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Peanut Butter Chicken

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This super easy peanut butter chicken rice bowl is a fantastic make-ahead recipe that will stay fresh in the fridge all week. Marinate the curry chicken up to 24 hours in advance so you can have this peanut chicken ready in no time!

  • Author: Kylie
  • Prep Time: 5 minutes
  • Marinating Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Thai

Ingredients

Units Scale
  • 1 lb. boneless skinless chicken breast, diced into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon red curry paste
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger paste
  • Kosher salt
  • fresh cracked pepper
  • 1 recipe of my super easy peanut sauce

Serve With

Instructions

  1. MAKE MARINADE. Combine olive oil with curry paste, curry powder, garlic powder, ginger paste, and a couple large pinches of salt and pepper in a bowl.
  2. MARINATE CHICKEN. Add chicken and toss to coat evenly. Cover and marinate for 1-2 hours in the fridge.
  3. MAKE SAUCE + VEGGIES. While the chicken is marinating, throw together my easy peanut sauce and quick pickled veggies. 
  4. COOK CHICKEN. Let chicken sit out at room temp for 15-30 minutes. Heat a large cast-iron pan, skillet, or cast-iron griddle pan over medium heat. Once hot, add chicken in a single layer, cooking it in batches depending on the size of your pan. Cook, flipping occasionally until a dark golden brown crust forms on all sides of the chicken.
  5. SERVE + ENJOY. Toss chicken in peanut sauce if desired, or drizzle the peanut sauce over the chicken once it’s cooked. Serve over rice with my easy pickled veggies for a quick and delicious meal your family will love!
  6. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Let the chicken marinate for at least an hour! I know when you’re short on time, it’s tempting to just toss the chicken in the spices and then cook, but I highly recommend letting the chicken sit and marinate for at least an hour and up to 24 hours. This will ensure that it soaks up all the spices and gives you the most flavor possible.
  • Make sure to cook the chicken in a single layer. The best way to get that nice, crispy, golden brown crust on the chicken is to cook it in batches and make sure the pieces are spread out in a single layer. Don’t move them too much either, just let them cook and flip them when they remove easily from the pan.
  • There is a moderate amount of oil in the marinade, so you shouldn’t need to oil your pan before sautéing the chicken. However, if your chicken begins to stick, just add a thin layer of olive oil to your pan.
  • Because there is oil in the marinade, keep in mind that as you cook the chicken, oil may spatter. I recommend wearing an apron or a t-shirt that you don’t mind getting a bit of oil spatter on!

Find it online: https://midwestfoodieblog.com/peanut-butter-chicken/