Thai Peanut Chicken
A delicious and satisfying meal featuring chicken coated in a rich and creamy peanut sauce, perfect for weeknights or special occasions.
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.
Notes
For extra flavor, marinate the chicken in soy sauce and garlic for a couple of hours before cooking. Adjust sriracha based on your heat preference. For a healthier option, use natural peanut butter. You can also add vegetables like bell peppers or carrots into the sauce for added nutrition. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze separately for up to 2 months.