Description

Tender chicken pieces coated in a creamy, spicy, and nutty peanut sauce with a hint of lime and chili. This dish combines bold flavors and silky texture for a truly unforgettable meal.

Ingredients

4 boneless, skinless chicken breasts or thighs, diced
1/2 cup creamy peanut butter (unsweetened)
3 tbsp soy sauce
1/2 cup coconut milk
2 tbsp brown sugar
2 tbsp rice vinegar or lime juice
3 cloves garlic, minced
1-inch piece of ginger, grated
1/2 tsp red chili flakes (adjust to taste)
Salt and black pepper, to taste
Olive oil, for searing chicken
Fresh cilantro, for garnish
Crushed peanuts, for garnish
Jasmine rice, for serving

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Instructions

Dice the chicken into bite-sized pieces and season with salt and pepper.
In a bowl, whisk together peanut butter, soy sauce, coconut milk, brown sugar, rice vinegar (or lime juice), garlic, ginger, and red chili flakes. Adjust seasoning as needed. If the sauce is too thick, add a little more coconut milk or water.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes, turning to ensure the chicken is golden and cooked through.
Pour the peanut sauce over the cooked chicken and simmer for 3-5 minutes until the sauce thickens slightly and coats the chicken.
Serve the Thai Peanut Chicken over jasmine rice and garnish with fresh cilantro and crushed peanuts.

Notes

For a vegetarian option, substitute chicken with tofu or sautéed vegetables.
If you prefer a less spicy version, reduce or omit the red chili flakes.
This recipe can be served over noodles, in lettuce wraps, or with a side of sautéed veggies for extra crunch.