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
Scale
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
