African Peanut Chicken Stew Recipe

Name: African Peanut Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Boneless, Skinless Chicken Breasts; 5 Tablespoons Peanut Oil, Divided Use; 1 Tablespoon Sesame Oil; 1/2 teaspoons Ground Ginger; 3 teaspoons Brown Sugar; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 1/4 teaspoons White Pepper; 1/2 teaspoons Chili Powder; 1/2 teaspoons Thyme; 1- 1/2 Tablespoon Flour; 6 cloves Garlic; 1 whole Large Yellow Onion; 1 whole Red Bell Pepper; 1 whole Summer (yellow) Squash; 2 whole Zucchini; 2 whole Large, Juicy Tomatoes; 2 cups Chicken Broth; 2 teaspoons Chicken Bouillon (in Addition To Broth); 6 Tablespoons Crunchy Peanut Butter; 2 teaspoons Cornstarch + 1 Tablespoons Of Water; 2 pinches Blanched Almonds, To Garnish; 2 sprigs Cilantro, To Garnish

Servings: persons

2 whole Boneless, Skinless Chicken Breasts
5 Tablespoons Peanut Oil, Divided Use
1 Tablespoon Sesame Oil
1/2 teaspoons Ground Ginger
3 teaspoons Brown Sugar
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
1/4 teaspoons White Pepper
1/2 teaspoons Chili Powder
1/2 teaspoons Thyme
1- 1/2 Tablespoon Flour
6 cloves Garlic
1 whole Large Yellow Onion
1 whole Red Bell Pepper
1 whole Summer (yellow) Squash
2 whole Zucchini
2 whole Large, Juicy Tomatoes
2 cups Chicken Broth
2 teaspoons Chicken Bouillon (in Addition To Broth)
6 Tablespoons Crunchy Peanut Butter
2 teaspoons Cornstarch + 1 Tablespoons Of Water
2 pinches Blanched Almonds, To Garnish
2 sprigs Cilantro, To Garnish

1
1.
2
Chop the chicken into smallish cubes and mix it with the peanut oil (4 Tablespoons), sesame oil, ginger, brown sugar, salt, black pepper, white pepper, chili powder, thyme, and flour.
3
Let it marinate for at least 15 minutes.
4
Dont worry about the seemingly large amount of oilthat will also serve to help cook a ton of veggies.
5
2.
6
Mince the garlic, then roughly chop up the onion, red pepper, squash, and tomatoes (keeping the tomatoes separate).
7
3.
8
Heat 1 Tablespoon of peanut oil in a large pot or Dutch oven.
9
When hot, add the chicken.
10
Cook for 2 minutes, until the chicken starts to look less raw.
11
Add the onion and garlic, and continue to cook for another 2-3 minutes.
12
4.
13
Add the bell pepper and squash.
14
Cook for another 5 minutes.
15
5.
16
Add the tomatoes, chicken broth, bouillon and peanut butter.
17
Bring it to a boil, then reduce the heat to low and let it simmer gently for 25 minutes, uncovered.
18
6.
19
If the stew isnt thick enough at this point, mix in the cornstarch/water slurry to help it along.
20
At this point, taste and re-season.
21
I added an additional couple teaspoons of brown sugar and a hefty dose of salt and pepper.
22
Dont underseason!
23
The right amount of salt really brings this dish to life.
24
7.
25
Serve over rice and garnish with some blanched almonds and cilantro.

1005

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 whole Boneless, Skinless Chicken Breasts, 5 Tablespoons Peanut Oil, Divided Use, 1 Tablespoon Sesame Oil, 1/2 teaspoons Ground Ginger, and more.

Yes, African Peanut Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

African Peanut Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions