Description
Irresistible Thai Peanut Chicken: Juicy chicken in creamy peanut sauce, bursting with bold Thai flavors. Quick, easy, and crowd-pleasing!
Ingredients
Scale
- 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 3/4 cup (200g) creamy peanut butter (unsweetened works best)
- 1/4 cup (60ml) low-sodium soy sauce
- 3 tablespoons (45ml) fresh lime juice (approximately 2 medium limes)
- 3 tablespoons (45ml) honey or brown sugar
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (30ml) sesame oil
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon (15g) grated fresh ginger
- 1–2 teaspoons (5-10g) red curry paste (adjust to your spice preference)
- 1/4 cup (60ml) water or chicken broth
- 2 tablespoons (30ml) vegetable oil for cooking
- 1/3 cup (40g) chopped peanuts for garnish
- 3 green onions, thinly sliced
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Step 1: Prepare The Chicken Pat the chicken pieces dry with paper towels to ensure proper browning. Season with a light sprinkle of salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add half the chicken pieces in a single layer, being careful not to overcrowd. Cook for 2-3 minutes on each side until golden but not fully cooked through. Transfer to a clean plate and repeat with remaining chicken and oil. This two-batch method gives you that beautiful sear that seals in juices and adds texture to your Thai Peanut Chicken.
- Step 2: Create The Peanut Sauce In the same pan, reduce heat to medium and add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn them. Stir in the red curry paste and cook for another 30 seconds to release its flavors. Add peanut butter, soy sauce, lime juice, honey, rice vinegar, and sesame oil, whisking constantly to combine. As the sauce warms, it will smooth out. Gradually add water or broth until you reach your desired consistency – the sauce should coat the back of a spoon but still flow slowly when tilted.
- Step 3: Combine And Finish The Dish Return all chicken pieces and any accumulated juices to the pan with the sauce. Gently fold to coat each piece evenly. Reduce heat to medium-low and simmer for 5-7 minutes, until chicken is completely cooked through (internal temperature of 165°F/74°C) and the sauce has slightly thickened. If the sauce becomes too thick, add a splash more liquid. Taste and adjust seasonings as needed – this is your chance to perfect that balance of sweet, savory, tangy and spicy that makes Thai Peanut Chicken so irresistible.
- Step 4: Garnish And Serve Remove from heat and transfer to a serving dish. Sprinkle generously with chopped peanuts, sliced green onions, and fresh cilantro leaves. The contrast between the warm, creamy chicken and the cool, crunchy garnishes elevates the dish to new heights. Serve immediately with lime wedges on the side for squeezing over individual portions, allowing each person to add that final bright note to their peanut butter chicken Thai style masterpiece.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 15g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 75mg