Description
Transport your taste buds straight to the streets of Thailand with this Thai Peanut Chicken—a creamy, spicy dish featuring tender chicken coated in a rich, nutty peanut sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sriracha (adjust to taste)
- ½ cup coconut milk (or regular milk)
- 1 tbsp lime juice
- 1 tsp sesame oil
- 2 tbsp chopped peanuts (for garnish)
- 2 tbsp fresh cilantro (for garnish)
- Steamed rice or noodles (for serving)
Instructions
- Begin by heating the vegetable oil in a large skillet over medium heat. Season the chicken with salt and pepper on both sides to enhance the flavors. Place the chicken in the skillet and cook it for approximately 6–7 minutes per side, or until the outside becomes golden and the chicken is thoroughly cooked. Once finished, remove the chicken from the skillet and allow it to rest for a few minutes. After resting, slice the chicken into strips or cubes, ready to be combined with the luscious peanut sauce.
- Using the same skillet, begin creating the peanut sauce. Add the minced garlic and ginger and sauté for 1–2 minutes over medium heat until they become fragrant. This step builds a wonderful base for the sauce. Stir in the peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk. Mix well and let it cook for about 2–3 minutes until the sauce becomes smooth and warmed through. Before finishing, add the fresh lime juice and sesame oil, which add brightness and depth of flavor. Taste the sauce and adjust the seasonings if necessary; you can add more sriracha for extra heat or honey for sweetness.
- Now it’s time to bring everything together! Toss the sliced chicken back into the skillet with the peanut sauce, ensuring that every piece is generously coated and absorbed with that delicious sauce. Let it cook for a minute or two to warm the chicken back up, then you’re ready to serve. This dish works well over a bed of steamed rice or noodles, allowing you to savor every bite. Garnish your Thai Peanut Chicken with chopped peanuts and fresh cilantro for added texture and freshness.
Notes
For a creamier sauce, consider using regular coconut milk instead of low-fat options. If you’re making this dish ahead of time, it holds up nicely in the refrigerator for up to three days, so you can meal prep with ease.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 30 g