REESE’S Peanut Butter Chicken

Chicken breast marinated and seared in a sauce made from REESE’S Peanut Butter Sauce, coconut milk, soy sauce, and red curry paste and served with jasmine rice, cilantro, and lime.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with HERSHEY Foodservice.

Peanut Butter Sauce


  • 12 oz. can Coconut milk
  • 2 cups REESE’S Peanut Butter Sauce
  • 1/4 cup Fish sauce
  • 1/4 cup Soy sauce
  • 1/4 cup Red curry paste


  1. Whisk ingredients for sauce together.
  2. Remove 1/4 to coat and marinate chicken for 2 to 24hrs.



  • 4-6 ea. Chicken thighs, medium to small 
  • 4-6 cloves Garlic, chopped 
  • 3-4 ea. Thai chilies 
  • Remaining peanut butter sauce


  1. Sear chicken in a pan and set aside.
  2. Add in garlic and chilies and sauté med-low heat for 1 min.
  3. Add in the rest of the sauce into the pan and place in chicken. Simmer gently until cooked through.
  4. Serve with rice, cilantro and lime