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
Scale
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
