Peanut Butter Chicken Recipe
A delicious Balinese-style peanut butter chicken made in your Instant Pot or on the stove top—a flavorful meal the whole family will love!
How to Make the Best Peanut Butter Chicken
This peanut butter chicken is a creamy, savory dish inspired by the rich flavors of Balinese cuisine. The combination of coconut milk, peanut butter, and aromatic spices creates a sauce that’s both comforting and exotic—perfect for a weeknight dinner that feels special.
Whether you use an Instant Pot for a quick hands-off meal or prefer the stovetop method, this recipe delivers tender chicken in a luscious sauce that pairs beautifully with steamed jasmine rice. The balance of sweet honey, tangy lime, and spicy chili garlic paste makes every bite interesting.
Don’t skip the fresh ginger and garlic—they’re essential for building the aromatic base that makes this dish so flavorful. If you can find lime leaves and lemongrass, they add an authentic Southeast Asian touch, but the recipe is still delicious without them.
Peanut Butter Chicken
A delicious Balinese-style peanut butter chicken made in your Instant Pot or on the stove top—a flavorful meal the whole family will love!
Ingredients
Chicken
Aromatics
Sauce
Instructions
Instant Pot Instructions
- Season the chicken cubes with salt and pepper.
- Set the Instant Pot to sauté mode and add the oil. Once hot, add the chicken and brown on all sides, about 3-4 minutes. Remove and set aside.
- Add the garlic, ginger, lemongrass, and lime leaves to the pot. Sauté for 1 minute until fragrant.
- Add the coconut milk, soy sauce, honey, lime juice, and chili garlic paste. Stir to combine.
- Return the chicken to the pot. Lock the lid and set to pressure cook on high for 8 minutes.
- Quick release the pressure. Stir in the peanut butter until fully incorporated.
- Serve over rice and garnish with fresh cilantro and lime wedges.
Stovetop Instructions
- Season the chicken cubes with salt and pepper.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on all sides, about 5-6 minutes. Remove and set aside.
- Add the garlic, ginger, lemongrass, and lime leaves. Sauté for 1 minute until fragrant.
- Pour in the coconut milk, soy sauce, honey, lime juice, and chili garlic paste. Bring to a simmer.
- Return the chicken to the pan. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until chicken is cooked through.
- Stir in the peanut butter until the sauce is smooth and creamy.
- Serve over rice with fresh cilantro and lime wedges.
Notes
- Do not use light coconut milk—it's too watery for this recipe.
- You can substitute almond butter for the peanut butter if needed.
- For a gluten-free version, use liquid amino acids instead of soy sauce.
- Adjust the chili garlic paste to your preferred spice level.
