Chicken with Peanut Butter Sauce
Prep Time
10 min
Cook Time
25 min
4 servings


1 tbsp (15 ml) canola oil
1 1/2 lbs (750 g) chicken, cut in 1 ½” pieces
1/2 cup (125 ml) onion, diced
2 tsp (10 ml) garlic, crushed
1/2 tsp (2 ml) dry ginger
1 tsp (5 ml) ground cumin
3 tbsp (45 ml) peanut butter
3 tbsp (45 ml) soy sauce (sodium reduced)
1/2 tsp (2 ml) dried chili flakes
1 cup (250 ml) buttermilk*
1 tbsp (15 ml) lemon juice
1/2 cup (125 ml) water
2 tsp (10 ml) cornstarch
*If you do not have buttermilk on hand you may substitute 1 Tbsp (15 ml) vinegar or lemon to 1 cup (250 ml) milk; stir and set aside until needed.


  1. Heat a frying pan over medium heat, add oil then chicken. Cook chicken until just white, remove and set aside.
  2. Add the onion and garlic to the pan and cook until soft, about 4 – 5 minutes, may need a touch more oil if frying pan is too dry.
  3. Add ginger, cumin, peanut butter and soya sauce to pan and mix well.
  4. Add buttermilk and lemon juice to pan and stir.
  5. In a small bowl or measuring cup mix water and cornstarch to a smooth paste. Whisk mixture into pan.
  6. Bring to a simmer, and add chicken. Gently simmer for 15 – 20 minutes, until chicken is fully cooked.
  7. Serve over rice or noodles.