Chicken with Coconut-Lime Peanut Sauce

I love Peanut Butter. Mmmmmm, it’s heaven-sent.

Peanut butter is one of my favorite foods to eat by the spoonful’s. Creamy or crunchy peanut butter – I love it all. I can honestly say Lorenzo and I have eaten our fair share of peanut butter and jelly sandwiches for breakfast, lunch and dinner because it was one of the easiest things to prepare. Just saying.

Peanut butter for dinner is always an interesting way to get in more protein, and it’s a flavor that I love in anything sweet or savory. This dish reminded me of a childhood favorite, Kare-Kare. It’s a Filipino stew with peanut butter sauce and chicken and lots of other vegetables. I don’t have the recipe because I rather have my mom make it for me. (It’s not the same when you make it yourself!) This recipe was the healthy alternative and I loved the addition of asparagus, toasted coconut flakes and coconut milk. If you’re looking for more healthy dinner ideas, check out Marla’s Family Fresh Cooking blog.

Healthy and delicious!

Chicken With Coconut-Lime Peanut Sauce
Adapted from Family Fresh Cooking
Printable Recipe
1 ½ pounds Chicken Breast, cut into 1-inch pieces½  medium onion, diced (about ½ cup)3 garlic cloves, minced1 tablespoon extra-virgin olive oil5 or 6 asparagus spears, cut into 1-inch pieces (about 1 cup)½ cup light coconut milk½ cup peanut butterJuice from 1 lime1 tablespoon soy sauce2 tablespoons fish sauce2 teaspoons toasted sesame oil¼ teaspoon black pepper⅛  teaspoon cinnamon⅛ teaspoon cayenne pepper

1 packet of truvia or sweetener of your choice

Garnishes: Chopped cilantro, peanuts, green onions, toasted unsweetened coconut flakes


In a 2-cup Pyrex measuring cup, add the coconut milk and peanut butter. Place in the microwave and heat for 30 seconds or so. (Warming it will let you stir it around easier). Mix in the curry paste, lime juice, soy sauce, fish sauce, sesame oil, truvia, and spices. Taste for seasonings, and add anything additional if needed.

In large skillet over medium heat, heat the extra-virgin olive oil. Sauté the onions and garlic until tender about 10 minutes. Add the chicken pieces and cook until no longer pink, about 8 to 10 minutes. Stir in the sauce and partially cover and let it simmer for 5 minutes together. Add the asparagus during the last minutes of cooking time.

Serve over steamed white or brown rice and desired garnishments.

Review: This is a fantastic Asian-inspired chicken dish and almost like a peanut curry sauce. If you like chicken satay – this is very similar to that dish. I served it with chopped chives, and toasted coconut flakes. I didn’t have peanuts but that would have added a great texture as well to the dish.

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