Easy Thai Peanut Chicken Recipe with Creamy Sauce in 30 Minutes Perfect for Quick Dinners

Name: Easy Thai Peanut Chicken Recipe with Creamy Sauce in 30 Minutes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 pound (450g) boneless, skinless chicken breasts or thighs; ½ cup (130g) creamy, natural peanut butter; 1 cup (240ml) full-fat canned coconut milk; 3 tablespoons (45ml) low-sodium soy sauce; 2 tablespoons (30ml) honey; 3 cloves garlic, minced (about 1 tablespoon); 1 tablespoon fresh ginger, grated (optional but recommended); 2 tablespoons (30ml) rice vinegar; 1 teaspoon sriracha or chili garlic sauce (adjust to taste); 2 tablespoons (30ml) vegetable oil; 2 green onions, sliced; ¼ cup (30g) crushed peanuts (optional); Cooked jasmine rice or rice noodles, for serving

Posted on February 24, 2026

Kennedy Ward

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One evening last month, I found myself staring at my fridge, hoping dinner would magically make itself. I had a few chicken breasts, a jar of peanut butter, and no real plan. After a little experimenting (and a minor sauce disaster involving way too much soy sauce), I nailed down this easy Thai peanut chicken recipe with creamy sauce in 30 minutes. It’s become my secret weapon for busy weeknights when I want bold flavors without spending hours in the kitchen. The sauce is rich, nutty, and just the right amount of spicy, while the chicken stays juicy and tender.

What I love most? This recipe doesn’t require hard-to-find ingredients or complicated steps. I’ve tested it over a dozen times (some with more spilled sauce than I’d like to admit), and it consistently hits the spot. Plus, it’s flexible enough to swap in whatever veggies or proteins you have on hand. If you’re like me—juggling work, family, and the urge to eat something delicious—this chicken recipe will quickly become your go-to.

Why You’ll Love This Recipe

This easy Thai peanut chicken recipe with creamy sauce in 30 minutes has totally changed how I do dinner. Here’s why I keep coming back to it:

Fast and fuss-free — From chopping to plating in just half an hour. Perfect when time’s tight and hunger’s high.
Flavor-packed — The peanut sauce balances salty, sweet, tangy, and spicy in a way that feels fancy but is so easy to make.
Ingredients you probably already have — Peanut butter, soy sauce, garlic… nothing exotic needed. Plus, the sauce comes together in one pan.
Super adaptable — I’ve made it with chicken thighs, breasts, and even tofu. Adding bell peppers or snap peas makes it a veggie feast.
Great for leftovers — Even the next day, the flavors deepen. I often pack it for lunches and look forward to reheating it.

Honestly, this recipe hits that sweet spot between comfort food and a bit of a flavor adventure. Whenever I make it, my family sits down happy, and I don’t feel like I just wasted an hour in the kitchen. What’s not to love?

Ingredients You’ll Need

Here’s the best part: you probably have most of these ingredients in your pantry and fridge right now. I’m particular about a few components because they make all the difference in the sauce’s creaminess and flavor.

Chicken breasts or thighs (1 pound / 450g) — Boneless, skinless works best. Thighs stay juicier, but breasts are leaner.
Peanut butter (½ cup / 130g) — Use creamy, natural peanut butter. Avoid the super sweetened stuff for balanced flavor.
Coconut milk (1 cup / 240ml) — Full-fat canned coconut milk adds richness and that silky texture in the sauce.
Soy sauce (3 tablespoons / 45ml) — I go with low-sodium to control salt, but regular works too.
Honey (2 tablespoons / 30ml) — Balances the salty and spicy, but you can swap maple syrup or brown sugar.
Garlic (3 cloves, minced / about 1 tablespoon) — Fresh is essential here for that punch of flavor.
Fresh ginger (1 tablespoon, grated) — Optional but highly recommended. Adds a bright, zesty note.
Rice vinegar (2 tablespoons / 30ml) — Brings tang and complexity.
Sriracha or chili garlic sauce (1 teaspoon, adjust to taste) — Adds heat. Start small if you’re spice-sensitive.
Vegetable oil (2 tablespoons / 30ml) — For sautéing. Peanut oil works great if you have it.
Green onions (2, sliced) — For garnish and a fresh pop of color.
Crushed peanuts (¼ cup / 30g) — Optional, but I sprinkle these on top for extra crunch and peanut flavor.
Cooked rice or noodles (for serving) — Jasmine rice or rice noodles are my favorites to soak up the sauce.

Quick tip: I always keep a jar of peanut butter and canned coconut milk on hand precisely for moments like this. If you want to swap chicken for shrimp or tofu, this sauce works just as beautifully.

Equipment Needed

You don’t need any fancy gadgets for this easy Thai peanut chicken recipe with creamy sauce in 30 minutes. Here’s what I use every time:

Large skillet or sauté pan — A 12-inch stainless steel pan is my favorite. It gives enough space for the chicken to brown nicely.
Sharp knife — For chopping garlic, ginger, and green onions. A dull knife just makes things harder (and more dangerous).
Cutting board — Any kind works. I prefer plastic for easy cleanup after sticky peanut butter sauce.
Measuring spoons and cups — To get the sauce ratios right. Accurate measurements make a difference here.
Wooden spoon or silicone spatula — For stirring the sauce without scratching your pan.
Grater or microplane — For fresh ginger. If you’re in a rush, you can buy pre-grated ginger, but fresh always wins.

If you’re short on time or gear, no worries. A non-stick pan works fine, and if you don’t have a grater, finely mince the ginger. I once made this with a butter knife and a lot of patience!

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up along the way.

Step 1: Prep Your Ingredients (5 minutes)

Start by mincing the garlic and grating the ginger. Slice the green onions and measure out your peanut butter, coconut milk, and sauces. Trust me, having everything ready before you heat the pan saves so much stress. While you prep, cook your rice or noodles according to package instructions.

Step 2: Cook the Chicken (8-10 minutes)

Heat the vegetable oil in your skillet over medium-high heat. Add the chicken pieces in a single layer and sear for about 4-5 minutes per side until golden brown and cooked through. You want a nice crust—don’t crowd the pan or the chicken will steam instead of brown. Once done, transfer the chicken to a plate and set aside.

Step 3: Make the Peanut Sauce (5 minutes)

Lower the heat to medium and add a splash more oil if the pan looks dry. Toss in the garlic and ginger and sauté for about 1 minute until fragrant but not browned. Pour in the coconut milk, peanut butter, soy sauce, honey, rice vinegar, and sriracha. Whisk everything together right in the pan until smooth and creamy. Let it simmer gently for 3-4 minutes to thicken slightly. If the sauce feels too thick, add a tablespoon of water or extra coconut milk.

Step 4: Combine Chicken and Sauce (2 minutes)

Return the cooked chicken to the skillet and toss gently to coat with the creamy peanut sauce. Let it warm together for a minute so the chicken soaks up the flavors. Taste and adjust seasoning—more soy for salt, sriracha for heat, or honey if you want it sweeter.

Step 5: Serve

Dish the peanut chicken over your cooked rice or noodles. Sprinkle sliced green onions and crushed peanuts on top for that irresistible finish. If you’re feeling fancy, add a wedge of lime on the side for a fresh squeeze.

Total time: Approximately 30 minutes from start to finish. The sauce comes together fast, so prepping upfront makes all the difference.

Expert Tips & Tricks

Here’s everything I’ve learned from making this recipe dozens of times. These tips will save you from my mistakes and guarantee a creamy, flavorful Thai peanut chicken every time.

Use full-fat coconut milk: It makes the sauce creamy and rich without adding dairy. Light versions tend to be too thin.
Don’t skip fresh ginger and garlic: They add brightness and depth that jarred versions just can’t match.
Control the heat: Start with less sriracha and add more gradually. The sauce should have a gentle kick, not knock-you-off-your-seat spice.
Sear the chicken well: Browned edges give the sauce more flavor and a nice texture contrast.
Whisk the sauce well: Peanut butter can clump if not mixed thoroughly. Use a whisk or vigorous stirring to get it super smooth.
Leftover sauce? It’s amazing tossed with roasted vegetables or as a dip for spring rolls.

Common mistakes (and fixes):

Sauce too thick? Add a splash of water or coconut milk to loosen it up.
Sauce separates? Lower the heat and whisk vigorously. Sometimes adding a teaspoon of sugar helps it recombine.
Chicken dry? Don’t overcook—pull it off the heat as soon as it’s opaque and firm.

Variations & Substitutions

Once you’ve nailed the basic version, here are some ways to mix it up. I’ve tried all of these (and enjoyed every one).

Vegetarian/Tofu Version — Swap chicken for firm tofu, pressed and cubed. Pan-fry until golden before adding the sauce.
Veggie Boost — Add sliced bell peppers, snap peas, or shredded carrots when sautéing garlic and ginger. Toss in fresh spinach at the end to wilt.
Spicy Peanut Chicken — Double the sriracha and add a pinch of cayenne for a serious kick.
Peanut Noodles — Skip the chicken and toss the sauce with cooked rice noodles. Garnish with chopped cilantro and lime.
Low Carb — Serve over cauliflower rice or spiralized zucchini noodles.
Make it Crockpot — If you love set-it-and-forget-it meals, try my crockpot kielbasa and green beans recipe for a similar fuss-free weeknight dinner vibe.

Serving & Storage

I usually serve this Thai peanut chicken straight from the skillet to keep it warm and saucy. It pairs beautifully with simple jasmine rice or chewy rice noodles. For sides, a crisp cucumber salad or steamed broccoli balances the richness nicely.

When I have guests over, I like to set up a little toppings bar with extra crushed peanuts, sliced green onions, and lime wedges so everyone can customize their bowls.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens as it chills, so when reheating, add a splash of coconut milk or water and warm gently on the stove. Avoid microwaving straight from the fridge as the sauce can separate or dry out.

Heads up: this sauce doesn’t freeze well because of the coconut milk, so it’s best enjoyed fresh or within a few days.

Nutrition Information

I’m not a nutritionist, but here’s a rough breakdown per serving (makes about 4 servings):

Calories	450
Protein	35g
Carbohydrates	18g
Fat	28g
Saturated Fat	10g
Sodium	700mg
Fiber	3g

This recipe packs protein from the chicken and healthy fats from the peanut butter and coconut milk. You get a moderate amount of carbs from the sauce and your choice of rice or noodles. If you want to lighten it up, swap coconut milk for a lighter alternative or load up on veggies with a smaller rice portion.

Final Thoughts

So that’s my easy Thai peanut chicken recipe with creamy sauce in 30 minutes. I’ve probably rambled more than necessary, but after making this dish repeatedly, I have a lot of love (and tips) to share. It’s saved me on hectic nights when I don’t want to sacrifice flavor or spend forever cooking.

My family enjoys it, and I love that it’s simple enough to customize with whatever’s in the fridge. Whether you keep it classic, add veggies, or try a vegetarian twist, this recipe is flexible and forgiving.

Give it a try, and make it your own! And if you’re in the mood for other easy chicken dinners that don’t hog your evening, you might enjoy my garlic parmesan chicken crockpot recipe or this crockpot chicken tortellini recipe—both are total crowd-pleasers.

If you make this Thai peanut chicken, drop a comment and tell me how it went! And if you hit any snags, I’m here to help troubleshoot. Happy cooking, and may your kitchen smell as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use peanut butter powder instead of creamy peanut butter?

A: You can, but you’ll need to reconstitute the powder with water or coconut milk to get the creamy sauce texture. I find creamy peanut butter easier and more consistent, but powder works in a pinch.

Q: Is there a way to make this recipe nut-free?

A: Yes! Substitute the peanut butter with sunflower seed butter or tahini. The flavor changes, but the sauce will stay creamy and delicious.

Q: Can I make this recipe ahead of time?

A: You can prepare the sauce a day ahead and store it in the fridge. Cook the chicken fresh and toss everything together right before serving for the best texture and flavor.

Q: What if I don’t have coconut milk?

A: You could try using heavy cream or half-and-half, but it’ll change the flavor and make it less authentically Thai. Coconut milk adds that signature creaminess and subtle sweetness.

Q: How spicy is this dish?

A: It has a gentle heat from the sriracha, but you can easily adjust it up or down. Start with less sriracha and add more if you want a bigger kick. No shame in keeping it mild for the kids!

Q: Can I use frozen chicken?

A: I recommend thawing the chicken fully before cooking to ensure even cooking and best texture. Cooking from frozen might result in unevenly cooked chicken.

Q: What do I do if my sauce is too thick or clumpy?

A: Add a little water or extra coconut milk and whisk vigorously over low heat. If it’s clumpy, sometimes a splash of warm broth helps smooth it out. Avoid high heat when adding peanut butter to prevent separation.

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