Thai Peanut Chicken Recipe
Get ready to fall in love with an irresistibly flavorful and satisfying meal—this Thai Peanut Chicken Recipe brings the vibrant taste of Thailand into your kitchen in just 30 minutes. Tender chicken is stir-fried alongside colorful veggies and bathed in a luscious, homemade peanut sauce that’s creamy, tangy, a little spicy, and completely addictive. Whether you’re new to Thai-inspired cooking or a longtime fan, you’ll be amazed at how easy it is to whip up a restaurant-worthy dish right at home. This one-pan wonder is perfect for busy weeknights or quick meal prep, and trust me, it’s a staple you’ll want to make again and again!
Ingredients You’ll Need
This Thai Peanut Chicken Recipe is all about simple, wholesome ingredients that come together for big, bold flavor. Each element is chosen to add a unique taste, texture, or splash of color—nothing fancy, but every bit essential!
- Chicken thighs or breasts: Opt for thighs for extra juiciness, or go with breasts for a lighter bite—cut into pieces for easy eating.
- Vegetable oil: Helps sear the chicken to golden perfection and prevents sticking.
- Red bell pepper: Sliced thin for crunch and a pop of color; brings subtle sweetness to balance the sauce.
- Shredded carrots: They soak up the peanut sauce and lend a sweet earthiness plus vibrant orange hue.
- Green onions: Freshly chopped, these go on top for a zippy finish and bright green garnish.
- Creamy peanut butter: The heart of the sauce; creamy, nutty, and utterly irresistible.
- Low-sodium soy sauce: Adds salty, umami-rich depth without overpowering the dish.
- Rice vinegar: Gives the sauce a gentle tang that cuts through the richness.
- Honey: Balances the salty-savory notes with a hint of natural sweetness.
- Sesame oil: A dash brings that quintessential toasted sesame flavor.
- Sriracha (optional): Turn up the heat for those who like a bit of a kick!
- Garlic cloves: Finely minced for sharp, aromatic undertones.
- Freshly grated ginger: Offers warm, peppery zing and fresh complexity.
- Warm water: Thins the sauce just enough to make it pourable and perfectly clingy.
How to Make Thai Peanut Chicken Recipe
Step 1: Whisk Up the Peanut Sauce
In a small bowl, combine the creamy peanut butter, low-sodium soy sauce, rice vinegar, honey, sesame oil, sriracha (if you crave a little heat), minced garlic, and freshly grated ginger. Add 1/4 cup to 1/3 cup warm water and whisk it all together until the sauce is glossy, smooth, and pourable. This magical blend is truly what makes this Thai Peanut Chicken Recipe stand out!
Step 2: Sear the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the bite-sized chicken pieces in a single layer. Cook for about 6 to 8 minutes, stirring occasionally, until every piece is golden and cooked through. Patience is key here—this step seals in those savory juices and gives the chicken a gorgeous color.
Step 3: Add Veggies and Stir-Fry
Toss in the sliced red bell pepper and shredded carrots. Stir-fry everything together for another 2 to 3 minutes, just until the vegetables are crisp-tender and still vibrant. You want them to keep a little crunch, which makes every bite of your Thai Peanut Chicken Recipe extra satisfying!
Step 4: Pour and Toss with Peanut Sauce
Reduce the heat to medium. Pour your freshly whisked peanut sauce over the chicken and vegetables. Stir well until everything’s beautifully coated and the sauce thickens slightly—this takes about 1 to 2 more minutes. The peanut aroma will make your kitchen smell incredible!
Step 5: Top and Serve
Remove the skillet from heat, then shower your masterpiece with freshly chopped green onions. Now’s the time to serve up your Thai Peanut Chicken Recipe—hot, saucy, and oh-so-colorful—over a bed of fluffy rice or your favorite noodles.
How to Serve Thai Peanut Chicken Recipe
Garnishes
The finishing touches are what take this Thai Peanut Chicken Recipe over the top. Sprinkle chopped peanuts for irresistible crunch, fresh cilantro for herbal brightness, or even a few extra slices of green onion. Add a lime wedge on the side for a zesty squeeze—it’s all about layering up flavor and texture.
Side Dishes
Steamed jasmine rice or brown rice are classic, soaking up every last drop of sauce. Rice noodles are fantastic for a noodle bowl twist, while a crisp Thai cucumber salad or lightly dressed slaw adds freshness and balance. If you’re feeling extra, a side of homemade vegetable spring rolls fits right in.
Creative Ways to Present
Why not serve this Thai Peanut Chicken Recipe family-style in a big, colorful bowl? Or make lettuce wraps by spooning the chicken mixture into sturdy lettuce leaves for a low-carb appetizer. You can even portion into meal prep containers over rice for quick work lunches—the possibilities truly are endless!
Make Ahead and Storage
Storing Leftovers
Leftover Thai Peanut Chicken Recipe keeps well for up to 4 days in the refrigerator. Just let the dish cool to room temperature, then pack it into airtight containers. It’s perfect for prepping ahead or enjoying as a quick lunch the next day—the flavors just keep getting better.
Freezing
Want to freeze a batch? Absolutely! Cool the cooked chicken and veggies completely, then transfer to a freezer-safe container. It’ll keep for up to 2 months. For best results, freeze the sauce separately and combine after reheating—this way, everything tastes freshly made.
Reheating
To reheat, microwave leftovers in 1-minute bursts, stirring in between until piping hot. Or warm gently in a skillet over medium-low heat with a splash of water to loosen the sauce. If frozen, thaw overnight in the fridge before reheating as above.
FAQs
Can I use crunchy peanut butter instead of creamy?
Definitely! Crunchy peanut butter brings a lovely bit of texture to the sauce. Just know your sauce will be slightly less smooth, but still completely delicious in this Thai Peanut Chicken Recipe.
Is there a substitute for sriracha if I don’t like spicy food?
Absolutely—just leave the sriracha out for a milder version, or substitute with a little sweet chili sauce for a subtle kick without the heat.
Can this be made vegetarian?
Yes! Swap the chicken for cubed tofu or tempeh, and prepare as directed. The peanut sauce works beautifully with plant-based proteins, turning this Thai Peanut Chicken Recipe into a crowd-pleasing meatless meal.
What type Main Course
Jasmine rice, brown rice, or rice noodles are all fantastic choices that pair well with the rich, nutty sauce. You can also use cauliflower rice for a lighter, lower-carb option!
Can I prepare the peanut sauce ahead of time?
Totally! You can whisk up the peanut sauce and refrigerate it in a jar for up to 5 days. Just give it a quick stir or add a splash of water to loosen before using in the Thai Peanut Chicken Recipe.
Final Thoughts
If you’ve been searching for a meal that’s quick, colorful, and bursting with flavor, this Thai Peanut Chicken Recipe is sure to earn a permanent spot in your dinner rotation. Give it a try and let your kitchen transport you straight to Thailand—your taste buds will thank you!
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Thai Peanut Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Peanut Chicken recipe is a flavorful and quick stir-fry dish that combines tender chicken with colorful vegetables in a rich peanut sauce. Perfect for a weeknight dinner, this dish is both satisfying and delicious.
Ingredients
Chicken Stir-Fry:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 3 green onions, chopped
Peanut Sauce:
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (optional)
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- ¼ to ⅓ cup warm water to thin
Instructions
- Prepare Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, garlic, ginger, and warm water until smooth. Set aside.
- Cook Chicken: Heat vegetable oil in a skillet over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes.
- Add Vegetables: Add bell pepper and carrots to the skillet. Stir-fry for 2-3 minutes until tender.
- Combine: Reduce heat to medium, pour peanut sauce over chicken and vegetables. Toss to coat evenly and cook for 1-2 more minutes.
- Serve: Remove from heat, top with green onions, and serve over rice or noodles.
Notes
- For extra texture, top with chopped peanuts and fresh cilantro.
- To make it vegetarian, swap chicken for tofu or tempeh.
- The peanut sauce also works well as a dressing for cold noodle salads.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 9g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
