Thai Peanut Chicken is a celebration of bold flavors and creamy textures all in one skillet. With tender chicken pieces bathed in a luscious peanut sauce infused with coconut milk, fresh lime juice, and just the right amount of heat, every bite feels like a mini-vacation to a Thai street market. This beginner-friendly dinner comes together in under 40 minutes—15 minutes of prep, 20 minutes of cooking—and clocks in at about 450 calories per serving. The harmony of savory soy sauce, sweet brown sugar, and aromatic garlic and ginger bridges the gap between comfort food and exotic flair. Whether you’re exploring Thai cuisine for the first time or you’re a seasoned home cook looking for a quick weeknight recipe, this dish promises satisfaction without the fuss.
As the sauce simmers and thickens, it clings to each chicken morsel, coating them in a blanket of creamy goodness. Chopped cilantro and crunchy roasted peanuts add bursts of freshness and textural contrast, while a squeeze of lime right before serving wakes up your taste buds with zesty brightness. Serve it over steamed jasmine rice for a perfectly balanced meal that feels indulgent yet wholesome. This recipe is not only a testament to the versatility of peanut sauce but also a reminder that cooking can transport us across continents, transforming simple ingredients into a flavor-packed Thai delight that marries spicy and creamy in every spoonful.
KEY INGREDIENTS IN THAI PEANUT CHICKEN
Before diving into the cooking process, let’s take a look at the star players of this recipe. Each ingredient contributes unique taste, aroma, and texture, ensuring the end result is a harmonious blend of Thai-inspired flavors. From tender chicken to creamy peanut butter and vibrant herbs, these components come together to create a dish that’s both comforting and exciting.
- Boneless, skinless chicken breasts
Tender and lean, these chicken pieces act as the perfect canvas for soaking up the rich peanut-coconut sauce.
- Vegetable oil
A neutral oil that quickly heats in the skillet, allowing the chicken to develop a golden-brown sear without imparting strong flavors.
- Coconut milk
Adds a silky, tropical creaminess and balances the spiciness of the pepper flakes, rounding out the sauce with subtle sweetness.
- Creamy peanut butter
The backbone of the sauce, this ingredient brings a nutty richness and velvety texture that clings to each piece of chicken.
- Soy sauce
Provides umami depth and savory saltiness, elevating the overall complexity of the sauce profile.
- Brown sugar
Balances the saltiness and heat with a gentle sweetness, helping to caramelize the sauce as it simmers.
- Lime juice
Infuses the dish with bright acidity, cutting through the richness and adding a refreshing zing.
- Garlic
Offers a pungent, aromatic kick that melds beautifully with the ginger and pepper flakes.
- Fresh ginger
Delivers a warm, slightly spicy note that enhances the overall flavor complexity and pairs wonderfully with garlic.
- Red pepper flakes
Adjustable to taste, these add a controlled heat that lingers on the palate without overwhelming the creamy base.
- Fresh cilantro
Stirs in at the end for a burst of herbal freshness and vibrant color.
- Roasted peanuts
Chopped for texture, these crunchy morsels amplify the dish’s nutty profile and provide a satisfying bite.
- Jasmine rice
Lightly fragrant and fluffy, it serves as the perfect absorbent bed to soak up every last drop of sauce.
- Lime wedges
A final garnish to squeeze over the plated dish, delivering an extra pop of citrus brightness.
HOW TO MAKE THAI PEANUT CHICKEN
Cooking this Thai Peanut Chicken is straightforward, combining quick searing techniques with a simple sauce-whisking process. In a matter of minutes, you’ll have juicy chicken enveloped in a decadent peanut-coconut sauce that simmers to perfection.
1. In a large skillet or wok, heat the vegetable oil over medium-high heat until the surface shimmers. Add the bite-sized chicken pieces in a single layer, allowing them to brown evenly on all sides. Cook for about 5–7 minutes, flipping occasionally, until the exterior is golden and the chicken is nearly cooked through.
2. In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, and red pepper flakes. Continue whisking until the sauce is smooth and well combined, with no visible streaks of peanut butter or sugar.
3. Pour the prepared peanut sauce over the browned chicken in the skillet. Use a spatula or wooden spoon to stir and coat each piece of chicken evenly, ensuring it’s thoroughly enveloped in the creamy mixture.
4. Reduce the heat to low and let the chicken simmer gently in the sauce for about 10 minutes. Stir occasionally to prevent sticking and to allow the sauce to thicken and intensify in flavor. This slow simmer ensures the chicken finishes cooking through and absorbs the aromatic sauce.
5. Remove the skillet from heat and fold in half of the chopped cilantro, distributing that fresh herbal note throughout the dish.
6. Serve the Thai Peanut Chicken over a bed of cooked jasmine rice. Garnish each plate with the remaining cilantro, a sprinkle of chopped roasted peanuts, and lime wedges on the side for that final citrus lift.
SERVING SUGGESTIONS FOR THAI PEANUT CHICKEN
Serving your Thai Peanut Chicken with care elevates both its presentation and your dining experience. Whether you’re plating up a casual family dinner or impressing guests, these thoughtful touches help highlight every layer of flavor and texture in this dish.
- Steaming jasmine rice: Spoon a generous mound of fluffy jasmine rice onto each plate first. The rice acts as a perfect cushion, ready to soak up the luscious peanut sauce with every forkful.
- Herb and nut garnish: Sprinkle extra fresh cilantro and chopped roasted peanuts on top just before serving. The vibrant green from the cilantro and the golden crunch of peanuts provide a gorgeous contrast to the rich sauce.
- Citrus enhancement: Serve with lime wedges alongside. Encourage diners to squeeze fresh lime juice over the chicken right at the table for an immediate burst of bright, tangy flavor.
- Balanced sides: Complement the dish with steamed broccoli, sautéed bell peppers, or a crisp cucumber salad. These lighter, crisp textures balance the creamy sauce and round out a truly satisfying meal.
HOW TO STORE THAI PEANUT CHICKEN
Proper storage ensures your Thai Peanut Chicken stays fresh, flavorsome, and ready for quick reheating whenever cravings strike. Whether you plan to enjoy leftovers in the next few days or save portions for future meals, these methods will help maintain the dish’s quality.
- Refrigeration: Allow the chicken to cool completely at room temperature, then transfer it into an airtight container. Store in the fridge for up to 3–4 days. Keep the rice separate to maintain its fluffy texture.
- Freezing: Portion the cooled chicken (sauce included) into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. Label with the date and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Sauce-only storage: If you prefer extra sauce on hand, whisk up the peanut mixture and store it in a sealed jar in the fridge for up to 3 days. Reheat gently, stirring in extra coconut milk or water to loosen the consistency before adding freshly cooked chicken.
- Reheating tips: Reheat portions on the stovetop over low heat, adding a splash of water or coconut milk to restore creaminess. Alternatively, microwave in 30-second intervals, stirring between each, until thoroughly heated.
CONCLUSION
This flavor-packed Thai Peanut Chicken recipe brings together tender chicken, velvety peanut-coconut sauce, and that perfect balance of spice and sweetness. Throughout this article, we’ve walked you through each component—from bold ingredients like garlic, ginger, and red pepper flakes to the simple steps that transform them into a satisfying lunch or dinner option. You now have all the tools you need to whip up this Thai delight in under 40 minutes, whether you’re cooking for a busy weeknight meal or planning a laid-back weekend feast. Don’t forget to print this article and save it for easy reference the next time you’re craving a quick, beginner-friendly chicken recipe bursting with Asian flavors.
Below, you’ll also find a handy FAQ section to address any lingering questions about substitutions, spice adjustments, or make-ahead tips—ensuring you can customize this dish to your taste preferences and kitchen arsenal. If you try this recipe, I’d love to hear how it turned out! Drop a comment with your favorite variations, any challenges you faced, or moments that made this dish truly special. Your feedback helps build our community of home cooks, and I’m happy to answer any questions or offer guidance as you explore more easy, delicious recipes. Happy cooking!
Thai Peanut Chicken
Description
This Thai Peanut Chicken bursts with rich, creamy peanut sauce and tender chicken, delivering a perfect balance of spice and sweetness. Serve it over jasmine rice for a satisfying meal.
Ingredients
Instructions
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In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
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In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, brown sugar, lime juice, garlic, ginger, and red pepper flakes until smooth and well combined.
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Pour the peanut sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly with the sauce.
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Reduce the heat to low and let the chicken simmer in the sauce for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
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Remove from heat and stir in half of the chopped cilantro.
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Serve the Thai Peanut Chicken over cooked jasmine rice. Garnish with additional cilantro, chopped peanuts, and lime wedges as desired.
Note
- For a nuttier flavor, try toasting the peanuts before chopping.
- For a vegetarian option, substitute chicken with tofu or extra vegetables like bell peppers and broccoli.
- This dish can be made spicier by adding more red pepper flakes or a splash of sriracha.
- The sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Experiment with different nut butters like almond or cashew for a unique twist on the sauce.
