Why Make This Recipe
Thai Peanut Chicken brings together rich flavors and creamy textures that make for a delicious meal. The combination of chicken and a savory peanut sauce creates a dish that is both satisfying and comforting. It’s perfect for busy weeknights or when you want to impress guests with something special.
How to Make Thai Peanut Chicken
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- ½ cup coconut milk (or regular milk)
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 2 tablespoons chopped peanuts (for garnish)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Steamed rice or noodles, for serving
Directions
Prepare the Chicken: Start by heating the vegetable oil in a large skillet over medium heat. Add the chicken and cook until it’s browned on both sides and fully cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and let it rest.
Make the Peanut Sauce: In the same skillet, add the minced garlic and ginger. Sauté for about 1 minute until fragrant. Then, lower the heat and stir in the peanut butter, soy sauce, rice vinegar, honey, sriracha, coconut milk, lime juice, and sesame oil. Mix everything together until the sauce is smooth and well combined.
Combine and Serve: Slice the chicken and return it to the skillet, coating it with the peanut sauce. Cook for another 2-3 minutes to heat everything through. Serve the Thai Peanut Chicken over steamed rice or noodles. Garnish with chopped peanuts and fresh cilantro.
How to Serve Thai Peanut Chicken
Thai Peanut Chicken is best served warm over a bed of steamed rice or mixed into noodles. You can also add steamed vegetables like broccoli or snap peas for extra color and nutrition. The dish looks appealing with its vibrant colors and toppings, making it great for dinner or meal prep.
How to Store Thai Peanut Chicken
To store leftovers, place the Thai Peanut Chicken in an airtight container in the refrigerator. It stays good for 3-4 days. You can easily reheat it in the microwave or on the stovetop. If you need to store it for a longer time, you can freeze the chicken and sauce separately for up to 2 months.
Tips to Make Thai Peanut Chicken
- For more flavor, marinate the chicken in some soy sauce and garlic for a couple of hours before cooking.
- Adjust the sriracha based on your heat preference. Start with less and add more if you like it spicy.
- Use natural peanut butter for a healthier option. It will still give you that creamy texture.
- Feel free to toss in some veggies, like bell peppers or carrots, into the sauce for added nutrition.
Variation
For a vegetarian version, substitute the chicken with tofu or tempeh. The cooking process remains the same, and you can still enjoy the delicious peanut sauce!
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter if you enjoy a bit of texture in your sauce!
2. Is Thai Peanut Chicken gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
3. Can I prepare the sauce in advance?
Absolutely! You can make the peanut sauce ahead of time and store it in the fridge for up to a week. Just reheat it before serving.
Thai Peanut Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- ½ cup coconut milk (or regular milk)
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 2 tablespoons chopped peanuts (for garnish)
- 2 tablespoons chopped fresh cilantro (for garnish)
- as needed Steamed rice or noodles (for serving)
Instructions
Prepare the Chicken
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chicken and cook until browned on both sides and fully cooked through, about 6-7 minutes per side.
- Remove the chicken from the skillet and let it rest.
Make the Peanut Sauce
- In the same skillet, add the minced garlic and ginger. Sauté for about 1 minute until fragrant.
- Lower the heat and stir in the peanut butter, soy sauce, rice vinegar, honey, sriracha, coconut milk, lime juice, and sesame oil. Mix until smooth and well combined.
Combine and Serve
- Slice the chicken and return it to the skillet, coating it with the peanut sauce.
- Cook for another 2-3 minutes to heat everything through.
- Serve the Thai Peanut Chicken over steamed rice or noodles. Garnish with chopped peanuts and fresh cilantro.