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This is not my recipe. I found this on The Pioneer Woman’s website and it seemed super easy to make and looked delicious. Well, after making it, I can say that it is indeed both of those. Here’s how I made it and how it turned out.

Peanut Chicken

This is the Pioneer Woman's recipe. It's easy to make and tastes so good!
Prep Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine Chinese


  • 1/2 cup canned coconut milk
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tbsp light brown sugar
  • 1/2 tsp hot chili oil
  • 1 whole lime, juiced
  • 1/4 cup vegetable oil
  • 12 oz green beans, trimmed
  • 6 skinless, boneless, chicken thighs, cut into small pieces
  • 1 tsp kosher salt
  • Black pepper to taste
  • 2 cloves garlic, minced
  • 2 tbsp chopped, peeled fresh ginger
  • 1 tbsp curry powder
  • Cooked spaghetti, for serving
  • 1 cup salted, roasted peanuts, roughly chopped
  • 1/2 cup chopped, fresh cilantro


  • Combine the coconut milk, peanut butter, soy sauce, brown sugar, chili oil, lime juice and 1 cup water in a medium bowl. Set aside.
  • Heat vegetable oil in a skillet over medium-high heat. Add the green beans and cook, tossing, until slightly browned, about 5 minutes. Transfer to a large bowl.
  • Season the chicken salt and pepper. Add a little more vegetable oil to the skillet, then add a small portion of the chicken at a time until browned and mostly cooked through, about 10 minutes. Add to the bowl of beans. Repeat with the rest of the batches until they are all cooked.
  • Stir in the garlic and ginger and cook over medium heat until fragrant and starting to brown, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds.
  • Pour the coconut milk mixture into the skillet and scrape up any browned bits. Add the chicken and green beans and cook until the mixture boils and thickens slightly, about 4 minutes. Stir in ¼ cup water to thin the sauce if necessary; cook for another minute. Serve over spaghetti and top with the peanuts and cilantro.
Keyword peanut chicken, stir fry, thai

I did change a few things simply from my own choosing. I did not use vegetable oil. We prefer avocado oil when cooking so that’s the oil I used. I also did not have any hot chili oil for the sauce so I simply omitted it. Lastly, I used chicken breast simply because I ordered chicken thighs but discovered that my grocery store gave me breasts instead. Oh well. I like them, too. 😉

I found this recipe to be quick and easy to make. If any of you try it, please let me know below how you liked it. I think it had the perfect balance of all the different flavors and was even more flavorful the next day.

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