Peanut-braised chicken breasts are simmered in an Asian-inspired, gingery peanut sauce with a touch of heat, and served alongside a bright limey cabbage-and-carrot salad. This method turns ordinary boneless, skinless chicken breasts into tender, flavorful dinner-worthy pieces with minimal fuss. The peanut sauce uses only a small amount of peanut butter for a balanced, savory finish that coats the chicken and soaks into rice or grains.
Peanut-Braised Chicken Breasts
I prefer dark meat myself, but this braising technique is an easy way to add depth and moisture to lean chicken breasts. The sauce is simple—peanut butter, Sriracha, fresh ginger, and garlic—stirred into water to create a glossy, slightly spicy braising liquid. A quick raw cabbage-and-carrot salad tossed with lime brightens each plate and provides a crunchy contrast to the rich sauce.
How to Cook Peanut-Braised Chicken
- Season chicken breasts with salt and pepper, then brown them in a hot skillet for about 5 minutes on the first side to develop color.
- Flip the chicken, add the braising liquid (water, peanut butter, Sriracha, ginger, and garlic), and bring it to a simmer while stirring to dissolve the peanut butter.
- Reduce the heat and simmer gently, turning the chicken occasionally to baste, until cooked through and the sauce has reduced and thickened—about 20 minutes, depending on breast size.
What is the peanut sauce made of?
The braising sauce is intentionally straightforward and quick to assemble:
- Natural peanut butter (no sugar added)
- Sriracha or other chili sauce for heat
- Fresh grated ginger for brightness
- Fresh garlic for savory depth
- Water to thin and create a braising liquid
How to Serve Peanut Chicken
Serve the sliced chicken over steamed white rice, brown rice, quinoa, or cauliflower rice. Arrange a generous portion of the limey cabbage-and-carrot salad alongside or on top of the rice. Spoon plenty of the reduced peanut sauce over the chicken and rice so the grains absorb the flavor, and finish with fresh cilantro for aroma and color. For extra heat, pass additional sriracha at the table.
Variations
- Add thinly sliced cucumber to the salad for extra crunch and a cooling element.
- Use pre-shredded coleslaw mix (cabbage and carrots) to save prep time.
- Substitute a nut-free spread if you need to avoid peanuts; choose a product formulated to mimic peanut butter’s texture.
- Serve over cauliflower rice to reduce carbohydrates.
- Store cooked chicken, sauce, rice, and salad in separate airtight containers in the refrigerator for up to three days to preserve texture and freshness.
Ingredients
- 1/2 small red cabbage, shredded (about 4 1/2 cups)
- 1 cup shredded carrots
- 2 limes, halved
- 2 tsp olive oil, divided
- 1 1/2 tsp kosher salt, divided
- 4 small boneless, skinless chicken breasts (about 6 oz each)
- Freshly ground pepper, to taste
- 1 1/2 cups water
- 1/4 cup natural peanut butter (no sugar added)
- 1 tbsp Sriracha chili sauce, plus more for serving if desired
- 1 tbsp grated fresh ginger
- 1 large garlic clove, grated
- Cooked brown rice or other grain, optional for serving
- Fresh cilantro, optional for garnish
Instructions
- In a bowl, combine the shredded cabbage and carrots with the juice of 1 lime, 1 tsp olive oil, and 3/4 tsp salt. Taste and add more lime juice if desired. Set the slaw aside to marinate while you prepare the chicken.
- Pat the chicken breasts dry. Season both sides with the remaining 3/4 tsp salt and a grind of pepper.
- Heat a large nonstick skillet over medium-high heat until hot. Add the remaining 1 tsp olive oil and arrange the chicken in the pan. Cook without moving until the first side is golden, about 5 minutes.
- Flip the chicken breasts and pour in 1 1/2 cups water. Add the peanut butter, Sriracha, grated ginger, and grated garlic.
- Bring the mixture to a boil, using a spatula to help dissolve and incorporate the peanut butter into the liquid until smooth.
- Lower the heat to a gentle simmer. Turn the chicken occasionally so it bastes in the sauce and stir the sauce around the pan. Continue simmering until the chicken is cooked through and the sauce has reduced and thickened, about 20 minutes (timing depends on thickness of the breasts).
- Remove the skillet from the heat and let the chicken rest for 5 minutes before slicing.
- Squeeze the remaining half lime into the peanut sauce and stir; the acidity will help the sauce smooth out again.
- Divide the cabbage-and-carrot salad among four plates. Top each portion with sliced chicken, spoon the peanut sauce over the chicken and rice, and garnish with cilantro if using. Serve immediately.
Nutrition
Per serving (approximately): Calories 365, Protein 45g, Carbohydrates 14g, Fat 15g, Fiber 4.5g, Sugar 6.5g, Sodium approximately 490mg. These values are estimates and will vary with specific ingredients and portion sizes.
This recipe is a weeknight-friendly way to make lean chicken juicy and interesting. The cabbage salad keeps the meal fresh and bright, while the peanut sauce adds comforting richness. Adjust the chili level to your taste, and swap grains or sides to suit dietary preferences.