Description
This Thai Peanut Chicken recipe features tender bite-sized chicken pieces cooked in a creamy, flavorful peanut sauce with fresh vegetables. Perfectly balanced with a hint of sweetness and heat, it’s an easy stovetop meal served over jasmine rice and garnished with crunchy peanuts, cilantro, and lime wedges. Ideal for a quick, satisfying dinner inspired by Thai flavors.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth or water
- 2 tablespoons rice vinegar
- 2 tablespoons honey or brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha or chili garlic sauce (optional for heat)
Garnishes and Serving
- 1/4 cup chopped peanuts
- Fresh cilantro, for garnish
- Lime wedges, for garnish
- Cooked jasmine rice, for serving
Instructions
- Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the bite-sized chicken pieces and cook for about 6–8 minutes until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Using the same skillet, add more oil if necessary. Sauté the minced garlic, grated ginger, sliced red bell pepper, shredded carrots, and chopped green onions for 3–4 minutes until the vegetables are just tender but still crisp.
- Prepare the Peanut Sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, chicken broth (or water), rice vinegar, honey (or brown sugar), sesame oil, and sriracha if using. Mix until smooth and well combined.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the mixture, stirring well to coat all the ingredients evenly. Simmer everything together for 3–5 minutes until the sauce thickens slightly and everything is heated through.
- Serve: Serve the Thai peanut chicken hot over cooked jasmine rice. Garnish with chopped peanuts, fresh cilantro, and lime wedges for added flavor and texture.
Notes
- To adjust the spice level, increase or decrease the amount of sriracha.
- For a vegetarian adaptation, substitute chicken with tofu and use vegetable broth instead of chicken broth in the sauce.
- This dish can be served with noodles instead of rice for a delicious variation.
