Thai Peanut Chicken is one of those dishes that hits every note—creamy, savory, a little sweet, and full of bold flavor. It features tender chicken tossed in a rich peanut sauce with a hint of garlic, lime, and ginger. I love making this when I’m craving something cozy and packed with Thai-inspired flavor that I can whip up in under 30 minutes.
Why I Love This Recipe
I love this recipe because it’s quick, comforting, and absolutely packed with flavor. The peanut sauce is rich and creamy with a perfect balance of sweetness, saltiness, and spice. It’s incredibly versatile too—I serve it over rice, noodles, or in lettuce wraps depending on my mood. Plus, everything comes together in one skillet, which makes cleanup easy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs, diced
- Olive oil or sesame oil
- Salt and black pepper
- Creamy peanut butter
- Soy sauce
- Coconut milk or water
- Fresh lime juice
- Honey or brown sugar
- Fresh garlic, minced
- Fresh ginger, grated
- Red chili flakes or sriracha (optional, for heat)
- Optional garnishes: chopped peanuts, green onions, cilantro, lime wedges
Directions
- I season the chicken with salt and pepper, then heat oil in a large skillet over medium-high heat. I add the chicken and cook it until browned and cooked through, about 6–8 minutes.
- While the chicken cooks, I whisk together peanut butter, soy sauce, coconut milk (or water), lime juice, honey, garlic, ginger, and red chili flakes in a bowl until smooth.
- Once the chicken is cooked, I pour the sauce over it and reduce the heat to medium-low. I let it simmer for 3–5 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
- I remove the skillet from the heat and garnish with chopped peanuts, cilantro, and green onions.
- I serve it hot over steamed rice, noodles, or tucked into lettuce wraps with lime wedges on the side.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- I use tofu instead of chicken for a vegetarian version.
- I sometimes add vegetables like bell peppers, broccoli, or snap peas to the skillet for a complete one-pan meal.
- If I want a nuttier flavor, I use crunchy peanut butter or add extra chopped peanuts on top.
- For a low-carb version, I serve it with cauliflower rice or zucchini noodles.
Storage/Reheating
- I store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, I warm it on the stove over low heat or microwave it in short bursts, adding a splash of water or coconut milk if the sauce thickens too much.
FAQs
Can I use crunchy peanut butter?
Yes, I can use crunchy peanut butter for extra texture—it works just as well as creamy.
What can I use instead of coconut milk?
I sometimes use water, chicken broth, or a splash of cream if I don’t have coconut milk. It changes the flavor slightly but still works great.
Can I freeze Thai Peanut Chicken?
Yes, I let it cool completely, then freeze it in airtight containers. I reheat it gently and add a splash of liquid to refresh the sauce.
How do I make it spicier?
I add more red pepper flakes, sriracha, or a spoonful of Thai red curry paste to turn up the heat.
Can I make this dish ahead?
Definitely. I often make it a day ahead—the sauce soaks into the chicken and tastes even better after a night in the fridge.
Conclusion
Thai Peanut Chicken is a comforting, flavorful meal that comes together in no time and delivers big on taste. The creamy, nutty sauce combined with tender chicken is always a hit in my house. Whether I serve it over rice, noodles, or wrap it up in lettuce, this recipe always earns a spot in my weekly rotation.
Print
Thai Peanut Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
Thai Peanut Chicken is a creamy, savory, and flavor-packed dish made with tender chicken in a rich peanut sauce infused with garlic, ginger, and lime. This 30-minute one-pan recipe is perfect for a quick weeknight dinner served over rice, noodles, or in lettuce wraps. Keyword: Thai Peanut Chicken
Ingredients
- Boneless, skinless chicken breasts or thighs, diced
- Olive oil or sesame oil
- Salt and black pepper
- Creamy peanut butter
- Soy sauce
- Coconut milk (or water)
- Fresh lime juice
- Honey or brown sugar
- Fresh garlic, minced
- Fresh ginger, grated
- Red chili flakes or sriracha (optional)
- Optional garnishes: chopped peanuts, green onions, cilantro, lime wedges
Instructions
- Season diced chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken and cook until browned and fully cooked, 6–8 minutes.
- In a bowl, whisk together peanut butter, soy sauce, coconut milk, lime juice, honey, garlic, ginger, and chili flakes or sriracha.
- Pour the sauce over cooked chicken, reduce heat to medium-low, and simmer for 3–5 minutes until the sauce thickens.
- Remove from heat and garnish with chopped peanuts, cilantro, and green onions.
- Serve over rice, noodles, or in lettuce wraps with lime wedges.
Notes
- Tofu can replace chicken for a vegetarian option.
- Add veggies like bell peppers, broccoli, or snap peas for a one-pan meal.
- Crunchy peanut butter adds texture.
- For a low-carb meal, use cauliflower rice or zucchini noodles.
- Adjust spiciness by increasing red pepper flakes or sriracha.
