Chicken in Peanut Sauce

Written by Beth - Budget Bytes

2013 is going to be GREAT, I can feel it!

This is the first recipe of the year and I already know that it’s going to go on next year’s “best of” list! It’s SO good and SO easy. Peanut and coconut combine to make an incredibly luxurious and creamy sauce for the chicken, which is then sassed up with just a little soy sauce, brown sugar, lime, and sriracha! If you don’t have sriracha, you can just add a pinch of red pepper flakes… or just leave it out for a mild version.

Of course this “luxurious” sauce is a little high on the fat content, so make sure to serve this up with a side of some yummy vegetables, like this Crunchy Asian Salad. And, if you can find it, serve it over brown jasmine rice for some added fiber.


Chicken in Peanut Sauce

Top view of a bowl of Chicken in Peanut Sauce with a napkin and fork on the side

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4.46 from 37 votes

Chicken in Peanut Sauce

A rich and creamy chicken in peanut sauce over fragrant jasmine rice.
Author: Beth - Budget Bytes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4


  • 2 cloves garlic ($0.16)
  • 2 inches fresh ginger ($0.14)
  • 1 Tbsp vegetable oil ($0.08)
  • 1 lb. boneless, skinless chicken breast* ($1.99)
  • 1 14oz. can coconut milk ($2.14)
  • 1/2 cup natural peanut butter ($0.66)
  • 1 Tbsp soy sauce ($0.10)
  • 1 Tbsp brown sugar ($0.02)
  • 1/2 tsp sriracha hot sauce, optional ($0.02)
  • 1 lime ($0.50)
  • 1/4 bunch cilantro, optional ($0.20)
  • 4 cups cooked jasmine rice ($0.69)


  • If you don’t have cooked jasmine rice on hand, begin cooking your rice first so it will be ready by the time the chicken and sauce are complete. To begin the sauce, mince the garlic and then peel and grate the ginger into a large skillet or pot. Saute both in the vegetable oil over medium heat for about 2 minutes or until they are soft and fragrant.
  • Cut the chicken into small pieces (about one inch across). Add them to your skillet or pot. Saute until lightly browned and cooked through (about 10 minutes).
  • Turn the heat down to low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the bottom of the pan. Once the sauce is relatively smooth, add the soy sauce, brown sugar, sriracha, and juice from half of the lime. Stir to combine and heat through (about ten minutes).
  • Pull the cilantro leaves from their stems and roughly chop. Scoop about one cup of jasmine rice into the bottom of each bowl and then top with the chicken and sauce (about 3/4 cup). Sprinkle the fresh cilantro over top and enjoy!


*I buy my chicken breast in bulk/on sale to get a low price and freeze it for later use.
See how we calculate recipe costs here.
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Serving: 1 ServingCalories: 647.43 kcalCarbohydrates: 93.65 gProtein: 39.78 gFat: 27.2 gSodium: 991.13 mgFiber: 4.6 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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Bowl of Chicken in Peanut Sauce with fork, bottle of Sriracha, and lime slices on the side

Step By Step Photos

ginger and garlic in olive oil in skillet
Start by mincing the garlic and grating the ginger (peel the ginger with a vegetable peeler or scrape the skin off with the side of a spoon). Saute both in vegetable oil over medium heat for 1-2 minutes, or until soft and fragrant.

raw chicken cut into small chunks with knife
Cut the chicken into small pieces, about one inch across each.

chicken added to skillet and cooked
Add the chicken to the pot/skillet and saute until cooked through (about 10 minutes). It’s okay if stuff sticks to the bottom of the pan because it will dissolve off into the sauce, just don’t let it go past “brown” to “burned.”

can of coconut milk and measuring cup of peanut butter
Next, add the coconut milk and peanut butter.

peanut butter and milk added to skillet with chicken to dissolve
Turn the heat down to low. Gently stir (to minimize splashing) the two together until they are smooth and all of the browned bits on the bottom of the pan have also dissolved in.

sauce/seasoning ingredients
Now it’s time to add a little pizazz! We’re touching all of the flavor bases here with the soy sauce, brown sugar, sriracha, and lime juice. You can start with juice from half of the lime and add more if you’d like. If you don’t have sriracha, add a pinch of red pepper flakes for a little heat.

seasoning ingredients stirred into skillet with chicken
Stir all of those flavor ingredients in and your sauce is finished! Allow the sauce to heat through and then serve. Just make sure to have the heat low enough so that the pot does NOT boil. If it reaches a boil, the coconut milk will separate.

Top view of a bowl of Chicken in Peanut Sauce, the pot of chicken in peanut sauce and a bowl of white rice
Serve with cooked jasmine rice and a sprinkle of fresh, chopped cilantro. INCREDIBLE.