If you love dishes that bring together bold flavors and comforting textures, then this Thai Peanut Chicken Recipe is about to become your new favorite. It’s a vibrant blend of creamy peanut butter, zesty ginger, and a touch of heat that coats tender chicken pieces in a sauce so irresistible you’ll want seconds. The beauty of this recipe lies in its simplicity and the way each ingredient plays a crucial role, delivering a perfect balance of savory, sweet, and spicy with every bite.
Ingredients You’ll Need
This recipe relies on a handful of straightforward ingredients, each essential for building the authentic Thai-inspired flavor profile. From the smooth richness of peanut butter to the tanginess of rice vinegar, every component enhances the dish’s depth and character.
- Chicken breasts or thighs: Cut into bite-sized pieces, they soak up the sauce beautifully while remaining juicy and tender.
- Creamy peanut butter: The star ingredient that creates the signature rich, nutty base for the sauce.
- Soy sauce: Adds a salty umami punch, balancing the creaminess of the peanut butter.
- Rice vinegar: Brings a bright, tangy contrast that lifts the sauce’s flavors.
- Honey: Introduces a gentle sweetness to temper the spice and acidity.
- Sriracha: Adjustable for your preferred heat level, this chili sauce adds just the right kick.
- Coconut milk: Infuses the sauce with silky creaminess and a subtle tropical scent.
- Garlic (minced): Offers an aromatic foundation that enhances the savory taste.
- Fresh ginger (minced): Adds a zesty, slightly spicy note that complements the dish beautifully.
How to Make Thai Peanut Chicken Recipe
Step 1: Prepare Your Ingredients
Start by chopping the chicken into bite-sized pieces to ensure quick, even cooking. Having everything prepped and ready will make the cooking process smooth and stress-free.
Step 2: Sauté Garlic and Ginger
Heat a splash of vegetable oil in a skillet over medium heat. Sauté the minced garlic and fresh ginger for about 1 minute until their aromas fill the kitchen. This brief step awakens their flavors, forming the perfect base for your sauce.
Step 3: Cook the Chicken
Add the chopped chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally until it is nicely browned and cooked through. This creates a delicious caramelized exterior, locking in the chicken’s juices for succulent bites.
Step 4: Make the Peanut Sauce
In the same skillet, mix together the peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk. Stir everything until smooth, then let it simmer gently for 3 to 5 minutes. This step melds the flavors, thickening the sauce into a luscious coating.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the skillet and toss it in the peanut sauce until every morsel is evenly coated. Heat through for an additional 2 to 3 minutes to allow the flavors to marry beautifully.
How to Serve Thai Peanut Chicken Recipe
Garnishes
Fresh garnishes make all the difference! Sprinkle chopped peanuts for extra crunch and top with fresh cilantro to brighten up the dish. Lime wedges on the side can add a lovely burst of citrus when squeezed over just before eating.
Side Dishes
This Thai Peanut Chicken pairs wonderfully with steamed jasmine rice or tender noodles that soak up every bit of the savory sauce. For a veggie boost, serve alongside stir-fried greens or a crisp cucumber salad for a refreshing contrast.
Creative Ways to Present
Feel like mixing things up? Try serving the Thai Peanut Chicken over rice paper rolls or lettuce wraps for a fun, hands-on meal. It can even star as a filling in a banh mi-inspired sandwich, adding a delightful fusion twist to your dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Peanut Chicken should be stored in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
This dish freezes well if you want to save some for another day. Freeze in a sealed container or freezer-safe bag for up to 2 months. When ready to eat, thaw overnight in the fridge to maintain the best texture.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally to ensure the peanut sauce remains silky and doesn’t separate. Adding a splash of coconut milk or water can help loosen the sauce if it thickens too much.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs provide a richer flavor and remain juicy even if slightly overcooked, making them a great choice for this Thai Peanut Chicken Recipe.
How spicy is this dish?
The heat level depends on how much sriracha you add. You can easily adjust it to your taste, from mild to medium or extra spicy, so everyone can enjoy the perfect balance of flavor and kick.
Is there a good substitute for peanut butter?
If you have a peanut allergy or prefer another nut, you can try almond or cashew butter for a different but still delicious twist. Just be aware it will alter the classic flavor somewhat.
Can I make this dish vegetarian?
Yes! Swap the chicken for tofu or tempeh and follow the same steps. The sauce remains just as flavorful, making it an excellent option for vegetarian diners.
What can I do to make the sauce thicker?
Simmer the sauce a bit longer to reduce and thicken it, or add a teaspoon of cornstarch slurry (cornstarch mixed with water) during the simmering stage for a richer, more velvety coating.
Final Thoughts
I cannot recommend this Thai Peanut Chicken Recipe enough; it’s one of those dishes that checks every box for flavor, ease, and satisfaction. Whether you’re cooking for family or friends (or just yourself!), give it a try and enjoy how effortlessly delicious homemade Thai food can be.
Print
Thai Peanut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Delicious and creamy Thai Peanut Chicken cooked in a savory peanut sauce with garlic and ginger, perfect for a quick and flavorful weeknight dinner. This recipe features tender chicken pieces sautéed and simmered in a rich blend of peanut butter, coconut milk, soy sauce, and a hint of heat from sriracha.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Sauce
- 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
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Additional Ingredients
- 2 teaspoons vegetable oil (for sautéing)
- Chopped peanuts and fresh cilantro for garnish
Instructions
- Prepare Ingredients: Gather all ingredients and chop the chicken into bite-sized pieces to ensure even cooking.
- Sauté Aromatics and Chicken: Heat vegetable oil in a skillet over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant. Add the chicken pieces and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the Peanut Sauce: In the same skillet, combine peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk. Stir well until the sauce is smooth, then let it simmer gently for 3-5 minutes to thicken and develop flavors.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, tossing to coat the pieces evenly with the peanut sauce. Continue heating for an additional 2-3 minutes until the chicken is warmed through and fully coated.
- Serve: Serve the Thai Peanut Chicken hot over steamed rice or noodles. Garnish with chopped peanuts and fresh cilantro for added texture and freshness.
Notes
- You can adjust the amount of sriracha to control the spiciness to your preference.
- For a gluten-free version, substitute the soy sauce with tamari or coconut aminos.
- Using chicken thighs can result in a juicier and more flavorful dish compared to breasts.
- Serve with steamed jasmine rice or rice noodles for an authentic Thai meal.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
