Description
A fast and flavorful Thai peanut chicken recipe with a rich, creamy sauce that’s perfect for quick dinners and busy weeknights.
Ingredients
Scale
- 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
Instructions
- Prep your ingredients by mincing garlic, grating ginger, slicing green onions, and measuring peanut butter, coconut milk, and sauces. Cook rice or noodles according to package instructions.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and sear for 4-5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and set aside.
- Lower heat to medium. Add a splash more oil if needed. Sauté garlic and ginger for about 1 minute until fragrant but not browned.
- Pour in coconut milk, peanut butter, soy sauce, honey, rice vinegar, and sriracha. Whisk together until smooth and creamy. Simmer gently for 3-4 minutes to thicken. Add water or extra coconut milk if sauce is too thick.
- Return chicken to the skillet and toss gently to coat with sauce. Warm together for 1 minute. Taste and adjust seasoning as desired.
- Serve chicken over cooked rice or noodles. Garnish with sliced green onions and crushed peanuts. Optionally, add a lime wedge for squeezing.
Notes
Use full-fat coconut milk for a creamy sauce. Fresh ginger and garlic add essential brightness. Adjust sriracha to control heat. If sauce is too thick, add water or coconut milk. Avoid overcooking chicken to keep it juicy. Leftover sauce is great with roasted vegetables or as a dip. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently with added coconut milk or water.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 450
- Sodium: 700
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 3
- Protein: 35
Keywords: Thai peanut chicken, creamy peanut sauce, quick dinner, easy chicken recipe, weeknight meal, peanut butter chicken