Description
This Thai Peanut Chicken recipe is a vibrant, flavor-packed main course featuring tender chicken pieces enveloped in a fragrant, creamy, and spicy peanut sauce. Bursting with savory, sweet, and tangy notes, this dish delivers authentic Thai flair and restaurant-quality taste right at home. Perfect for quick weeknight dinners or impressing guests, this recipe is sure to become a repeating favorite for lovers of bold, saucy, nutty meals.
Ingredients
Units
Scale
For the Chicken
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk (full-fat preferred)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon sriracha or chili garlic sauce (adjust to heat preference)
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 2–3 tablespoons water (to thin sauce to preference)
For Serving & Garnish
- Cooked jasmine rice
- 1/4 cup roasted peanuts, roughly chopped
- 2–3 green onions, thinly sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the Chicken: In a bowl, toss chicken pieces with soy sauce, cornstarch, and a pinch of salt and pepper until well coated. Set aside to marinate for at least 10 minutes while you prepare the sauce ingredients.
- Make the Peanut Sauce: In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, fish sauce, brown sugar, lime juice, sriracha, minced garlic, grated ginger, and 2 tablespoons of water. Whisk until smooth, adding more water as needed to reach a pourable consistency.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer. Sear for 2–3 minutes on each side until golden brown and cooked through. Remove the chicken and set aside on a plate.
- Combine and Simmer: Lower the heat to medium. Pour the prepared peanut sauce into the same pan. Stir and bring to a gentle simmer, scraping up any brown bits. Return the cooked chicken to the pan and toss to coat in the sauce. Let simmer for 2–3 more minutes until heated through and slightly thickened.
- Serve: Spoon the saucy peanut chicken over bowls of steamed jasmine rice. Top with chopped peanuts, scallions, fresh cilantro, and lime wedges. Serve immediately, and enjoy!
Notes
- Adjust the spiciness by using more or less sriracha or chili garlic sauce.
- Substitute chicken with tofu or shrimp for variation.
- The peanut sauce thickens as it cools; add a splash of water if needed when reheating leftovers.
- For extra veggies, stir in bell peppers, snap peas, or carrots while cooking the chicken.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 cup chicken with sauce)
- Calories: 420
- Sugar: 8g
- Sodium: 790mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg
