Why You’ll Love This Recipe
Thai Peanut Chicken is a flavorful and satisfying dish that combines tender chicken with a creamy, savory-sweet peanut sauce infused with garlic, ginger, and a touch of spice. Perfect for weeknight dinners or meal prep, it pairs beautifully with rice or noodles and delivers bold, restaurant-quality flavor at home.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighssoy saucegarlicgingerhoneybrown sugarlime juicecreamy peanut buttersriracha or chili pastacoconut milksesame oilsalt and peppergreen onions and crushed peanuts (for garnish)
directions
Cut the chicken into bite-sized pieces and season with salt and pepper.
In a skillet over medium heat, add sesame oil and cook the chicken until browned and cooked through. Remove and set aside.
In the same skillet, add garlic and ginger, sautéing until fragrant.
Whisk in peanut butter, soy sauce, coconut milk, honey, brown sugar, lime juice, and sriracha. Stir until smooth and slightly thickened.
Return the chicken to the skillet and toss to coat with the sauce. Simmer for 5–7 minutes to meld flavors.
Garnish with chopped green onions and crushed peanuts before serving.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use tofu instead of chicken for a vegetarian version.
Add steamed broccoli, bell peppers, or snap peas for extra veggies.
Serve over noodles instead of rice for a Thai-inspired pasta dish.
Add a splash of fish sauce for deeper umami flavor.
storage/reheating
Store Thai Peanut Chicken in an airtight container in the refrigerator for up to 4 days.Reheat gently in a skillet or microwave, adding a splash of coconut milk or water to loosen the sauce if needed.Freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I use crunchy peanut butter?
Yes, for added texture, but creamy peanut butter gives a smoother sauce.
Is this dish spicy?
It can be mild or spicy depending on how much sriracha you use.
Can I make it ahead of time?
Yes, it reheats well and is perfect for meal prep.
What type of chicken is best?
Boneless, skinless chicken thighs are juicier, but breasts work great too.
Can I use almond butter instead?
Yes, almond butter can be a substitute if you prefer or have allergies.
Can I make it dairy-free?
Yes, the recipe is naturally dairy-free thanks to coconut milk.
What sides go best with this dish?
Steamed jasmine rice, brown rice, or rice noodles work perfectly.
Can I add vegetables?
Absolutely—try carrots, bell peppers, or snow peas.
How can I thicken the sauce?
Simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Can kids eat this?
Yes, just reduce or omit the sriracha for a milder version.
Conclusion
Thai Peanut Chicken brings together rich, nutty flavors with the perfect balance of sweetness, spice, and tang. Easy to make and endlessly customizable, it’s a crowd-pleasing favorite that’s sure to become a staple in your home kitchen. Whether served over rice or noodles, it delivers comfort and bold flavor in every bite.
Print
Thai Peanut Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Description
A flavorful and creamy Thai-inspired chicken dish featuring tender chicken pieces coated in a rich peanut sauce, perfect for serving over rice or noodles.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup coconut milk
- 1/4 cup chopped peanuts (for garnish)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Cooked rice or noodles, for serving
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, garlic, ginger, red pepper flakes, and coconut milk until smooth.
- Pour the peanut sauce over the cooked chicken in the skillet.
- Reduce heat and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
- Serve hot over cooked rice or noodles.
- Garnish with chopped peanuts and cilantro before serving.
Notes
- You can substitute chicken thighs for a juicier texture.
- Adjust the spice level by increasing or omitting the red pepper flakes.
- This dish pairs well with steamed vegetables.