11 Easy Chicken and Peanut Meals

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There’s something magical about the combo of tender chicken and creamy peanut butter. These 11 easy meals come together in a flash, perfect for busy weeknights. From stir-fries to curries, each recipe is packed with flavor and comfort. Ready to spice up your dinner rotation? Let’s dive in!

Classic Kung Pao Chicken

The beauty of Classic Kung Pao Chicken lies in its perfect balance of heat, tang, and crunch. This stir-fry comes together in minutes, yet delivers restaurant-quality flavor with tender chicken, roasted peanuts, and a glossy Sichuan-spiked sauce.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch cubes
2 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
2 tsp cornstarch
2 tsp rice vinegar
1 tbsp sugar
1 tsp toasted sesame oil
1/4 cup water
2 tbsp vegetable oil
8-10 dried red chilies, deseeded and cut into pieces
1 tsp Sichuan peppercorns
3 garlic cloves, minced
1 tbsp fresh ginger, minced
3 green onions, white parts sliced, green parts for garnish
1/2 cup roasted peanuts

Instructions

In a medium bowl, combine chicken cubes with 1 tablespoon soy sauce, Shaoxing wine, and 1 teaspoon cornstarch. Stir to coat, then let marinate for 10 minutes. (Tip: Cutting chicken into uniform 1-inch pieces ensures even cooking.)
In a small bowl, whisk together remaining 1 tablespoon soy sauce, rice vinegar, sugar, sesame oil, 1 teaspoon cornstarch, and water to make the sauce. Set aside.
Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add dried red chilies and Sichuan peppercorns; stir-fry for about 30 seconds until fragrant but not burned. (Tip: Control the heat – if chilies start blackening, reduce heat immediately.)
Add marinated chicken in a single layer. Cook without stirring for 1 minute to sear, then stir-fry for 2–3 minutes until golden and cooked through.
Add garlic, ginger, and white parts of green onions; stir-fry for 30 seconds until aromatic.
Pour in the prepared sauce and stir-fry for another minute until the sauce thickens and coats the chicken. (Tip: The sauce will thicken quickly – keep tossing to avoid clumps.)
Add roasted peanuts and toss to combine. Remove from heat.
Garnish with green onion tops and serve immediately over steamed rice.

Crowned with crunchy peanuts and a final drizzle of sesame oil, this dish offers a symphony of textures—tender meat, crisp vegetables, and a lingering heat. Serve it over steamed jasmine rice to soak up every last drop of the addictive sauce.

Thai Peanut Chicken Skewers

Heralding the arrival of grilling season, these Thai Peanut Chicken Skewers offer a harmonious blend of sweet, salty, and spicy notes, all kissed by smoky char. The vibrant marinade doubles as a luscious dipping sauce, making every bite a study in contrasting textures.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Peanut Marinade

1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon Sriracha
1 tablespoon rice vinegar
1 clove garlic, minced
1 teaspoon grated fresh ginger

Skewers

1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
8 wooden skewers, soaked in water for 30 minutes

Garnish

2 tablespoons chopped roasted peanuts
1 tablespoon sliced green onions
1/2 lime, cut into wedges

Instructions

In a medium bowl, whisk together peanut butter, soy sauce, honey, Sriracha, rice vinegar, minced garlic, and grated ginger until smooth. Reserve 1/4 cup of the marinade for serving.
Place chicken cubes in a large zip-top bag; pour the remaining marinade over the chicken. Seal and refrigerate for at least 1 hour—overnight yields deeper flavor.
Meanwhile, soak wooden skewers in water for 30 minutes to prevent burning on the grill.
Preheat an outdoor grill to medium-high heat (about 400°F). Clean and oil the grates thoroughly.
Thread marinated chicken onto the soaked skewers, dividing evenly without overcrowding.
Grill skewers, turning occasionally, until charred and cooked through (internal temperature reaches 165°F), about 8–10 minutes. Avoid moving them too early to ensure distinct grill marks.
Transfer skewers to a platter; brush or drizzle with the reserved marinade. Sprinkle with chopped peanuts and green onions. Serve immediately with lime wedges for a bright finish.

Golden and gleaming with glossy peanut sauce, these skewers deliver a captivating interplay of creamy heat and tangy sweetness. Serve alongside a crisp cucumber salad or steamed jasmine rice for a complete summer meal.

Peanut Butter Braised Chicken

Mentioning peanut butter in a savory context might raise eyebrows, but this braised chicken dish is a revelation. The nutty sauce transforms humble chicken thighs into an incredibly tender, richly flavored main course. It’s comfort food elevated with a subtle Southeast Asian twist.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 75 minutes

Ingredients

For the Braised Chicken

1 ½ lbs boneless, skinless chicken thighs
1 tsp kosher salt
½ tsp black pepper
2 tbsp vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp grated fresh ginger
2 tbsp tomato paste
½ cup creamy peanut butter
1 ½ cups low-sodium chicken broth
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp fresh lime juice
¼ cup chopped fresh cilantro

Instructions

Pat the chicken thighs dry with paper towels and season evenly with salt and pepper.
Heat the vegetable oil in a Dutch oven or large heavy pot over medium-high heat until shimmering.
Add the chicken thighs in a single layer (work in batches if needed) and cook without moving for 4 minutes, until deeply golden brown. Flip and cook another 4 minutes. Transfer to a plate.
Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and grated ginger; cook until fragrant, about 1 minute.
Stir in the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.
Add the peanut butter and pour in the chicken broth, soy sauce, and brown sugar. Whisk until smooth, scraping up any browned bits from the bottom of the pot.
Return the chicken thighs to the pot, nestling them into the sauce. Bring to a gentle simmer, then cover and reduce heat to low.
Braise for 45–50 minutes, turning the chicken halfway through, until the meat is fork-tender and the sauce has thickened slightly. (Tip: If the sauce seems too thick, add a splash more broth.)
Remove the pot from heat. Stir in the fresh lime juice. Taste and adjust seasoning with salt or pepper if needed.
Serve the chicken over steamed jasmine rice or your favorite grain, spooning the sauce generously on top. Garnish with chopped cilantro.

Ultimately, the sauce is luxuriously creamy with a deep savory-sweet balance, clinging beautifully to each piece of chicken. For a textural contrast, sprinkle crushed peanuts or sesame seeds on top. It’s equally satisfying spooned over rice or tucked into warm tortillas for an unexpected twist.

Crunchy Peanut Chicken Cutlets

Featuring a golden crust of crushed peanuts that crackles with every bite, these crunchy peanut chicken cutlets transform a simple weeknight staple into a sophisticated dinner. The nutty coating locks in moisture, delivering tender meat with a satisfyingly crisp exterior.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Cutlets

4 (6-ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
Salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups crushed roasted peanuts (salted or unsalted)
Vegetable oil, for frying (about 2 cups)

Instructions

Pat the chicken cutlets dry with paper towels and season both sides generously with salt and pepper.
Set up a breading station: place flour in a shallow dish, beaten eggs in a second dish, and crushed peanuts in a third dish.
Dredge each cutlet in the flour, shaking off any excess. Then dip into the egg, allowing any excess to drip off. Finally, press firmly into the crushed peanuts, ensuring an even, thorough coating on both sides. Tip: For extra crunch, press the peanuts into the chicken so they adhere tightly.
Heat about 1/2 inch of vegetable oil in a large, heavy skillet over medium-high heat until it reaches 350°F (use a deep-fry thermometer for accuracy).
Fry the cutlets in batches—do not crowd the pan—for 3 to 4 minutes per side, until deep golden brown and the internal temperature reaches 165°F. Tip: Allow the oil to return to 350°F between batches to maintain consistent crispness.
Transfer the cooked cutlets to a wire rack set over a baking sheet to drain. Avoid paper towels, which can trap steam and soften the crust. Tip: Let the cutlets rest for 2 minutes before serving to allow the coating to set.

Pair these cutlets with a zesty honey-sriracha dipping sauce or a crisp green salad tossed in lemon vinaigrette. The peanut crust remains remarkably crunchy even after cooling, offering a delightful textural contrast that makes every mouthful memorable.

Peanut Coconut Curry Chicken

Harmonious blend of creamy coconut milk and nutty peanut butter envelops tender chicken in this fragrant curry. Aromatic spices and a hint of heat make this dish a comforting yet exotic weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Curry Base

1 tbsp coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1/2 cup creamy peanut butter
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
2 tbsp soy sauce
1 tbsp brown sugar

Chicken and Vegetables

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 red bell pepper, sliced
1 cup snow peas

For Serving

Cooked jasmine rice
1/4 cup chopped cilantro
Lime wedges

Instructions

Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Tip: Sautéing until translucent deepens the flavor.
Add garlic and ginger; cook 1 minute until fragrant.
Stir in red curry paste and peanut butter; cook for 2 minutes, stirring constantly to bloom the spices.
Pour in coconut milk and chicken broth, whisk until smooth. Add soy sauce and brown sugar. Bring to a simmer, then reduce heat to low. Tip: Avoid boiling to prevent coconut milk from curdling.
Add chicken pieces; cook for 10 minutes, stirring occasionally, until chicken is cooked through.
Add bell pepper and snow peas; simmer for 5 minutes until vegetables are tender-crisp.
Serve over jasmine rice, garnished with cilantro and lime wedges.

Drizzle of lime brightens the richness, while crushed peanuts add a satisfying crunch atop the curry. This dish pairs beautifully with steamed jasmine rice or warm naan for sopping up every last drop of the luscious sauce.

Cold Peanut Chicken Salad

Keenly aware of the need for a refreshing yet satisfying salad, this Cold Peanut Chicken Salad delivers a harmonious blend of textures and flavors. Shredded chicken, crisp vegetables, and a tangy peanut dressing come together in a dish that is both elegant and effortlessly delicious.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Dressing

1/4 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon toasted sesame oil
1 teaspoon sriracha
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons warm water

Salad

1 pound boneless skinless chicken breasts
4 cups shredded green cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
4 scallions, sliced
1/4 cup chopped fresh cilantro

Toppings

1/4 cup crushed peanuts
1 tablespoon sesame seeds, toasted
Lime wedges for serving

Instructions

Place chicken breasts in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 12–15 minutes, until the internal temperature reaches 165°F. Remove from water and let cool slightly, then shred with two forks. For efficiency, use a hand mixer on low speed to shred the chicken in seconds.
While the chicken cooks, prepare the dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, garlic, ginger, and warm water until smooth. If too thick, add warm water a teaspoon at a time until pourable. Taste and adjust sriracha or honey as desired.
In a large mixing bowl, combine shredded cabbage, carrots, bell pepper, scallions, and cilantro. Add the shredded chicken and pour the dressing over the top. Toss thoroughly to coat every piece. For even distribution, use your hands or tongs.
Transfer the salad to a serving platter or individual bowls. Garnish with crushed peanuts and toasted sesame seeds. Serve with lime wedges to squeeze over the top just before eating. The salad can be chilled for 30 minutes to meld flavors, but is also lovely served immediately.

Radiant with a creamy peanut coating, this salad offers a delightful crunch from the cabbage and a subtle heat from the sriracha. Serve it as a main dish alongside steamed rice or tuck it into lettuce wraps for a light, portable lunch.

Chicken and Peanut Fried Rice

Many weeknight dinners call for something quick yet satisfying, and this one-pan chicken and peanut fried rice delivers on both fronts. Combining tender chicken, crunchy peanuts, and vibrant vegetables, it's a harmonious dish that feels both comforting and refined.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Fried Rice

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 medium carrot, peeled and diced (about 1/2 cup)
1 red bell pepper, seeded and diced (about 1 cup)
3 green onions, sliced (white and light green parts separated from dark green tops)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 cups cooked jasmine rice (preferably day-old)
3 tablespoons creamy peanut butter
2 tablespoons soy sauce (low-sodium recommended)
1 tablespoon rice vinegar
1 teaspoon sriracha (optional)
1/2 cup roasted unsalted peanuts, roughly chopped
2 large eggs, beaten
Fresh cilantro leaves for garnish

Instructions

Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over high heat until shimmering.
Season the chicken cubes with salt and pepper, then add to the skillet in a single layer. Cook without moving for 2 minutes until golden brown, then stir-fry until cooked through, about 3-4 minutes total. Transfer to a plate.
Reduce heat to medium-high and add the remaining 1 tablespoon oil. Add the carrot and bell pepper; stir-fry for 2 minutes until slightly tender.
Add the white and light green parts of the green onions, garlic, and ginger; cook for 30 seconds until fragrant.
Add the cooked rice to the skillet, breaking up any clumps. Spread into an even layer and press down gently; let cook undisturbed for 1 minute to allow the rice to crisp slightly.
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, and sriracha (if using) until smooth.
Push the rice and vegetables to one side of the skillet. Pour the beaten eggs into the empty side; scramble quickly until just set, about 30 seconds, then fold into the rice mixture.
Return the cooked chicken to the skillet. Pour the peanut sauce over the top and toss everything together until evenly coated, about 1 minute.
Remove from heat. Stir in the chopped peanuts and dark green parts of the green onions. Garnish with cilantro leaves. Serve immediately.

Resulting in a beautifully glossy dish, each grain of rice is enrobed in a savory peanut sauce with bits of tender chicken and crunchy peanuts. Serve it directly from the pan for a casual weeknight meal, or spoon into bowls topped with extra cilantro and a wedge of lime for brightness.

Asian Peanut Chicken Lettuce Wraps

Bright, fresh, and irresistibly crunchy, these Asian Peanut Chicken Lettuce Wraps deliver a symphony of textures and bold flavors. The tender chicken in a rich, savory peanut sauce is cradled in crisp lettuce cups, making each bite a delightful contrast.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

1 lb ground chicken
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup creamy peanut butter
2 tbsp hoisin sauce
1 tsp Sriracha
4 green onions, sliced
1/4 cup roasted peanuts, chopped
1 head butter lettuce, leaves separated
1 tbsp vegetable oil

Instructions

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, peanut butter, hoisin sauce, and Sriracha until smooth. (Tip: Warm the peanut butter slightly if needed for easier mixing.)
Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it apart with a spatula, until no longer pink, about 5 minutes.
Reduce heat to medium. Add garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. (Tip: Stir constantly to prevent garlic from burning.)
Pour the sauce mixture into the skillet with the chicken. Stir well to coat. Cook for 2–3 minutes, until the sauce thickens and clings to the chicken.
Remove from heat. Stir in half of the sliced green onions and half of the chopped peanuts. (Tip: Reserve the rest for garnish to add crunch and color.)
To serve, spoon the chicken mixture into individual lettuce cups. Garnish with remaining green onions and peanuts.

A satisfying blend of savory, sweet, and spicy, these lettuce wraps are best served immediately while the peanuts retain their crunch. For an extra kick, drizzle with additional Sriracha or serve with lime wedges to brighten the flavors.

Peanut Chicken Nachos

Uniting the bold flavors of Southeast Asia with the irresistible crunch of classic nachos, these Peanut Chicken Nachos are a culinary revelation. Creamy peanut sauce meets tender chicken, all piled high on crispy chips with molten cheese and fresh jalapeños.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Peanut Chicken

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1/4 cup creamy peanut butter
2 tbsp low-sodium soy sauce
2 tbsp fresh lime juice
1 tbsp honey
2 cloves garlic, minced
1 tsp freshly grated ginger
1 tsp sriracha (or to taste)
1 tbsp vegetable oil

For the Nachos

8 oz sturdy tortilla chips
2 cups shredded Mexican blend cheese
2 jalapeños, thinly sliced
1/4 cup diced red onion
1/4 cup fresh cilantro leaves
2 green onions, sliced
1/2 cup sour cream
1/4 cup salted roasted peanuts, chopped

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, and sriracha until smooth. Set aside.
Season chicken pieces with a pinch of salt. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and cooked through (internal temperature 165°F), about 5–7 minutes.
Pour the peanut sauce over the cooked chicken in the skillet. Toss to coat evenly and cook for 1 minute until sauce thickens slightly. Remove from heat.
Arrange tortilla chips in an even layer on the prepared baking sheet. Tip: Use sturdy chips to prevent sogginess.
Spoon the peanut chicken mixture evenly over the chips. Top with shredded cheese. Tip: Sprinkle cheese evenly so every chip gets some.
Bake for 8–10 minutes, until cheese is fully melted and bubbly. Tip: Let nachos rest for 2 minutes after baking for easier serving.
Remove from oven. Top with sliced jalapeños, diced red onion, cilantro, green onions, and a drizzle of sour cream. Sprinkle chopped peanuts over the top. Serve immediately.

With each bite, you’ll experience a symphony of creamy, spicy, salty, and crunchy textures. Serve these nachos immediately while the cheese is still molten, and watch them disappear in minutes.

Peanut Chicken Noodle Bowl

Luscious peanut sauce clings to tender noodles and shreds of chicken in this vibrant bowl, a speedy lunch that feels anything but rushed. Each slurp is a balance of creamy, savory, and bright notes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Noodles

8 oz dried rice noodles
1 tbsp vegetable oil

For the Peanut Sauce

1/4 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1/4 cup warm water

For the Bowl

2 cups cooked shredded chicken
1 cup shredded carrots
1/2 cup chopped scallions
1/4 cup chopped roasted peanuts
2 tbsp fresh cilantro leaves
Lime wedges for serving

Instructions

Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until tender but still chewy, usually 4–6 minutes. Drain and rinse under cold water to stop cooking. Toss with 1 tbsp vegetable oil to prevent sticking.
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil until smooth. Gradually whisk in warm water until the sauce reaches a pourable consistency. If too thick, add more water 1 tsp at a time.
If using pre-cooked chicken, shred it into bite-sized pieces. For freshly cooked chicken, poach 2 boneless skinless chicken breasts in simmering salted water for 12–15 minutes until internal temperature reaches 165°F, then shred.
Divide the noodles among four bowls. Top each with an equal portion of shredded chicken, carrots, and scallions.
Drizzle the peanut sauce generously over each bowl. Garnish with chopped peanuts and cilantro leaves. Serve immediately with lime wedges on the side.

Garnished with crunchy peanuts and fresh cilantro, this bowl is a textural delight. Drizzle with extra lime for a zesty finish that cuts through the richness, making each bite crave-worthy.

Peanut Chicken Wrap

Zesty and satisfying, this Peanut Chicken Wrap proves that a quick lunch can be both refined and deeply flavorful. Whole wheat tortillas cradle tender, spiced chicken and a vibrant slaw, all bound together by a luscious peanut dressing.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Peanut Sauce

1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 clove garlic, minced
2-3 tablespoons warm water

Chicken

1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Slaw

2 cups shredded green cabbage
1 cup shredded carrots
1/4 cup chopped fresh cilantro

Assembly

4 large whole wheat tortillas
1/4 cup crushed peanuts (optional)

Instructions

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and garlic until smooth. Add warm water 1 tablespoon at a time, whisking until the sauce reaches a pourable consistency. (Tip: For a thinner sauce, add more water; for thicker, add extra peanut butter.)
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a cutting board and let rest 5 minutes, then slice into thin strips. (Tip: Resting the chicken locks in juices and ensures tender slices.)
In a medium bowl, combine shredded cabbage, carrots, and cilantro. Drizzle with half of the peanut sauce and toss well to coat.
Warm tortillas in the microwave for 10 seconds to make them pliable. Lay them flat on a work surface. Divide the slaw evenly among the tortillas, leaving a 2-inch border at the edges. Top with sliced chicken, then drizzle with remaining peanut sauce. Sprinkle crushed peanuts over the top if using.
Fold in the sides of each tortilla, then roll tightly from the bottom to form a wrap. (Tip: For a sturdier wrap, toast the assembled wrap in a dry skillet for 1–2 minutes per side until golden.)

Versatile and vibrant, these wraps are equally at home at a picnic or a quick desk lunch. The crunchy slaw and creamy peanut sauce create a textural symphony, while the whole wheat tortilla adds wholesome fiber. For a spicier kick, add a drizzle of sriracha to the sauce before rolling.

Conclusion

Vibrant and easy, these chicken and peanut meals prove that weeknight dinners can be both quick and delicious. From stir-fries to curries, each recipe brings a burst of flavor. Try them out, then leave a comment sharing your favorite! Don’t forget to pin this article on Pinterest for later.

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