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
Scale
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.
