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This Thai peanut chicken transforms ordinary chicken into a crave-worthy meal that combines the perfect balance of sweet, savory, and spicy flavors. The rich peanut sauce clings beautifully to the tender chicken pieces, creating a restaurant-quality dish that takes just 30 minutes from start to finish.
I first made this dish when I was craving takeout but didn’t want to leave the house during a rainstorm. My family was so impressed they requested it three times the following week, and it’s now our go-to meal when we want something special without the restaurant price tag.
Ingredients
- Boneless skinless chicken breasts or thighs: choose thighs for more flavor and moisture or breasts for leaner option
- Vegetable oil: use a neutral oil with high smoke point for proper searing
- Fresh garlic and ginger: these aromatics create the foundation of authentic Thai flavor
- Creamy peanut butter: provides richness and thickens the sauce naturally
- Soy sauce: adds umami depth; look for low sodium if you prefer controlling salt levels
- Rice vinegar: brings essential acidity to balance the richness
- Honey: provides natural sweetness to complement the savory elements
- Sriracha: adds customizable heat; adjust according to your spice preference
- Coconut milk: creates silky texture and authentic Thai flavor profile
- Lime juice: brightens the entire dish with fresh citrus notes
- Sesame oil: just a touch adds nutty complexity to finish the sauce
- Chopped peanuts: add wonderful textural contrast and enhanced peanut flavor
- Fresh cilantro: provides color and herbaceous freshness to cut through richness
Step-by-Step Instructions
- Prepare the Chicken:
- Season chicken pieces generously with salt and pepper on both sides. Heat vegetable oil in a large skillet until shimmering but not smoking. Place chicken carefully in the hot pan without overcrowding. Cook for a full 6-7 minutes without disturbing to develop a golden brown crust. Flip once and cook another 6-7 minutes until completely cooked through with internal temperature of 165°F. Remove chicken to a plate and let rest for 5 minutes before slicing to keep juices inside.
- Make the Peanut Sauce:
- Add a touch more oil to the same skillet, keeping all those flavorful browned bits from the chicken. Add minced garlic and ginger, stirring constantly for 1-2 minutes until fragrant but not browned. Be vigilant here as they can burn quickly. Add peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the pan, using a whisk to create a smooth sauce. Allow the sauce to gently simmer for 2-3 minutes until slightly thickened and all ingredients are fully incorporated.
- Finish the Dish:
- Once the sauce has thickened slightly, add lime juice and sesame oil, stirring well to incorporate these finishing touches. Return the sliced chicken to the pan, gently folding to coat each piece thoroughly in the rich sauce. Allow everything to simmer together for 2 minutes, ensuring the chicken reheats and absorbs some sauce flavor. Serve immediately over rice or noodles, garnishing generously with chopped peanuts and fresh cilantro.
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My favorite ingredient in this dish has to be the fresh ginger. I learned from my Thai cooking instructor years ago that the secret to authentic flavor is using freshly grated ginger rather than powdered. The aromatic zing it adds transforms the entire dish, especially when it sizzles with the garlic in the hot pan.
Perfect Pairings
This Thai peanut chicken pairs wonderfully with jasmine rice which soaks up the flavorful sauce beautifully. For a low-carb option, try serving it over cauliflower rice or with a side of steamed vegetables. If you prefer noodles, rice noodles or even linguine work perfectly as vehicles for the rich sauce. Add a simple cucumber salad with rice vinegar on the side for a refreshing contrast to the rich main dish.
Customizing Your Heat Level
One of the beautiful aspects of this recipe is how easily you can adjust the spice level. For a kid-friendly version, reduce or eliminate the sriracha and serve extra on the side for adults. For spice lovers, increase the sriracha or add a tablespoon of Thai red curry paste to the sauce. You can also garnish with sliced Thai bird chilies for those who enjoy serious heat. Remember that the coconut milk helps temper the spice, so adjust accordingly.
Make Ahead and Storage Tips
The peanut sauce can be made up to three days ahead and stored in the refrigerator. Simply reheat gently before adding cooked chicken. Leftover Thai peanut chicken keeps well in the refrigerator for up to three days in an airtight container. When reheating, add a splash of coconut milk or water as the sauce tends to thicken when chilled. For meal prep, freeze individual portions without garnishes and thaw overnight in the refrigerator before reheating.
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Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully. They are juicier and add extra flavor to the dish.
- → How can I adjust the spice level?
To make it spicier, add more sriracha. For a milder dish, reduce the sriracha or omit it completely.
- → Can I substitute coconut milk?
Definitely! You can use regular milk or even almond milk as a replacement for coconut milk.
- → What can I serve this with?
This dish is best served over steamed rice or noodles. You can also pair it with a side of stir-fried vegetables.
- → Can I make it ahead of time?
Yes, you can prepare the peanut sauce and cook the chicken in advance. Combine everything when ready to serve.