame oil to the hot skillet and swirl to coat the surface.
9. Add broccoli florets and stir-fry for 4 minutes until bright green and crisp-tender.
10. Pour the prepared sauce over the broccoli and bring to a simmer, stirring constantly.
11. Return chicken to the skillet and toss to coat evenly with the sauce.
12. Simmer for 2 minutes until the sauce thickens and clings to the ingredients.
13. Sprinkle with chopped peanuts and green onions just before serving.

Delightfully textured with crisp broccoli against velvety chicken, this stir-fry offers a masterful balance of savory, sweet, and nutty notes that deepen with each bite. The glossy sauce provides a luxurious coating that makes each component shine, while the finishing crunch of peanuts adds dimension. Serve over jasmine rice to soak up every drop of the rich sauce, or wrap in lettuce cups for a lighter presentation that highlights the dish’s elegant simplicity.

Sweet and Spicy Peanut Butter Chicken

Delicately balancing sweet and fiery notes, this peanut butter chicken transforms humble ingredients into an extraordinary weeknight dinner. Drawing inspiration from both Asian and American flavor profiles, the dish achieves remarkable complexity through simple techniques. Each tender piece of chicken becomes enveloped in a glossy, aromatic sauce that clings beautifully to the surface.

Ingredients

For the Chicken:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/4 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil

For the Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 3 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp sriracha
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/2 cup chicken broth

Instructions

1. Pat the chicken pieces completely dry with paper towels to ensure proper browning.
2. In a medium bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Arrange chicken in a single layer in the hot skillet, working in batches if necessary to avoid crowding.
5. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate while preparing the sauce.
7. Reduce skillet heat to medium and whisk together peanut butter, soy sauce, honey, rice vinegar, sriracha, garlic, and ginger directly in the pan.
8. Gradually incorporate chicken broth while whisking constantly to create a smooth emulsion.
9. Simmer the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
10. Return all chicken to the skillet, gently tossing to coat each piece evenly with the sauce.
11. Cook for 1 additional minute to allow the chicken to absorb the flavors.

Velvety peanut butter creates a luxurious base that contrasts beautifully with the sharp heat of sriracha, while honey provides just enough sweetness to round out the edges. The chicken maintains its juicy interior beneath the crisp coating that softens slightly when married with the sauce. For an elegant presentation, serve over jasmine rice garnished with chopped scallions and crushed peanuts to add contrasting texture.

Peanut Butter Chicken Lo Mein

Oozing with savory-sweet complexity, this peanut butter chicken lo mein transforms humble ingredients into an unforgettable weeknight masterpiece. The glossy sauce clings lovingly to each strand of noodle while tender chicken pieces offer satisfying protein in every bite. Perfectly balanced between nutty richness and bright freshness, this dish delivers restaurant-quality elegance with comforting familiarity.

Ingredients

For the Sauce

• 1/2 cup creamy peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 cup chicken broth

For the Noodles and Chicken

• 8 oz lo mein noodles
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned
• 4 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and chicken broth in a medium bowl until completely smooth.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add lo mein noodles to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
4. Drain noodles thoroughly in a colander, then rinse with cool water to stop the cooking process.
5. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add chicken pieces in a single layer and cook undisturbed for 3 minutes to develop golden-brown sear.
7. Flip chicken pieces and continue cooking for another 3 minutes until internal temperature reaches 165°F.
8. Transfer cooked chicken to a clean plate, leaving any rendered fat in the skillet.
9. Add remaining 1 tablespoon vegetable oil to the same skillet over medium heat.
10. Sauté bell pepper and carrots for 4 minutes until slightly softened but still crisp.
11. Return cooked chicken to the skillet along with the prepared peanut sauce.
12. Add drained noodles to the skillet and toss continuously for 2 minutes until everything is evenly coated and heated through.
13. Remove from heat and stir in green onions and sesame seeds.

Unbelievably silky noodles contrast beautifully with the crisp-tender vegetables, while the peanut sauce creates a luxurious coating that glistens under the light. For an elegant presentation, garnish with extra sliced green onions and crushed peanuts, then serve immediately while the noodles maintain their perfect al dente texture. The harmonious blend of nutty, savory, and slightly sweet flavors makes this dish equally suitable for casual family dinners or impressive dinner party fare.

Peanut Butter Chicken Dumplings

Heralding a delightful fusion of Asian tradition and American pantry staples, these Peanut Butter Chicken Dumplings transform humble ingredients into elegant morsels. The creamy, nutty filling wrapped in delicate dough creates a sophisticated appetizer that surprises and delights with every bite. Perfect for entertaining or elevating weeknight dinners, they bridge culinary worlds with refined simplicity.

Ingredients

For the filling:
– 1 lb ground chicken
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 2 minced garlic cloves
– 1/4 cup finely chopped scallions

For assembly and cooking:
– 24 round dumpling wrappers
– 1/4 cup water (for sealing)
– 2 tbsp vegetable oil
– 1/2 cup water (for steaming)

Instructions

1. Combine ground chicken, peanut butter, soy sauce, rice vinegar, ginger, garlic, and scallions in a medium bowl.
2. Mix the filling ingredients thoroughly with a fork until the peanut butter is fully incorporated and the mixture becomes cohesive.
3. Place one dumpling wrapper on a clean work surface and spoon 1 tablespoon of filling into the center.
4. Dip your finger in the 1/4 cup of water and moisten the edges of the dumpling wrapper.
5. Fold the wrapper in half to create a half-moon shape, pressing the edges firmly to seal.
6. Create 3-4 small pleats along the sealed edge for a traditional appearance and secure closure.
7. Repeat steps 3-6 with remaining wrappers and filling, keeping completed dumplings covered with a damp cloth.
8. Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering (about 350°F).
9. Arrange dumplings in a single layer in the hot skillet, working in batches if necessary.
10. Cook dumplings for 2-3 minutes until the bottoms develop a golden-brown crust.
11. Carefully pour the 1/2 cup of water into the skillet, immediately covering with a tight-fitting lid.
12. Steam the dumplings for 8-10 minutes until the wrappers become translucent and the filling is cooked through.
13. Remove the lid and continue cooking for 1-2 minutes to re-crisp the bottoms.
14. Transfer finished dumplings to a serving plate using a spatula.

Creating an unforgettable dining experience, these dumplings offer a textural symphony of crisp bottoms yielding to tender wrappers and creamy filling. The peanut butter melds beautifully with savory chicken, while ginger and garlic provide aromatic complexity. Consider serving them artfully arranged on a black slate platter with extra scallions for garnish, allowing the golden-brown crescents to shine as edible artwork.

Peanut Butter Chicken Spring Rolls

Luxuriously crisp and surprisingly sophisticated, these peanut butter chicken spring rolls transform humble ingredients into an elegant appetizer that marries savory and sweet with delicate precision. The creamy peanut sauce envelops tender chicken in a golden wrapper that shatters with each bite, creating a textural symphony perfect for elevated entertaining or a refined weeknight treat.

Ingredients

For the Filling:
– 1 cup cooked shredded chicken breast
– 1/4 cup creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated fresh ginger
– 1/2 cup finely shredded carrots
– 1/4 cup chopped fresh cilantro
For Assembly and Cooking:
– 8 spring roll wrappers (8-inch diameter)
– 1/4 cup warm water (110°F)
– 2 cups vegetable oil for frying

Instructions

1. Combine shredded chicken, peanut butter, soy sauce, rice vinegar, and grated ginger in a medium bowl, mixing thoroughly until the peanut butter fully coats the chicken.
2. Fold in shredded carrots and chopped cilantro until evenly distributed throughout the filling mixture.
3. Place one spring roll wrapper on a clean surface with a corner pointing toward you, keeping remaining wrappers covered with a damp cloth to prevent drying.
4. Spoon 2 tablespoons of the chicken filling onto the bottom third of the wrapper, shaping it into a tight horizontal log.
5. Fold the bottom corner over the filling, then fold in both side corners tightly toward the center.
6. Brush the top corner of the wrapper with warm water using a pastry brush, then roll upward firmly to seal completely.
7. Repeat the filling and rolling process with remaining wrappers and chicken mixture.
8. Heat vegetable oil in a heavy-bottomed pot to 350°F, checking temperature with a deep-fry thermometer for accuracy.
9. Carefully place 2-3 spring rolls into the hot oil using tongs, frying for 2-3 minutes until golden brown and crisp, turning occasionally for even coloring.
10. Remove fried spring rolls with a slotted spoon and drain on a wire rack set over a baking sheet, which helps maintain crispness better than paper towels.
11. Continue frying remaining spring rolls in batches, allowing oil to return to 350°F between each batch for consistent results.
12. Let spring rolls rest for 2 minutes before serving to allow the filling to cool slightly.
Perfectly balanced between creamy and crunchy, these spring rolls offer a satisfying contrast of textures that makes them irresistible. The crisp wrapper gives way to the rich, savory filling, while the fresh cilantro provides a bright counterpoint to the deep peanut flavor. Serve them alongside a simple cucumber salad or with extra peanut sauce for dipping to create a complete appetizer presentation that feels both sophisticated and approachable.

Peanut Butter Chicken with Sesame Seeds

Radiating with golden warmth and nutty sophistication, this peanut butter chicken offers a delightful fusion of creamy richness and savory depth. The glossy sesame-crusted coating creates an elegant presentation that belies its surprisingly simple preparation. Each tender bite reveals layers of flavor that will transport your dinner table to new culinary heights.

Ingredients

For the Chicken:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/4 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil

For the Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/2 cup chicken broth

For Garnish:
– 2 tbsp toasted sesame seeds
– 2 green onions, thinly sliced

Instructions

1. Pat the chicken pieces completely dry with paper towels to ensure proper browning.
2. In a medium bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Arrange chicken pieces in a single layer in the hot skillet, being careful not to overcrowd the pan.
5. Cook chicken for 4-5 minutes per side until golden brown and crisp, turning only once.
6. Transfer the cooked chicken to a clean plate using tongs, leaving any excess oil in the skillet.
7. Reduce the heat to medium and add peanut butter, soy sauce, rice vinegar, honey, garlic, and ginger to the same skillet.
8. Whisk the sauce ingredients constantly for 1 minute until smooth and fragrant.
9. Gradually pour in chicken broth while continuing to whisk, creating a velvety emulsion.
10. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
11. Return the cooked chicken to the skillet, gently tossing to coat each piece evenly with sauce.
12. Cook for 2 more minutes, allowing the chicken to absorb the sauce’s flavors.
13. Remove the skillet from heat and sprinkle with toasted sesame seeds and green onions.
14. Serve immediately while the sesame seeds maintain their delicate crunch.

Serving this dish over jasmine rice creates a beautiful canvas for the glossy peanut sauce to pool around. The tender chicken maintains a satisfying bite beneath its nutty coating, while the sesame seeds provide intermittent bursts of toasty flavor. For an elegant presentation, garnish with additional sliced green onions and serve family-style in a shallow bowl to showcase the dish’s rich colors and textures.

Peanut Butter Chicken Hot Pot

Zestfully bridging Eastern tradition with American pantry staples, this peanut butter chicken hot pot transforms humble ingredients into an unforgettable culinary experience. Velvety peanut sauce cloaks tender chicken and crisp vegetables in a harmonious balance of savory, sweet, and nutty notes that will become an instant family favorite.

Ingredients

For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp soy sauce
– 1 tbsp cornstarch

For the peanut sauce:
– 3/4 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp brown sugar
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1/2 cup chicken broth

For the vegetables:
– 1 red bell pepper, sliced into 1/2-inch strips
– 1 cup sliced carrots (1/4-inch thick)
– 4 green onions, cut into 2-inch pieces

Instructions

1. In a medium bowl, combine chicken pieces with 2 tablespoons soy sauce and 1 tablespoon cornstarch, tossing until evenly coated.
2. Let the chicken marinate at room temperature for 15 minutes to allow the cornstarch to create a delicate crust when cooked.
3. While chicken marinates, whisk together peanut butter, 1/4 cup soy sauce, rice vinegar, brown sugar, ginger, and garlic in a separate bowl until smooth.
4. Gradually add chicken broth to the peanut mixture, whisking continuously until you achieve a pourable consistency.
5. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat until a drop of water sizzles immediately upon contact.
6. Add marinated chicken in a single layer, working in batches if necessary to avoid overcrowding.
7. Cook chicken for 3-4 minutes per side until golden brown and cooked through, turning pieces with tongs for even browning.
8. Transfer cooked chicken to a clean plate using a slotted spoon, leaving any rendered fat in the pot.
9. Add sliced bell peppers and carrots to the same pot, sautéing for 4-5 minutes until vegetables begin to soften but still retain some crispness.
10. Return cooked chicken to the pot along with any accumulated juices.
11. Pour the prepared peanut sauce over the chicken and vegetables, stirring gently to coat everything evenly.
12. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to low and cook for 8-10 minutes until sauce thickens slightly.
13. Stir in green onions during the final 2 minutes of cooking to maintain their vibrant color and fresh crunch.
14. Remove from heat and let rest for 3 minutes before serving to allow flavors to meld.

Delightfully creamy yet surprisingly light, the peanut sauce clings to each morsel while allowing the natural sweetness of the vegetables to shine through. Serve this aromatic hot pot over jasmine rice to soak up every drop of the rich sauce, or spoon it into lettuce cups for a refreshing, low-carb alternative that highlights the dish’s complex flavor profile.

Peanut Butter Chicken Bao Buns

Delicately steamed bao buns cradle an unexpected yet harmonious filling of tender chicken bathed in a rich, savory peanut sauce. Drawing inspiration from both Asian street food traditions and American pantry staples, this recipe transforms simple ingredients into an elegant handheld meal. The contrast of fluffy dough against the creamy, slightly spicy filling creates a sophisticated fusion experience perfect for modern entertaining.

Ingredients

For the Chicken Filling

• 1 lb boneless, skinless chicken thighs, cut into ½-inch cubes
• 2 tbsp vegetable oil
• ½ cup creamy peanut butter
• ¼ cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• ¼ tsp red pepper flakes
• ½ cup chicken broth
• 2 green onions, thinly sliced

For Assembly

• 8 frozen bao buns
• ¼ cup chopped roasted peanuts
• ¼ cup fresh cilantro leaves

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken cubes in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
3. Flip chicken pieces and cook for another 3 minutes until cooked through and no pink remains.
4. While chicken cooks, whisk together peanut butter, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes in a medium bowl until smooth.
5. Transfer cooked chicken to a clean plate, leaving any rendered fat in the skillet.
6. Reduce heat to medium and pour the peanut sauce mixture into the skillet, scraping up any browned bits from the bottom.
7. Slowly whisk in chicken broth until the sauce reaches a pourable consistency.
8. Return chicken to the skillet and simmer for 3 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken.
9. Remove skillet from heat and stir in sliced green onions.
10. Meanwhile, steam frozen bao buns according to package directions until puffed and warm, typically 8-10 minutes.
11. Carefully open each steamed bao bun about three-quarters of the way, creating a pocket for filling.
12. Spoon approximately ¼ cup of the peanut butter chicken mixture into each bao bun.
13. Garnish with chopped peanuts and fresh cilantro leaves before serving.

Lusciously creamy peanut sauce clings to each tender piece of chicken, while the steamed bao buns provide an ethereally soft contrast to the crunchy peanut garnish. The subtle heat from red pepper flakes builds gradually against the savory-sweet sauce, creating layers of flavor that unfold with each bite. For an elegant presentation, serve these bao buns on a bamboo steamer lined with banana leaves, accompanied by quick-pickled vegetables to cut through the richness.

Peanut Butter Chicken with Chili Oil

Fusing the creamy richness of peanut butter with the gentle heat of chili oil, this elegant dish transforms humble chicken into a sophisticated weeknight masterpiece. Perfectly balanced between comforting familiarity and exciting complexity, it delivers restaurant-quality flavors with approachable techniques that will elevate your cooking repertoire. The glossy sauce clings beautifully to tender chicken pieces, creating a dish that feels both indulgent and refined.

Ingredients

For the chicken:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp cornstarch
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp vegetable oil

For the sauce:
– 1/2 cup creamy peanut butter
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 tsp chili oil
– 1/2 cup chicken broth
– 2 garlic cloves, minced
– 1 tsp grated fresh ginger

Instructions

1. Pat the chicken pieces completely dry with paper towels to ensure proper browning.
2. In a medium bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Arrange chicken pieces in a single layer in the hot skillet, being careful not to overcrowd the pan.
5. Cook chicken undisturbed for 4-5 minutes until a golden-brown crust forms on the bottom.
6. Flip each piece and cook for another 4 minutes until the chicken reaches 165°F internally.
7. Transfer the cooked chicken to a clean plate using tongs.
8. Reduce the skillet heat to medium and add minced garlic and grated ginger.
9. Sauté for 30 seconds until fragrant but not browned.
10. Whisk in peanut butter, soy sauce, rice vinegar, honey, and chicken broth until smooth.
11. Simmer the sauce for 3-4 minutes, stirring constantly, until it thickens to a creamy consistency.
12. Stir in the chili oil and return the cooked chicken to the skillet.
13. Gently toss the chicken in the sauce until every piece is thoroughly coated.
14. Cook for 1 additional minute to allow the flavors to meld together.

Just as impressive as it is delicious, the finished dish showcases tender chicken enveloped in a velvety, nutty sauce with subtle heat that builds gradually. Juicy chicken pieces maintain their perfect texture against the rich, glossy coating that clings beautifully to each bite. For an elegant presentation, serve over jasmine rice with a sprinkle of chopped peanuts and fresh cilantro leaves to complement the complex flavor profile.

Summary

From fiery classics to creative twists, these 18 peanut butter chicken dishes showcase the incredible versatility of Chinese cuisine. Whether you’re craving mild heat or mouth-numbing spice, there’s a perfect recipe waiting for you! We’d love to hear which ones become your favorites—drop a comment below and don’t forget to share your cooking adventures by pinning this article on Pinterest. Happy wok-ing!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.