Savory Thai Peanut Chicken

This Thai Peanut Chicken has become my go-to dinner when I want to impress guests without spending hours in the kitchen. The rich, creamy sauce with its perfect balance of savory peanut butter, tangy lime, and gentle heat creates a restaurant-quality dish that always earns rave reviews.

I first made this recipe during a particularly busy work week when I needed something quick but satisfying. My family was so impressed they thought I had ordered takeout. Now it appears on our dinner table at least twice a month.

Ingredients

• Boneless skinless chicken breasts or thighs: for the perfect protein base that absorbs all the amazing flavors
• Creamy peanut butter: creates that signature rich texture and nutty flavor that makes this dish irresistible
• Fresh ginger and garlic: provide the aromatic foundation that gives authentic Thai character
• Soy sauce: adds the perfect umami depth and saltiness to balance the creamy elements
• Coconut milk: creates that silky texture while adding subtle sweetness
• Sriracha sauce: allows you to customize the heat level to your preference
• Lime juice: brings brightness and cuts through the richness of the sauce
• Honey: balances the savory components with just the right touch of sweetness

Step-by-Step Instructions

Cook the Chicken:

Season chicken with salt and pepper then cook in vegetable oil over medium heat for 6-7 minutes per side until golden brown and completely cooked through. The chicken should register 165°F on a meat thermometer and have beautiful caramelization. Let it rest before slicing to keep all those juices inside.

Sauté the Aromatics:

Using the same skillet to capture all those delicious chicken bits, sauté minced garlic and ginger for 1-2 minutes until intensely fragrant. This brief cooking time releases their essential oils without burning these delicate aromatics. Your kitchen will smell amazing at this point.

Prepare the Sauce:

Add peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the aromatics. Stir constantly until everything melts together into a smooth, cohesive sauce. Let it simmer gently for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.

Finish the Sauce:

Stir in lime juice and sesame oil just before serving to maintain their bright flavors. Taste and adjust seasonings, adding more sriracha for heat or honey for sweetness. The sauce should coat the back of a spoon but still flow easily.

Combine and Serve:

Return the sliced chicken to the skillet and gently toss to coat every piece in the luscious sauce. Allow the chicken to warm through in the sauce for about 1 minute. Serve immediately over steamed rice or noodles and garnish generously with chopped peanuts and fresh cilantro.

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Coconut milk is truly the secret ingredient that transforms this dish. The first time I used it instead of regular milk, my husband immediately noticed the difference and declared it was better than our favorite Thai restaurant. Its subtle sweetness and creamy texture creates a sauce that feels indulgent without being heavy.

Make It Your Own

The beauty of this Thai Peanut Chicken lies in how easily you can customize it to your preferences. For a veggie-packed version, add red bell peppers, snap peas, or broccoli during the last few minutes of cooking. The crisp vegetables provide wonderful textural contrast to the tender chicken and creamy sauce.

Storage and Leftovers

This dish keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen overnight, making this perfect for meal prep. When reheating, add a splash of coconut milk or water if the sauce has thickened too much. For freezing, store in portion-sized containers without the garnishes for up to 2 months.

Entertaining with Thai Peanut Chicken

For a fun dinner party approach, set up a Thai peanut chicken bar with the sauce and chicken as the centerpiece. Offer rice noodles, steamed rice, and lettuce cups as bases. Include extra garnishes like bean sprouts, julienned carrots, sliced cucumber, and lime wedges. Your guests will enjoy customizing their own bowls, and the vibrant colors make for an impressive spread.

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Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs can be an excellent substitution and often yield a more tender and flavorful result. They contain slightly more fat than chicken breasts, which helps them stay juicy during cooking. The cooking time might vary slightly - thighs typically need about 5-6 minutes per side until they reach an internal temperature of 165°F (74°C).

→ How can I make this dish less spicy?

To reduce the spiciness, simply decrease the amount of sriracha or omit it entirely. You can also add a bit more honey or coconut milk to mellow out the heat while maintaining the sauce's creaminess and flavor. Start with half the recommended amount of sriracha, taste, and adjust accordingly.

→ Can I make this dish ahead of time?

Yes! The peanut sauce actually develops even more flavor overnight. You can prepare the entire dish, store it in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop. Add a splash of coconut milk or water when reheating if the sauce has thickened too much. Garnish with fresh cilantro and chopped peanuts just before serving.

→ What can I substitute for coconut milk?

If you don't have coconut milk or prefer not to use it, regular milk works as mentioned in the ingredients. You can also use heavy cream for a richer sauce, or unsweetened almond milk for a lighter option. Each will change the flavor profile slightly, with coconut milk providing the most authentic Thai flavor.

→ What side dishes pair well with Thai Peanut Chicken?

Beyond the suggested rice or noodles, this dish pairs beautifully with steamed vegetables like broccoli, snap peas, or bell peppers. A simple cucumber salad with rice vinegar dressing makes a refreshing side. For a complete Thai-inspired meal, serve with spring rolls or a papaya salad. A side of garlic naan or flatbread is also excellent for scooping up the delicious sauce.

→ Can I make this dish vegetarian?

Yes, you can easily make this vegetarian by substituting the chicken with firm tofu, tempeh, or a variety of vegetables like cauliflower, sweet potatoes, or bell peppers. Press and cube the tofu before cooking to help it absorb more flavor, or roast your vegetables separately before coating them in the peanut sauce for the best texture and taste experience.