thai peanut chicken recipe
The Best thai peanut chicken recipe
I’ve been making this Thai peanut chicken recipe for years, and it’s one of those dishes that never gets old. It’s quick enough for a weeknight dinner but still feels special, which is why it’s a go-to in our house. The creamy peanut sauce has just the right balance of sweet, salty, and spicy, and it clings perfectly to the tender chicken and crisp veggies. My kids love it—even the picky one—because it’s flavorful without being overwhelming, and I love that it’s packed with protein and veggies in one pan.
What I appreciate most about this recipe is how versatile it is. You can serve it over rice, noodles, or even in lettuce wraps for a lighter option. It’s also a great way to sneak in extra vegetables, like bell peppers or carrots, without anyone complaining. Plus, peanuts are a great source of healthy fats and fiber, so it’s a meal that actually keeps you full and satisfied. Whether it’s a busy school night or a casual weekend dinner with friends, this Thai peanut chicken always delivers.
Thai Peanut Chicken
A flavorful and creamy Thai-inspired dish featuring tender chicken in a rich peanut sauce, balanced with aromatic spices and fresh herbs. Perfect over rice or noodles for a satisfying meal.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- ½ cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sriracha or chili garlic sauce (adjust to taste)
- 1 tbsp fresh lime juice
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- ½ cup coconut milk (or water for a lighter sauce)
- 1 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 3 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- ¼ cup chopped cilantro
- 2 tbsp chopped peanuts
- Lime wedges
👨🍳Directions
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1 In a bowl, toss the chicken pieces with 1 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Set aside.
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2 In a separate bowl, whisk together all the peanut sauce ingredients (peanut butter, soy sauce, rice vinegar, brown sugar, sriracha, lime juice, ginger, garlic, and coconut milk) until smooth. Set aside.
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3 Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
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4 In the same skillet, add another 1 tbsp vegetable oil. Add the bell pepper, carrots, white parts of the green onions, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
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5 Return the chicken to the skillet and pour the peanut sauce over the top. Stir well to combine and cook for an additional 2-3 minutes, until the sauce thickens slightly and everything is heated through.
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6 Garnish with the green onion tops, chopped cilantro, and chopped peanuts. Serve hot with lime wedges on the side.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Whisk
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Tongs or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Thai Peanut Chicken Works
This Thai peanut chicken recipe is one of those foolproof dishes that always delivers—whether it’s a weeknight dinner or a big family gathering. The balance of creamy peanut sauce, tender chicken, and just the right kick of spice makes it a crowd-pleaser every time. I love that it’s easy to scale up, looks impressive on the table, and somehow disappears faster than I can refill the serving bowl.
❓ Frequently Asked Questions About Thai Peanut Chicken
1. Can I make Thai peanut chicken ahead of time?
Yes! You can prepare the peanut sauce and marinate the chicken up to a day in advance. Store the sauce in an airtight container in the fridge and keep the marinated chicken covered in the refrigerator. When ready to cook, simply stir-fry the chicken and combine it with the sauce. The flavors often deepen when made ahead, making it even tastier.
2. What can I substitute for peanut butter in this recipe?
If you have a peanut allergy or prefer an alternative, you can use sunflower seed butter, almond butter, or cashew butter as a substitute. Keep in mind that the flavor will vary slightly, but it will still create a rich, creamy sauce. For a nut-free option, tahini (sesame paste) can work, though the taste will be different.
3. How do I thicken the peanut sauce if it’s too thin?
If your peanut sauce is too runny, you can thicken it by simmering it on low heat for a few minutes to reduce it. Alternatively, mix 1 teaspoon of cornstarch with a little water to create a slurry, then stir it into the sauce while heating. Another option is to add a bit more peanut butter to thicken it.
4. Can I make this recipe gluten-free?
Yes! To make Thai peanut chicken gluten-free, ensure you use tamari (gluten-free soy sauce) or coconut aminos instead of regular soy sauce. Also, check that your peanut butter and other ingredients (like chili paste or fish sauce) are certified gluten-free, as some brands may contain additives.
5. What sides pair well with Thai peanut chicken?
This dish pairs beautifully with steamed jasmine rice, coconut rice, or even cauliflower rice for a low-carb option. For extra freshness, serve it with a side of cucumber salad, quick-pickled vegetables, or a simple green salad with lime dressing. Stir-fried veggies like bell peppers, broccoli, or snap peas also complement the dish well.
