Peanut lime chicken

A closer look

Why this combination works

Peanut butter and coconut milk make a smooth, rich sauce that suits mild chicken. Lime juice keeps the finish bright, while soy sauce gives it savoury depth. Chopped roasted peanuts provide the crunchy contrast that the smooth sauce needs.

What you need for peanut lime chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Smooth peanut butter. Smooth peanut butter thickens the coconut milk and brings a roasted, nutty richness. Stir it in thoroughly over gentle heat so there are no dense lumps.
• Light coconut milk. Light coconut milk loosens the peanut butter and adds a gentle coconut flavour. Shake the tin before measuring so the liquid and coconut solids are evenly mixed.
• Reduced-salt soy sauce. Soy sauce adds savoury depth and seasoning. Reduced-salt soy gives more room for the sauce to reduce without becoming overly salty; it is not the same as dark soy sauce.
• Lime juice. Lime juice cuts through richness and sweet or salty flavours with fresh acidity. Adding it as directed keeps the finished sauce bright; taste before adding extra.
• Brown sugar. Brown sugar adds sweetness and a slight caramel note, balancing salty or acidic ingredients. Dissolve it fully in the sauce so the sweetness is evenly distributed.
• Ginger. Ginger brings fresh warmth and a bright, aromatic edge. Grating it finely helps the flavour spread through the sauce without leaving fibrous chunks.
• Roasted peanuts. Chopped roasted peanuts give a crunchy contrast to the smooth peanut sauce. Add them at the end so they keep their texture.

How to make peanut lime chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Whisk peanut butter, coconut milk, soy sauce, sugar and ginger in the pan over low heat until smooth. Simmer gently for 3 minutes. Stir in lime juice; reserve peanuts for serving.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the peanuts. Rest for 3 minutes off the heat, then serve with rice and a carrot-cucumber salad.