Peanut Butter Chicken with Chile
Experience a bold fusion of flavors with this Peanut Butter Chicken with Chile recipe—a rich, creamy dish that brings together the savory depth of peanut butter, the spice of red chile flakes, and the tropical smoothness of coconut milk. Tender, golden-browned chicken thighs are simmered to perfection in a luscious peanut sauce infused with garlic, ginger, soy sauce, and a hint of lime for zesty brightness. Finished with a sprinkle of fresh cilantro, this irresistible dish is perfect for spice lovers and comfort food enthusiasts alike. Serve it over fluffy steamed rice for a hearty, flavor-packed dinner that’s ready in just 40 minutes. Perfect for weeknights or dinner parties, this recipe is a must-try for anyone craving unique, globally inspired cuisine.
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Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon crushed red chile flakes
- 0.5 cup smooth peanut butter
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 whole lime (juiced)
- 1 tablespoon honey
- 0.25 cup fresh cilantro (chopped)
- 3 cups steamed rice (for serving)
Directions
Step 1
Pat the chicken thighs dry with a paper towel, then season them with salt and black pepper on both sides.
Step 2
Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
Step 3
In the same pan, add the diced onion and sauté for 3-4 minutes until softened.
Step 4
Stir in the minced garlic, grated ginger, and crushed red chile flakes, and cook for 1-2 minutes until fragrant.
Step 5
Lower the heat to medium, then add the peanut butter, coconut milk, soy sauce, lime juice, and honey. Stir well to combine into a smooth sauce.
Step 6
Return the seared chicken thighs to the pan, nestling them into the sauce. Spoon some of the sauce over the chicken.
Step 7
Cover the pan with a lid and simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Stir occasionally to prevent the sauce from sticking.
Step 8
Once cooked, sprinkle the dish with chopped cilantro for a fresh burst of flavor.
Step 9
Serve the Peanut Butter Chicken with Chile hot over steamed rice, and enjoy!
Nutrition Facts
| Serving size | (1940.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3056.9 |
| Total Fat 134.1g | 0% |
| Saturated Fat 26.6g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 436mg | 0% |
| Sodium 4435.1mg | 0% |
| Total Carbohydrate 303.5g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 54.1g | |
| Protein 159.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 246.0mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 2144.2mg | 0% |
Source of Calories