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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

528 calories; 35 g total fat; 69 mg cholesterol; 573 mg sodium. 17.1 g carbohydrates; 39.8 g protein; Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/02/2008
I used this recipe as a foundation. My family likes a little more flavor and spice so I added a bunch stuff. Instead of breast I used skinless thighs and legs mainly so the meat could cook in the sauce longer without drying out and gain the additional flavor. I cooked the meat in a little olive oil onion garlic (lots of it because I love the stuff) and ginger before adding the chicken stock. When I added the tomatoes and pepper flakes to the stock I also added about - tsp. each of paprika cayenne and black pepper. Keep in mind that I doubled the recipe so this sounds like a lot of pepper but it really isn't. Left out the mushrooms because I hate them. Once the meat was close to done I increased the heat to reduce the sauce. Do not reduce too much because the peanut butter thickens the sauce really quickly. This part is key Lower the heat and gradually add the peanut butter to the sauce. Do not dump it all in there at once and taste test as you add! I saw many complaints on here saying that the peanut butter was too overpowering. Just add as much according to your taste. The original recipe (doubled) called for 1 cups of PB and I used maybe a cup. Also I used a combination of Simply Jiff and a natural crunchy peanut butter to cut out some of the sugar. Skim the oil that the PB produces from the sauce. If the sauce is too thick add water to thin it out. Added salt not much to taste at the end. Served with green beans sautéed in garlic and rice. Read More
(157)

Most helpful critical review

Rating: 1 stars
03/06/2008
Wow. I'm not sure what else to say. I found this recipe earlier tonight and thought I'd give it a try. After making it according to the directions and serving it for dinner I think I may be able to make some suggestions to help improve it. For instance you could navigate away from this page to a good recipe never to return here again.... Read More
(164)
116 Ratings
  • 5 star values: 51
  • 4 star values: 39
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 11
Rating: 5 stars
05/02/2008
I used this recipe as a foundation. My family likes a little more flavor and spice so I added a bunch stuff. Instead of breast I used skinless thighs and legs mainly so the meat could cook in the sauce longer without drying out and gain the additional flavor. I cooked the meat in a little olive oil onion garlic (lots of it because I love the stuff) and ginger before adding the chicken stock. When I added the tomatoes and pepper flakes to the stock I also added about - tsp. each of paprika cayenne and black pepper. Keep in mind that I doubled the recipe so this sounds like a lot of pepper but it really isn't. Left out the mushrooms because I hate them. Once the meat was close to done I increased the heat to reduce the sauce. Do not reduce too much because the peanut butter thickens the sauce really quickly. This part is key Lower the heat and gradually add the peanut butter to the sauce. Do not dump it all in there at once and taste test as you add! I saw many complaints on here saying that the peanut butter was too overpowering. Just add as much according to your taste. The original recipe (doubled) called for 1 cups of PB and I used maybe a cup. Also I used a combination of Simply Jiff and a natural crunchy peanut butter to cut out some of the sugar. Skim the oil that the PB produces from the sauce. If the sauce is too thick add water to thin it out. Added salt not much to taste at the end. Served with green beans sautéed in garlic and rice. Read More
(157)
Rating: 1 stars
03/05/2008
Wow. I'm not sure what else to say. I found this recipe earlier tonight and thought I'd give it a try. After making it according to the directions and serving it for dinner I think I may be able to make some suggestions to help improve it. For instance you could navigate away from this page to a good recipe never to return here again.... Read More
(164)
Rating: 5 stars
05/02/2008
I used this recipe as a foundation. My family likes a little more flavor and spice so I added a bunch stuff. Instead of breast I used skinless thighs and legs mainly so the meat could cook in the sauce longer without drying out and gain the additional flavor. I cooked the meat in a little olive oil onion garlic (lots of it because I love the stuff) and ginger before adding the chicken stock. When I added the tomatoes and pepper flakes to the stock I also added about - tsp. each of paprika cayenne and black pepper. Keep in mind that I doubled the recipe so this sounds like a lot of pepper but it really isn't. Left out the mushrooms because I hate them. Once the meat was close to done I increased the heat to reduce the sauce. Do not reduce too much because the peanut butter thickens the sauce really quickly. This part is key Lower the heat and gradually add the peanut butter to the sauce. Do not dump it all in there at once and taste test as you add! I saw many complaints on here saying that the peanut butter was too overpowering. Just add as much according to your taste. The original recipe (doubled) called for 1 cups of PB and I used maybe a cup. Also I used a combination of Simply Jiff and a natural crunchy peanut butter to cut out some of the sugar. Skim the oil that the PB produces from the sauce. If the sauce is too thick add water to thin it out. Added salt not much to taste at the end. Served with green beans sautéed in garlic and rice. Read More
(157)
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Rating: 5 stars
04/27/2007
Hey I'm the original poster of this recipe and I have added a few things to it since I first posted. Add a chopped green pepper and half a bunch of fresh broccoli. It helps with the color problem and is yummy! Read More
(58)
Rating: 4 stars
03/24/2008
After reading almost all of the previous reviews I made these additions....I added 1 chopped green pepper 2 chopped garlic cloves (from the jar) a few sprinkles of cayenne pepper & smoke paprika 1 tsp of chopped ginger (from the jar) one tsp of red chili sauce one tsp fish sauce few splashes of lime juice and reduced the peanut butter to about 1/3 to 1/2 cup. It came out spicy (but I like it that way). Next time I will add another vegetable like snow peas or broccoli. Overall I enjoyed it and will make it again. I couldn't imagine not having made the additions though.... Read More
(27)
Rating: 5 stars
03/07/2007
I have been making this receipe for more than two years. My wife can't get enough of it. I just had to write something about how a month doesn't go by without us making this. Go Cats Read More
(12)
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Rating: 5 stars
05/04/2008
We love this recipe at our house! My fiance loves it and wants to eat it at least once every two weeks! We usually eat it with fresh bell peppers and/or pineapple. Thank you so much for this! Read More
(12)
Rating: 5 stars
11/28/2006
I absolutely loved this recipe! I had been looking for a peanut butter/chicken recipe for ages and decided to try out this one. Yuuummmmy! well done. It's best recipe ever!! Peanut butter lovers have got to try this one out! Read More
(7)
Rating: 4 stars
06/08/2007
Very good. The peanut butter flavor wasn't overwhelming at all. The only thing I did differently was to add a little lime juice and a splash of fish sauce. Thanks! Read More
(7)
Rating: 4 stars
07/05/2007
What I liked so much about this recipe is how simple it is to make! Overall the taste was very good. I think most people could easily throw in whatever veggies they prefer. I threw in a bag of frozen. The sauce was flavorful prepared as instructed. To add a little something I added lime and chili paste. My rating is based on the recipe as prepared. Read More
(6)