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Chicken and peppers with peanut butter sauce

Chicken and peppers with peanut butter sauce

A sweet and tangy peanut sauce coats the tender chicken breast and peppers in this easy low-sodium dish. The whole family will love this new, budget chicken dish.


Chicken and peppers with peanut butter sauce
  • 4 chicken breasts, cubed
  • 2 tablespoons soy sauce
  • 2 tablespoons coconut oil
  • 1 red bell peppers, cut into strips
  • 1 large onion 
  • 2 clove garlic 
  • 1 green pepper cut into strips
  • Chopped peanuts and green onions, sesame seeds, to serve


  • 1/2 cup peanut butter
  • 1/4 cup low-sodium soy sauce 
  • 1/4 cup fresh lime juice 
  • 2 tablespoons rice wine vinegar
  • 2 garlic cloves, very finely minced piece of ginger, very finely minced
  • 3/4 cup water


Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the garlic, chili, and ginger in the other 1 tbsp oil for 1 min. Add red & green peppers and fry for 1 min more.

Stir in the peanut butter sauce, and bring to a simmer. Return the chicken to the pan and add the chopped green onions and stir 1 minute until hot.

Use sesame seeds for garnish.


    For a Thai Peanut Sauce:

    • In a bowl, mix the peanut butter, water, lime juice, soya sauce, rice vinegar, garlic, and ginger just before serving.


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