Description
Irresistible Thai Peanut Chicken: Juicy chicken smothered in creamy peanut sauce, bursting with exotic flavors. A quick and crowd-pleasing dish.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon (5g) salt
- ½ teaspoon (2g) black pepper
- ½ cup (120g) creamy natural peanut butter (unsweetened)
- 3 tablespoons (45ml) low-sodium soy sauce
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (30ml) honey or brown sugar
- 2 tablespoons (30ml) lime juice (approximately 1 medium lime)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon (15g) fresh ginger, grated
- 1–2 teaspoons (5-10ml) sriracha or chili garlic sauce (adjust to taste)
- ¼ cup (60ml) chicken broth or coconut milk
- ¼ cup chopped peanuts
- ¼ cup chopped fresh cilantro
- 2 green onions, thinly sliced
- Lime wedges
- Cooked jasmine rice or rice noodles
Instructions
- Step 1: Prepare The Chicken Begin by patting the chicken pieces dry with paper towels—this ensures proper browning. In a large bowl, toss the chicken cubes with salt and pepper until evenly coated. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer, being careful not to overcrowd the pan (work in batches if needed). Allow the chicken to cook undisturbed for 2-3 minutes until golden brown on one side, then flip and cook for another 2 minutes. The chicken should be about 80% cooked through. Transfer to a clean plate and set aside.
- Step 2: Create The Peanut Sauce In the same pan, reduce heat to medium. If the pan seems dry, add a small splash of oil. Add the minced garlic and grated ginger, stirring continuously for 30 seconds until fragrant but not browned. Pour in the chicken broth or coconut milk, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Add the peanut butter, soy sauce, rice vinegar, honey, lime juice, and sriracha. Whisk constantly until the peanut butter melts and the sauce becomes smooth and well-combined, about 2-3 minutes.
- Step 3: Combine And Simmer Return the chicken to the pan, including any accumulated juices. Gently stir to coat each piece in the velvety peanut sauce. Reduce heat to medium-low and simmer for 5-7 minutes, or until the chicken is completely cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking. The sauce should coat the chicken beautifully but remain slightly saucy for serving over rice. If your **Thai Peanut Chicken** sauce becomes too thick, add a splash of chicken broth or coconut milk to reach your desired consistency.
- Step 4: Garnish And Serve Remove your **Irresistible Thai Peanut Chicken** from heat and transfer to a serving dish. Sprinkle generously with chopped peanuts, sliced green onions, and fresh cilantro. Serve immediately over steamed jasmine rice or rice noodles with lime wedges on the side for squeezing over individual portions. The fresh lime juice brightens the rich flavors and adds that authentic Thai touch to your homemade peanut chicken creation.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: stir-fry/simmer
- Cuisine: Americaine
Nutrition
- Serving Size: 1 plate
- Calories: 480 calories per serving
- Sugar: 10 grams
- Sodium: 900 mg
- Fat: 28 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 4 grams
- Protein: 35 grams
- Cholesterol: 90 mg
Keywords: Irresistible Thai Peanut Chicken