Thai Peanut Chicken Recipe
Introduction
Thai Peanut Chicken is a delicious and comforting dish that balances creamy, spicy, and tangy flavors in every bite. It’s quick to prepare and perfect for a satisfying weeknight dinner. Serve it over rice or noodles for a complete meal.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- ½ cup coconut milk (or regular milk)
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 2 tablespoons chopped peanuts (for garnish)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Steamed rice or noodles, for serving
Instructions
- Step 1: Heat vegetable oil in a large skillet over medium heat. Season the chicken breasts or thighs with salt and pepper. Cook the chicken for 6-7 minutes on each side, until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes, then slice into strips or cubes.
- Step 2: In the same skillet, add a little more oil if needed. Sauté the minced garlic and ginger for 1-2 minutes until fragrant.
- Step 3: Add peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the skillet. Stir well to combine and cook for 2-3 minutes until the sauce is smooth and heated through.
- Step 4: Stir in lime juice and sesame oil. Taste and adjust seasonings by adding more sriracha for heat or honey for sweetness if desired.
- Step 5: Return the sliced chicken to the skillet and toss to coat evenly with the peanut sauce.
- Step 6: Serve the Thai Peanut Chicken over steamed rice or noodles. Garnish with chopped peanuts and fresh cilantro for added texture and flavor.
Tips & Variations
- For a vegetarian option, substitute chicken with tofu or tempeh and follow the same cooking steps.
- Use crunchy peanut butter if you prefer extra texture in the sauce.
- Adjust sriracha carefully to suit your preferred spice level.
- Add steamed or stir-fried vegetables like bell peppers or snap peas for added nutrition.
Storage
Store leftover Thai Peanut Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. If the sauce thickens too much after refrigeration, add a splash of water or coconut milk while reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great in this recipe and tend to stay juicier. Just make sure they are fully cooked before slicing.
Is coconut milk necessary for the sauce?
Coconut milk adds creaminess and a subtle richness, but you can substitute regular milk or a plant-based milk if preferred.
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Thai Peanut Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Thai Peanut Chicken recipe features tender chicken breasts or thighs cooked to golden perfection and coated in a creamy, flavorful peanut sauce infused with garlic, ginger, soy sauce, and a hint of sriracha heat. Served over steamed rice or noodles and garnished with crunchy peanuts and fresh cilantro, this dish is a delightful blend of savory, sweet, and tangy flavors perfect for a quick weeknight meal or an impressive dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Peanut Sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- ½ cup coconut milk (or regular milk)
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
Garnish and Serving
- 2 tablespoons chopped peanuts (for garnish)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Steamed rice or noodles, for serving
Instructions
- Prepare the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Season the chicken breasts or thighs with salt and pepper. Cook the chicken for 6-7 minutes on each side, or until fully cooked through and golden brown. Remove the chicken from the skillet and set aside to rest for a few minutes. Once rested, slice the chicken into strips or cubes.
- Make the Peanut Sauce: In the same skillet, add a little more oil if needed and sauté the minced garlic and fresh ginger for about 1-2 minutes until fragrant, being careful not to burn them.
- Prepare the Sauce: Add ¼ cup creamy peanut butter, ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sriracha, and ½ cup coconut milk to the skillet. Stir well to combine the ingredients, cooking for an additional 2-3 minutes until the sauce is smooth, creamy, and heated through.
- Finish the Sauce: Stir in 1 tablespoon lime juice and 1 teaspoon sesame oil to the sauce. Taste and adjust the seasoning if necessary by adding more sriracha for extra heat or honey for added sweetness.
- Combine and Serve: Return the sliced chicken to the skillet, tossing it thoroughly in the peanut sauce to ensure every piece is well coated. Serve the Thai Peanut Chicken over steamed rice or noodles. Garnish with 2 tablespoons chopped peanuts and 2 tablespoons fresh cilantro for added crunch and vibrant flavor.
Notes
- Use chicken thighs for juicier, more flavorful meat or chicken breasts for a leaner option.
- Adjust the amount of sriracha according to your preferred spice level.
- Coconut milk adds a subtle richness; regular milk can be substituted if preferred.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai peanut chicken, peanut sauce chicken, Thai chicken recipe, quick Thai dinner, chicken with peanut sauce
