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Thai Peanut Chicken served over steamed jasmine rice in a white bowl, topped with chopped roasted peanuts and fresh cilantro, coated in a rich creamy peanut sauce

Thai Peanut Chicken

Golden seared chicken simmered in a rich creamy homemade peanut sauce with fresh garlic, ginger, coconut milk, and sriracha. A bold, satisfying Thai-inspired weeknight dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs thighs recommended for juicier results
  • 2 tbsp vegetable oil
  • salt and pepper to taste
  • 2 cloves garlic freshly minced
  • 1 tsp fresh ginger minced
  • 1/4 cup creamy peanut butter natural peanut butter preferred
  • 1/4 cup soy sauce use tamari for gluten-free
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tsp sriracha adjust to taste
  • 1/2 cup full-fat coconut milk
  • 1 tsp fresh lime juice
  • 1 tsp sesame oil
  • 2 tbsp chopped roasted peanuts for garnish
  • 2 tbsp fresh cilantro chopped, for garnish
  • steamed jasmine rice or rice noodles for serving

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Instant-read thermometer

Method
 

  1. Pat chicken dry with paper towels and season both sides with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Add chicken and cook for 5 to 7 minutes per side until golden brown and internal temperature reaches 165 degrees F. Remove from pan and set aside.
  3. While chicken cooks, whisk together garlic, ginger, peanut butter, soy sauce, rice vinegar, honey, sriracha, coconut milk, lime juice, and sesame oil in a bowl until completely smooth.
  4. Reduce skillet heat to medium-low. Return chicken to the pan and pour the peanut sauce over the top. Spoon sauce over chicken to coat fully.
  5. Simmer on low heat for 5 minutes, stirring the sauce occasionally, until it thickens slightly and chicken is fully glazed. Taste and adjust lime juice or sriracha to preference.
  6. Serve hot over steamed jasmine rice or rice noodles. Garnish generously with chopped roasted peanuts and fresh cilantro.

Notes

Use fresh garlic and ginger for best flavor. Substitute tamari for soy sauce to make gluten-free. For nut allergies, use sunflower seed butter or tahini. If sauce is too thick, add coconut milk or water one tablespoon at a time. Add a splash of water or coconut milk when reheating to loosen the sauce. This recipe works well with shrimp, tofu, or beef with adjusted cooking times.