Description
This Thai Peanut Chicken recipe features tender boneless, skinless chicken thighs cooked in a creamy, flavorful peanut sauce made with coconut milk, soy sauce, fresh ginger, garlic, and lime juice. Marinated for depth of flavor and pan-seared to golden perfection, it is a quick and delicious dish garnished with crushed peanuts and fresh cilantro. Perfect served warm with rice or noodles for a satisfying meal.
Ingredients
Scale
Chicken and Marinade:
- 4 boneless, skinless chicken thighs
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice (about 1 lime)
- 1 cup coconut milk
- 2 tablespoons brown sugar
- Salt and pepper, to taste
Cooking:
- 1 tablespoon vegetable oil
Garnish:
- 1/4 cup crushed peanuts
- Fresh cilantro leaves
Instructions
- Prepare the marinade: In a bowl, whisk together peanut butter, soy sauce, minced garlic, grated ginger, lime juice, coconut milk, and brown sugar until the mixture is smooth and well combined.
- Marinate the chicken: Place the chicken thighs into a resealable plastic bag or shallow dish, pour the prepared marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Reserve marinade: Before cooking, remove the chicken from the marinade and set aside a portion of the marinade to use later in the sauce.
- Cook the chicken: Heat vegetable oil in a skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side until they develop a golden brown crust and are cooked through.
- Simmer with sauce: Pour the reserved marinade into the skillet with the chicken, bring to a gentle simmer and cook for an additional 3-5 minutes. This will thicken the sauce slightly and coat the chicken with rich peanut flavors.
- Serve: Slice the chicken thighs and arrange them on a serving platter. Drizzle with the peanut sauce from the skillet and garnish generously with crushed peanuts and fresh cilantro leaves. Serve warm with your choice of rice or noodles.
Notes
- Marinating the chicken for longer, up to 2 hours, can deepen the flavor even more.
- Boneless, skinless chicken thighs work best for tenderness and even cooking.
- Adjust the amount of brown sugar to balance the sweetness according to your preference.
- For a spicier kick, consider adding a pinch of red chili flakes or a dash of sriracha to the marinade.
- This dish pairs wonderfully with jasmine rice or rice noodles for a complete meal.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
