If you’re craving a takeout-style dinner that delivers bold flavor and comfort without a fuss, Thai Peanut Chicken is about to become your new weeknight obsession! Juicy, golden chicken gets wrapped up in a creamy, fragrant peanut sauce with hints of honey, soy, ginger, lime, and a subtle splash of heat. All you need are a few pantry staples and a skillet to create a cozy meal that tastes like it simmered for hours—ready in just 25 minutes. Let’s dive into this irresistible Thai Peanut Chicken adventure!
Ingredients You’ll Need
The true beauty of Thai Peanut Chicken is how the simplest ingredients transform into a restaurant-worthy dish. Each one plays an important role, ensuring a perfect balance of richness, spice, and tang that’ll keep everyone coming back for seconds.
- Chicken breasts: Sliced into bite-sized pieces for quick, juicy cooking and easy eating.
- Vegetable oil: For sautéing the chicken until it’s golden on the outside and tender inside.
- Creamy peanut butter: The heart of the sauce, creating a luscious, nutty flavor in every bite.
- Soy sauce: Adds a savory depth and that essential salty backbone to the sauce.
- Fish sauce: A classic Thai pantry staple bringing a hit of umami and authenticity.
- Rice vinegar: Brightens up the sauce with just the right touch of tanginess.
- Honey: Balances out all the salty and tangy elements with subtle, lingering sweetness.
- Lime juice: Lifts everything with its zesty citrus punch—don’t skip it!
- Sesame oil: Brings that unmistakable toasty aroma found in your favorite Asian dishes.
- Garlic: Fresh and finely minced for a warm, complex base note.
- Fresh grated ginger: Adds a gentle, peppery heat and loads of character.
- Crushed red pepper flakes: A pinch for a bit of fire—add more if you love spice, or leave it out for a milder version.
- Water: Helps loosen the sauce to just the right texture for draping over rice.
- Cornstarch mixed with water: The magic for a silky, glossy sauce that truly clings to the chicken.
- Chopped peanuts: For crunch and a sprinkle of extra peanut goodness on top.
- Fresh cilantro and lime wedges: Bring freshness and a citrusy pop at serving time.
- Cooked jasmine rice: The perfect, fragrant bed for soaking up every drop of that sauce.
How to Make Thai Peanut Chicken
Step 1: Brown the Chicken
Start by heating up the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add your bite-sized chicken pieces and let them sizzle until golden and cooked through, usually about 6 to 8 minutes. The goal here is color and tenderness—scroll-stopping chicken flavor that’s never dry.
Step 2: Whisk Up the Peanut Sauce
While the chicken browns, whisk together the creamy peanut butter, soy sauce, fish sauce, rice vinegar, honey, lime juice, sesame oil, minced garlic, grated ginger, crushed red pepper flakes, and water in a bowl. This combination gives you a sauce that’s both creamy and bright, spicy and sweet, complex but never fussy. Taste and adjust to your liking!
Step 3: Simmer and Thicken
Pour your peanut sauce into the pan with the chicken, stirring well to coat every piece. Let the sauce come to a gentle simmer so all those bold flavors can meld. Stir in the cornstarch slurry, and give it another 2 to 3 minutes—watch in awe as the sauce turns glossy and thick, napping the chicken in addictive, peanutty richness.
Step 4: Garnish and Serve
Take the skillet off the heat, then finish with a flurry of chopped peanuts for crunch, fresh cilantro for vibrancy, and lime wedges for extra zing. Serve with a scoop of jasmine rice, and get ready for that first gloriously saucy bite!
How to Serve Thai Peanut Chicken
Garnishes
A generous handful of chopped peanuts brings a satisfying crunch and boosts that signature peanut flavor. Chopped fresh cilantro adds a burst of leafy freshness, while lime wedges on the side let each person add extra brightness to taste. Don’t forget an extra sprinkle of red pepper flakes for those who love some spark!
Side Dishes
Thai Peanut Chicken is fantastic over fragrant jasmine rice, but don’t stop there. Sauteed or steamed veggies like bell peppers, broccoli, snap peas, or carrots are excellent partners—just toss them into the skillet for the last few minutes. You could also serve this dish with fluffy coconut rice or a side salad tossed in a simple vinegar dressing to keep things light and fresh.
Creative Ways to Present
For a special gathering or weeknight fun, spoon the Thai Peanut Chicken into lettuce cups for a fresh, hand-held twist. Or make bowls: layer rice, chicken, veggies, extra sauce, and your favorite toppings for a build-your-own meal. Want appetizers? Thread the chicken onto skewers and drizzle with sauce for tasty, party-worthy bites!
Make Ahead and Storage
Storing Leftovers
If you have any Thai Peanut Chicken left (it’s rare once people taste it!), store it in an airtight container in the refrigerator. The flavors deepen overnight, making it perfect for next-day lunches. Just be sure to keep rice and garnishes separate to keep everything fresh.
Freezing
This dish freezes beautifully! Cool the chicken and sauce completely, then transfer to a freezer-safe container. Freeze for up to two months—just thaw in the fridge overnight before reheating. You can also freeze portions of jasmine rice, making quick future meals even easier.
Reheating
Warm Thai Peanut Chicken gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened in the fridge. Microwave works, too—just cover loosely and heat in short bursts, stirring often to ensure even warming. Finish with fresh garnishes for that just-cooked vibrancy!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are slightly juicier and add even more flavor. They also hold up well to the bold peanut sauce, making them a delicious swap—just trim excess fat if you like.
Is Thai Peanut Chicken spicy?
It has a gentle, background heat from the red pepper flakes, but it’s not overly spicy. Want more fire? Add extra flakes or a squirt of Sriracha. You can also skip the heat for a family-friendly dish.
Can I make this Thai Peanut Chicken gluten-free?
Yes! Just substitute gluten-free soy sauce (like tamari) and double-check that your fish sauce is gluten-free. Serve over rice or with gluten-free noodles for a completely safe and scrumptious meal.
How long does Thai Peanut Chicken last in the fridge?
It’ll stay fresh and tasty for about 3 days in the refrigerator. For best texture, store chicken and rice separately and add fresh garnishes right before serving again.
What vegetables can I add?
You can stir in colorful veggies like red bell pepper, broccoli florets, snap peas, shredded carrots, or even baby spinach during the last few minutes of cooking. They’ll soak up the sauce for a more nutritious and even more vibrant meal.
Final Thoughts
Give this Thai Peanut Chicken a try, and you’ll see why it’s such a crowd-pleaser! Between the creamy sauce, bursts of brightness, and easy prep, it just might become your comfort food go-to. Treat yourself and your loved ones to this quick, flavor-packed meal—you’ll be amazed at just how good and simple homemade takeout can be!
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Thai Peanut Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Peanut Chicken recipe is a delightful blend of tender chicken cooked in a flavorful and creamy peanut sauce, served over fragrant jasmine rice. With a perfect balance of sweet, savory, and tangy flavors, this dish is sure to become a favorite in your meal rotation.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon lime juice
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For Garnish and Serving:
- Chopped peanuts
- Fresh cilantro
- Lime wedges
- Cooked jasmine rice
Instructions
- Cook the Chicken: Heat vegetable oil in a large skillet or wok. Add chicken and cook until golden and cooked through.
- Make the Peanut Sauce: Whisk together peanut butter, soy sauce, fish sauce, rice vinegar, honey, lime juice, sesame oil, garlic, ginger, red pepper flakes, and water until smooth.
- Combine and Simmer: Pour the sauce over the chicken, stir well, and simmer gently. Add the cornstarch slurry and cook until the sauce thickens.
- Garnish and Serve: Remove from heat, garnish with peanuts, cilantro, and lime wedges. Serve over jasmine rice.
Notes
- You can substitute chicken thighs for a juicier texture.
- For a spicier kick, add more red pepper flakes or Sriracha.
- This dish pairs well with sautéed vegetables like bell peppers or snap peas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 450
- Sugar: 9g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
