Thai Peanut Chicken (Printable Version)
Succulent chicken in a creamy peanut sauce with ginger, garlic and Thai flavors, ready in just 30 minutes for a quick weeknight dinner.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts or thighs
02 -
2 tablespoons vegetable oil
03 -
2 cloves garlic, minced
04 -
1 tablespoon fresh ginger, minced
05 -
¼ cup creamy peanut butter
06 -
¼ cup soy sauce
07 -
2 tablespoons rice vinegar
08 -
2 tablespoons honey
09 -
1 tablespoon sriracha (adjust to taste)
10 -
½ cup coconut milk (or regular milk)
11 -
1 tablespoon lime juice
12 -
1 teaspoon sesame oil
→ Garnish Options
13 -
2 tablespoons chopped peanuts
14 -
2 tablespoons chopped fresh cilantro
→ Serving Suggestion
15 -
Steamed rice or noodles
# Steps:
01 -
Heat vegetable oil in a large skillet over medium heat. Season the chicken breasts or thighs with salt and pepper. Cook the chicken for 6-7 minutes on each side, or until fully cooked through and golden brown. Remove from the skillet and set aside to rest for a few minutes. Slice the chicken into strips or cubes.
02 -
In the same skillet, add a little more oil if needed and sauté the garlic and ginger for about 1-2 minutes, until fragrant.
03 -
Add the peanut butter, soy sauce, rice vinegar, honey, sriracha, and coconut milk to the skillet. Stir well to combine and cook for another 2-3 minutes until the sauce is smooth and heated through.
04 -
Add lime juice and sesame oil to the sauce and stir to incorporate. Taste and adjust the seasonings if needed, adding more sriracha for heat or honey for sweetness.
05 -
Return the sliced chicken to the skillet and toss it in the peanut sauce, making sure the chicken is well coated. Serve the Thai Peanut Chicken over steamed rice or noodles. Garnish with chopped peanuts and fresh cilantro for added crunch and flavor.
# Notes:
01 -
For a milder version, reduce the amount of sriracha. Alternatively, if you prefer extra heat, consider adding chili flakes or a splash of hot sauce.