Peanut Butter Chicken (Ready in 20 Minutes)

Quick peanut butter chicken recipe – ready in 20 minutes. This easy dish combines tender chicken pieces with a creamy peanut butter sauce, fresh lime juice, and crisp green beans. Perfect for a weeknight dinner, this flavorful chicken curry is mildly spiced and pairs well with rice. Can be adapted for a gluten-free diet with simple ingredient swaps.

This creamy, zesty Peanut Butter Chicken is a quick and flavorful dinner perfect for busy weeknights. Juicy chicken, smooth peanut butter, fresh lime, and a touch of spice create a rich and satisfying sauce in just 20 minutes.

Ingredients

For the chicken:

• 1 tbsp olive oil
• 3 chicken breasts, cut into bite-sized chunks
• 1 large onion, peeled and thinly sliced
• 1 heaped tbsp ground coriander
• 2 heaped tbsp smooth peanut butter (check for gluten-free if needed)
• 1 red chilli, finely chopped (optional – adjust to taste)
• Juice of 2 limes
• 300 ml (1 ¼ cups) chicken stock (or water + 2 stock cubes)
• 200 g (7 oz) green beans, trimmed and cut into short lengths

To serve:

• Boiled rice
• 1 red chilli, finely sliced
• A small bunch of fresh coriander (cilantro), chopped
• 2 tbsp toasted peanuts (dry toast in a pan for 2 minutes)
• Sweet chilli jam (optional but recommended)

Instructions

1. Cook the rice:
   If you’re serving with rice, get it started first so it’s ready when the chicken is done.
2. Sear the chicken:
   Heat olive oil in a large pan over medium-high heat. Add chicken and cook for 2–3 minutes, stirring occasionally, until browned on all sides.
3. Sauté aromatics:
   Add the sliced onion to the pan. Cook for 2 minutes until softened. Stir in the ground coriander.
4. Make the sauce:
   Add the peanut butter, chopped chilli, juice of one lime, and the chicken stock. Stir well. Bring to a gentle simmer, cover, and cook for 7–8 minutes, stirring occasionally to prevent sticking.
5. Add the greens:
   Stir in the green beans. Taste and add more lime juice if desired. Simmer uncovered for another 5 minutes until the beans are tender and the sauce has thickened. Add a splash of water if it reduces too much.
6. Serve:
   Spoon the chicken and sauce over rice. Top with sliced red chilli, fresh coriander, toasted peanuts, and a dollop of sweet chilli jam if using.

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Tips

• Slice the chicken evenly so it cooks at the same rate.
• Stir the sauce occasionally while simmering to prevent the peanut butter from catching.
• Add a splash of water if the sauce becomes too thick.

Variations and Substitutions

• Protein: Swap chicken for turkey, tofu, or prawns.
• Vegetables: Add bell peppers, broccoli, or sugar snap peas.
• Nut-free version: Use sunflower seed butter instead of peanut butter.
• Less heat: Skip the chilli or use a milder pepper.

FAQs

Can I make this ahead?
Yes, it keeps well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Can I freeze it?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

What kind of peanut butter works best?
Smooth peanut butter is ideal. Avoid sweetened or chunky versions unless you want added texture or sweetness.

Serving Suggestions

• Serve over steamed jasmine or basmati rice.
• Add a side of cucumber salad for a fresh contrast.
• Pair with naan or flatbread to scoop up the sauce.

Why You’ll Love This Recipe

• Quick and easy – ready in just 20 minutes.
• Balanced flavor – nutty, tangy, and slightly spicy.
• One-pan cooking = minimal cleanup.
• Naturally gluten-free with simple swaps.
• Great for meal prep or weeknight dinners.