This tasty Indonesian-influenced dish comes together in 30 minutes. The flavors of peanuts, coconut, chili, garlic and ginger beautifully meld to create a sauce that is rich, comforting and deeply satisfying.
We recently had some family over from out of town at the last minute’s notice and I wanted to serve up something for dinner that would be fuss-free and quick.
I was in the mood for something Eastern, but not Chinese or Indian. I remembered a recipe I had developed a few years ago that I hadn’t made in ages. I pulled out my trusted recipe notes and within 30 minutes we were all enjoying dinner and the compliments came pouring in.
Let’s get started!
Chop the onions and mince the garlic and ginger. Heat the oil in a saucepan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook another 2 minutes. Add the chicken and cook another 3-4 minutes.
Add the chili sauce, chili powder, brown sugar, salt and peanut butter and stir to combine. Add the coconut milk and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
Serve immediately over steamed rice garnished with cilantro and roasted peanuts. This dish tastes even better the next day after the flavors have had longer to meld. If the sauce is a little too thick, simply add a little extra coconut milk.
Enjoy!
- 2 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger root, minced
- 1 pound chicken breast, cut into bite-sized pieces
- ¼ cup chili sauce
- 3 tablespoons crunchy peanut butter
- 3 teaspoons chili powder
- (we highly recommend this homemade chili powder)
- 1 teaspoon dark brown sugar (paleo: omit)
- 14 ounce can unsweetened coconut milk
- 1 teaspoon salt
- Chopped fresh cilantro for garnish
- Chopped roasted peanuts for garnish (optional)
- Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the chili sauce, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
- Serve over steamed rice garnished with cilantro and roasted peanuts.
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Cori Landon says
I made this for dinner and it was A++! My husband and son came home and the compliments started as soon as they walked in the house and smelled the wonderful aroma. Thanks so much for another great recipe!
Kimberly @ The Daring Gourmet says
Fantastic, Cori! It really does smell so good while it’s cooking and I’m thrilled to hear it was such a hit, thank you!
Katherine Thorne says
I’ve always loved the peanut/coconut flavor combo and this dish sounds fabulous. Making this soon!
Kimberly @ The Daring Gourmet says
Awesome! You’ll love this, Katherine, happy cooking!
Cynthia McCloud Woodman/What A Girl Eats says
I was fortunate enough to travel to Indonesia several years ago and I loved the fusion of flavors! I’ll bet this is delicious!
Kimberly @ The Daring Gourmet says
You are so lucky, Cynthia, how fun! I agree, the fusion of flavors in Indonesian cuisine is fabulous and that is what inspired the creation of this dish.
dishofdailylife says
I love these flavors…can’t wait to try it! It looks so delicious!
Kimberly @ The Daring Gourmet says
Awesome, you’ll love this!
meganpence says
Coconut chicken is one of my favorites. This looks delicious!
Kimberly @ The Daring Gourmet says
Thanks, Megan! It a blend of so many great flavors.
jennifer says
Hi Kimberly, would using almond butter work just as well?
Kimberly @ The Daring Gourmet says
Hi Jennifer, you can use almond butter but it’s an entirely different flavor. I definitely recommend peanut butter.
notjustbaked says
WoW, this looks incredible, and so easy! I love these easy breezy, super flavorful dinners. Putting on my list to make next week! It’s cooling down here, so it will be perfect.
Kimberly @ The Daring Gourmet says
Thanks! It’s definitely easy and one of our favorite quick-to-make meals!
cristina says
Would love to have a taste of this dish. The combination of flavors is not something I’m familiar with using together but I’m sure I’d luv it. The sauce looks delicious!
Kimberly @ The Daring Gourmet says
Thanks, Cristina! The Indonesian coconut-peanut combination is so delicious, you’d love it!
stephinthyme says
So hearty, warm, and filling with robust flavors. Divine!
Kimberly @ The Daring Gourmet says
I just made another batch for dinner tonight :)
Cynthia McCloud Woodman/What A Girl Eats says
I love the flavors of this dish! I was in Indonesia many years ago and loved the food!
Brandon @ Kitchen Konfidence says
YUM! This stew looks like a super flavor meal perfect for a weeknight!
Kimberly @ The Daring Gourmet says
Definitely, Brandon, it’s super quick and easy!
grayslady says
This recipe has become one of my staples. Love it! It’s the closest recipe I’ve found to panang curry, which is my favorite Thai curry. I use Thai Chili Ketchup, made by Silver Spring, because I find that it adds a bit more sparkle to the flavor than regular chili sauce. Thanks again. A real winner.
Kimberly @ The Daring Gourmet says
I’m so happy to hear this, grayslady, thank you! You’ve reminded me that I really need to post my recipe for panang curry – mental note made!
Jay says
This recipe is fantastic! We have made it twice, and it was a hit both times. Tonight we made it with shrimp, and it was equally good.
Kimberly @ The Daring Gourmet says
Awesome, I’m super thrilled to hear that, Jay, and really appreciate the feedback, thank you!
Anonymous says
thanks so much for another excellent rrecipe…I already try your masoor dhal and murgh makhani and it was fantastic my boss told me I am a star…..thanks so much…
Kimberly @ The Daring Gourmet says
Wonderful, I’m so thrilled to hear that, thank you!
Erin Killian says
What kind of chili sauce do you use (the Amazon link isn’t working for me.) Is the dish spicy? I want to make it for my 4 year old and 2 year old who like a little spice but not a lot. Thanks!!
Kimberly @ The Daring Gourmet says
Hi Erin, sorry for the delayed response, we just got back from vacation. I used Heinz’ chili sauce for this and it’s mild. That’s just my preference though, you can absolutely use a spicy chili sauce if you prefer a little heat.
Chris Corbin says
I am going to make this tonight, but I plan to substitute the 1lb of chick breast with 1lb thigh meat. Cheers!
Kimberly @ The Daring Gourmet says
That’s a great call, Chris, dark meat always yields the most flavor. Just picked up a bunch of thighs at the store myself :) Happy cooking!
Sly says
Thank you so much for this recipe Kimberley! I am making my way through all your goodies here and I appreciate both your writing & the pictures you do on each dish.
This one was Fantastic. I just got done with day 2 of leftovers of it and I just had to comment! :3 My own 2 cents…English muffins are great with this 2nd day and in making mine, I added tomatoes, carrots, red bell pepper and finally something I felt really melded the taste together: chicken hearts! They give off a nice liver-ish taste and it really seals your mouth with a smile! Thanks again and keep up the good work!
Happy holidays!! :D
Kimberly @ The Daring Gourmet says
That’s fantastic, Sly! Thanks so much for the feedback and tips!
Chuck Anziulewicz says
Hold the cilantro, please
GREG L says
If you do not have or like cilantro, I have used Thai Basil or Parley fresh from my herb garden.
Chuck Anziulewicz says
I’m just one of those people who apparently has a genetic aversion to cilantro. If it is used VERY sparingly, it can provide a certain je ne sais quoi to certain dishes, but most people go overboard on it.
Toni Moore says
I never comment on recipes I find online but I just have to say this is the bomb. My husband said it’s one of the best dinners I’ve ever made. I found a Korean chili sauce in the Asian food section of my grocery store since we like spicier dishes and it was perfect if you like more heat than the Heinz chili sauce (brand name is Chung Jung One.) Thank you for sharing this recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Toni, I’m thrilled to hear that, thanks so much for the feedback!
Carolyn Sullivan says
I looked online yesterday for a different spicy chicken breast & peanut butter recipe and found yours. I made it this afternoon, which hubby and I have just eaten, and it was perfect! I added some chopped red chillies and double cream and we loved it! Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Carolyn, I’m so glad to hear it, thank you!
Jess says
Does this recipe call for sweetened peanut butter or unsweetened/all natural? It’s not clear whether I need something like Jif, or something like Adam’s.
Kimberly @ The Daring Gourmet says
Hi Jess, you can use either but I personally prefer and recommend unsweetened.
Cliff Oakley says
Loved it. Our third one. We are in the UK so I bought ‘Heinz Fiery Chilli Ketchup’ (it may be the same product but with a different name).
We really enjoyed it. Thank you.
Kimberly @ The Daring Gourmet says
Fantastic, Cliff, I’m so happy you both enjoyed it – thank you!