This delicious dish has become one of my go to meals in the past few weeks, it is really tasty and filling, and is an absolute doddle to prepare. I recently decided to start going back to the gym and being a little more health conscious, and this great little protein booster is one of my favourite dishes that I have been making since.

Serves 2 


2 large chicken breasts, scored

200 g crunchy peanut butter

2 red chillies, deseeded and chopped finely

150 ml chicken stock

1 1/4 tbsp. dark soy sauce

1/2 tsp. garlic powder

1/2 tsp. sugar

Handful of chopped Spring Onions (Garnish)



Sesame Oil

Firstly, preheat your oven to 200C/180C fan/350f/Gas Mark 6, then add around a tbsp. of sesame oil to a medium sized frying pan on a high heat. Rub a little salt and pepper into the scored chicken breasts before adding to the pan. Fry for no longer than 2 minutes on each side, This gives the chicken a nice golden colour and helps retain flavour, while scoring the chicken speeds up the cooking time. After frying, add the chicken to a small roasting tin and place in the oven for approximately 20 minutes.

While the chicken is in the oven, add the soy sauce, sugar, garlic powder and 1 1/2 chillies into a small saucepan on a low heat, stirring gently. do this until the sugar has dissiolved and the chillies are lightly caramelised, before adding the peanut butter. continue to stir gently and then start adding the stock. add slowly, all the while stirring with the peanut butter to create a thick sauce.

When the chicken is cooked, serve onto plates before pouring the peanut butter sauce over the top, garnishing with the remaining chillies and spring onions. There are many side dishes which complement this, I tend to serve it with brown rice and roasted sweet potato, However it works equally well with noodles (particularly Udon) and Butternut squash.

4 thoughts on “Chilli Peanut Butter Chicken

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