Thai Peanut Chicken brings restaurant-quality Thai flavors to your home kitchen in just 30 minutes. This creamy, slightly spicy dish features tender chicken coated in a rich peanut sauce that balances savory, sweet, and tangy notes perfectly.
I discovered this recipe during a particularly hectic week when I needed something that felt special but wouldn’t keep me in the kitchen forever. The combination of creamy peanut butter, coconut milk, and just the right amount of heat creates a sauce so good, my kids asked for seconds. What makes this recipe special is how quickly it comes together while delivering those bold Thai flavors we all crave. The sauce is incredibly versatile too – I’ve used it on everything from chicken to shrimp to roasted vegetables.
Table of Contents
Ingredients for Thai Peanut Chicken
I always keep these ingredients stocked because this recipe has become a weekly request at our house. The beauty of Thai Peanut Chicken is that most items are pantry staples you probably already have. I recommend using natural peanut butter for the richest flavor, though any creamy variety works well.
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced) – I usually double this because we love garlic
- 1 tablespoon fresh ginger (minced) – Pro tip: keep frozen ginger on hand for easy grating
- ¼ cup creamy peanut butter – My preference is natural peanut butter without added sugar
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste) – In my experience, start with 1 teaspoon if cooking for kids
- ½ cup coconut milk (or regular milk)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sesame oil
- 2 tablespoons chopped peanuts (for garnish)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- Steamed rice or noodles (for serving)
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking – this recipe moves quickly once you begin. The key is getting a nice golden sear on the chicken while keeping it juicy inside.
Step 1: Heat the vegetable oil in a large skillet over medium heat. Season both sides of the chicken with salt and pepper. Cook for 6-7 minutes per side until an instant-read thermometer inserted into the thickest part registers 165°F and the chicken develops a golden-brown crust. Remove from the skillet and let rest for 5 minutes before slicing into strips or cubes.
Step 2: Using the same skillet (don’t wipe it clean – those browned bits add flavor), add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant and golden, stirring constantly to prevent burning.
Step 3: Add the peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the skillet. Whisk everything together until completely smooth and no peanut butter clumps remain. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes glossy (the sauce should coat the back of a spoon).
Step 4: Stir in the lime juice and sesame oil, then taste the sauce. This is your chance to adjust – add more sriracha for heat (start with ½ teaspoon at a time), honey for sweetness, or soy sauce for saltiness. The sauce should taste bold and balanced.
Step 5: Return the sliced chicken to the skillet and toss it gently in the peanut sauce until every piece is well coated. Let everything heat through for 1-2 minutes.
Step 6: Serve the Thai Peanut Chicken over steamed jasmine rice or rice noodles. Top with chopped peanuts and fresh cilantro for added texture and brightness.
Perfect Pairings for Thai Peanut Chicken
This dish pairs beautifully with sides that balance the rich, creamy sauce with fresh, crisp textures and complementary Asian flavors.
Steamed Jasmine Rice: The fragrant, slightly sticky texture of jasmine rice soaks up the peanut sauce perfectly and provides a neutral base that lets the bold Thai flavors shine.
Chicken with Mixed Vegetable Stir Fry: Quick-cooked broccoli, snap peas, and bell peppers add crisp texture and nutritional balance while their light seasoning complements rather than competes with the rich sauce.
Sticky Garlic Chicken Noodles: Soft rice noodles tossed with a drizzle of sesame oil create a different textural experience than rice while still absorbing the delicious sauce.
Cucumber Salad: A simple salad of sliced cucumbers tossed with rice vinegar and sesame seeds offers cooling contrast to the spicy peanut sauce and refreshes your palate between bites.
Asian Slaw: A crisp cabbage slaw dressed with lime and a touch of honey provides crunch and acidity that cuts through the creamy richness of the dish.
Thai Drunken Noodles: Another Thai-inspired favorite that pairs wonderfully when you want to create an authentic Thai feast at home.
Storage & Serving Tips
Store leftover Thai Peanut Chicken in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken as it cools, which is completely normal. For longer storage, freeze in freezer-safe containers for up to 2 months.
When reheating, I recommend using a skillet over medium-low heat rather than the microwave to maintain the sauce’s silky texture. Add a splash of coconut milk or water if the sauce has thickened too much (usually 2-3 tablespoons does the trick). Reheat gently, stirring occasionally, until warmed through.
This recipe is incredibly versatile beyond leftovers. Use the peanut sauce as a dip for spring rolls, drizzle it over grain bowls like Street Corn Chicken Rice Bowl, or toss it with sautéed shrimp instead of chicken for variety. The sauce also works beautifully with Bang Bang Chicken Bowl style preparations.
FAQs
Can I make this dish less spicy for kids?
Absolutely! Simply reduce the sriracha to 1 teaspoon or omit it entirely. The sauce will still be flavorful from the ginger, garlic, and peanut butter. You can always serve sriracha on the side for adults who want extra heat.
What’s the best substitute for coconut milk?
Regular whole milk or half-and-half works well, though you’ll lose some of the authentic Thai flavor coconut milk provides. For a dairy-free option, try almond milk with an extra tablespoon of peanut butter for creaminess.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are actually my preferred choice when I have time because they stay juicier and more tender. They may need an extra minute or two of cooking time to reach 165°F internal temperature.
Thai Peanut Chicken
Ingredients
Equipment
Method
- Heat vegetable oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 6-7 minutes per side until an instant-read thermometer inserted into the thickest part registers 165°F and chicken is golden brown. Remove from skillet and let rest for 5 minutes, then slice into strips or cubes.
- In the same skillet, add minced garlic and ginger. Sauté for 1-2 minutes until fragrant and golden, stirring constantly to prevent burning.
- Add peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the skillet. Whisk until completely smooth with no clumps. Simmer for 2-3 minutes, stirring occasionally, until sauce thickens slightly and becomes glossy (the sauce should coat the back of a spoon).
- Stir in lime juice and sesame oil. Taste and adjust seasonings as needed, adding more sriracha for heat (start with ½ teaspoon at a time), honey for sweetness, or soy sauce for saltiness.
- Return sliced chicken to the skillet and toss gently in the peanut sauce until well coated. Heat through for 1-2 minutes.
- Serve over steamed jasmine rice or rice noodles. Top with chopped peanuts and fresh cilantro.
