Thai Peanut Chicken
You know those nights when you want something amazing for dinner, but you’re tired of the same old stuff? You crave takeout, but your wallet says “please, no.” I’ve been there, standing in front of my fridge a thousand times.
That’s why this Thai Peanut Chicken recipe is a lifesaver.
It’s got all the creamy, savory, and slightly sweet flavors you love, but it’s so much easier to make than you think. Forget long ingredient lists you can’t pronounce. We’re keeping it simple and delicious.
This is the meal that will make you feel like a rockstar in your own kitchen.
What You’ll Need
Let’s get our ingredients in order. I like to break it down into two parts: the chicken and that incredible peanut sauce.
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable or coconut oil
For the Peanut Sauce:
- 1 cup full-fat coconut milk (from a can, shaken well)
- ⅔ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 3 tablespoons honey or maple syrup
- 2 tablespoons fresh lime juice
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha or chili garlic sauce (or more, to taste)
- Water, to thin the sauce if needed
For Garnish (Optional):
- Chopped peanuts
- Fresh cilantro
- Lime wedges
- Red pepper flakes
Tools for the Job
You don’t need a pro kitchen for this. Just a few basics will do the trick.
- Large skillet or wok
- Medium bowl (for the sauce)
- Small bowl (for the chicken)
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Pro Tips
After making this dish more times than I can count, I’ve picked up a few tricks. These small things make a big difference.
Don’t Use “Natural” Peanut Butter
The kind of peanut butter where the oil separates is great on toast, but it can make your sauce greasy and grainy. Stick with a standard creamy peanut butter like Jif or Skippy for the smoothest sauce.
Control Your Sauce Thickness
The sauce will thicken as it cooks. If it gets too thick for your liking, just whisk in a tablespoon of warm water or more coconut milk at a time until it’s perfect. If it’s too thin, let it simmer for a few more minutes.
Velvet the Chicken First
Tossing the chicken pieces in cornstarch and soy sauce isn’t just for flavor. This technique, called velveting, gives the chicken a soft, tender texture and helps it stay juicy. Don’t skip this step.
Toast Your Garnish
If you’re using chopped peanuts for garnish, toss them in a dry skillet over medium heat for a few minutes until they’re fragrant. It brings out their nutty flavor and adds a fantastic crunch.
Instructions
Step 1:
In a small bowl, toss the chicken pieces with 1 tablespoon of soy sauce and the cornstarch. Set it aside while you make the sauce.
Step 2:
In a medium bowl, whisk together all the peanut sauce ingredients: coconut milk, peanut butter, soy sauce, honey, lime juice, ginger, garlic, and sriracha. Whisk until it’s completely smooth.
Step 3:
Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer.
Step 4:
Cook the chicken for 3-4 minutes per side, until it’s golden brown and cooked through. Try not to overcrowd the pan; cook in batches if you need to.
Step 5:
Reduce the heat to low. Pour the peanut sauce over the cooked chicken.
Step 6:
Stir everything together to coat the chicken. Let it gently simmer for 2-3 minutes, just until the sauce is warmed up and has slightly thickened.
Step 7:
Serve immediately over rice or noodles. Top with your favorite garnishes.
Substitutions and Variations
This recipe is very forgiving. You can swap things out based on what you have or what you like.
| Ingredient | Substitution | Note |
|---|---|---|
| Chicken Thighs | Chicken Breast, Tofu | Adjust cook time |
| Peanut Butter | Almond or Sun Butter | Changes flavor |
| Soy Sauce | Tamari, Coconut Aminos | For gluten-free |
| Honey | Maple Syrup, Agave | For vegan option |
| Lime Juice | Rice Vinegar | Still gives acidity |
Want to add some veggies? Toss in broccoli florets, sliced bell peppers, or snap peas during the last few minutes of cooking the chicken.
Making It Work for You
Here’s how to fit this recipe into your life, no matter your diet or schedule.
Meal Pairing Ideas
| Component | Suggestion 1 | Suggestion 2 |
|---|---|---|
| Base | Jasmine Rice | Soba Noodles |
| Vegetable | Steamed Broccoli | Sautéed Bok Choy |
| Topping | Fresh Cilantro | Sliced Green Onions |
Dietary Swaps
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Vegan: Swap the chicken for firm tofu (pressed and cubed) or a can of chickpeas (drained and rinsed). Use maple syrup instead of honey.
- Low-Carb: Serve the peanut chicken over cauliflower rice or zucchini noodles. Use a sugar-free sweetener in the sauce.
Time-Saving Tips
- Make the peanut sauce ahead of time. It can be stored in an airtight container in the fridge for up to 5 days.
- Cut your chicken and veggies in advance.
- Use pre-minced garlic and pre-grated ginger from a jar to save a few minutes.
Leftovers and Storage
If you have any leftovers, they’re fantastic the next day. The flavors get even better.
Store the chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, you can microwave it or gently warm it in a skillet over low heat. You may need to add a splash of water to loosen the sauce.
FAQs
Q1. My sauce is too thick! What did I do wrong?
Ans: You didn’t do anything wrong! Peanut sauces thicken as they cool and cook. Just whisk in a little warm water, broth, or coconut milk until it reaches the consistency you like.
Q2. Can I use crunchy peanut butter?
Ans: Absolutely. It will add a nice texture to the sauce. Just be sure it’s a no-stir variety for the best results.
Q3. Is this recipe spicy?
Ans: You have full control. The 1 teaspoon of sriracha gives it a mild, background warmth. If you love heat, add more. If you don’t want any spice, leave it out.
Q4. Can I freeze the leftovers?
Ans: Yes, you can. Store it in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight before reheating. The sauce might separate a little, but a good stir will bring it back together.
Wrapping Up
There you have it—a meal that’s fast enough for a Tuesday but special enough for a Saturday. It’s all about simple ingredients coming together to make something truly great.
Now it’s your turn. Give this Thai Peanut Chicken a try and see how easy it is.
Let me know how it goes in the comments below! Did you make any changes? Have any questions? I’d love to hear from you.
