Ingredients

1 medium tomato, diced

½ fresno pepper, minced (or 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 teaspoons kosher salt

3 tablespoons olive oil, divided

1 small onion, diced

4 cloves garlic, minced

1 ½ tablespoons ginger paste (or 1 inch grated ginger)

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. Stir until smooth and well combined. Set the sauce aside.

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

Step 3: Heat 1 ½ tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces once the pan is hot. Cook for 2 to 3 minutes per side until browned, then remove the chicken to a bowl and set aside.

Step 4: Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add the diced onion and cook over medium heat until translucent, about 5 minutes, stirring often to prevent burning.

Step 5: Add the minced garlic and ginger paste to the skillet. Cook for about 1 minute, stirring constantly to avoid burning.

Step 6: Gently pour the prepared peanut butter sauce into the skillet, then add the cooked chicken back in. Stir to coat the chicken evenly. Let the sauce simmer for 5 minutes, stirring constantly to meld the flavors.

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

Tips & Variations

Use chicken breasts if you prefer leaner meat, but cook slightly shorter to avoid drying out.

Add a splash of coconut milk for a creamier sauce and subtle sweetness.

For extra heat, increase the amount of fresno pepper or red pepper flakes.

Garnish with chopped green onions or toasted sesame seeds for added texture.

If you want a gluten-free option, substitute soy sauce with tamari.

FAQs

Can I use peanut butter powder instead of creamy peanut butter?

Yes, you can substitute peanut butter powder by mixing it with water to achieve a smooth consistency similar to creamy peanut butter. Adjust the liquid quantities slightly to maintain the sauce’s thickness.

Is this dish spicy?

The heat level is mild to medium thanks to the fresno pepper or red pepper flakes. You can adjust the spiciness to your preference by using more or less pepper or omitting it entirely.