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Spicy Peanut Chicken


Boneless chicken thighs and Broccolini, both coated in a chili-spiked peanut sauce, emerge deliciously caramelized after just 10 minutes under the broiler.

  • Servings: 4

Photography: Jonathan Lovekin

Source: Martha Stewart Living, September 2012


  • 1/4 cup smooth peanut butter
  • 1/4 cup water
  • 1/4 teaspoon toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons sambal oelek
  • 2 teaspoons rice vinegar
  • 4 skinless chicken thighs
  • 1 bunch Broccolini


  1. Preheat broiler. Mix together peanut butter, water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn't burn).

Reviews Add a comment

  • theresa94402
    15 FEB, 2016
    Not impressed. Lacking flavor (other than peanut butter) and meat was dried up under boiler. There are many better ideas out there on peanut chicken. Look under Vietnamese chicken, most of them call for peanut butter in the recipes.
  • amislo
    9 APR, 2015
    Without any revisions to the recipe, the chicken just tastes like it's been slathered in peanut butter. Not good.
  • Kimberly Gilford Adams
    11 MAR, 2013
    Took Amy H's advice and thinned it out a little bit. Also made it a spicier, for our taste. Served with sliced cucumbers since the sauce was satay like. DELICIOUS.
  • Amy Hayden
    22 JAN, 2013
    I just made this. I used broccoli instead of broccolini, and doubled the sauce because I doubled the chicken. The sauce is ok, but it needs something, like fish sauce. If I make this again, I would thin out the sauce a little more, add a couple of teaspoons of fish sauce and maybe some sugar. Good idea, definitely needs some tweaking.