Hey there my friend 
. This Thai peanut chicken is the easiest and most satisfying dish you will ever make. The peanut sauce? Oh, it’s rich, creamy, and so good you’ll want to eat it straight from the spoon.
And here’s the best part—I’ll show you a trick to make it in just 25 minutes. You don’t need fancy ingredients, and I bet you already have most of them in your kitchen.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Cutting board
- Sharp knife
- Large skillet or wok
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
Important Info
- Servings: 4 servings (about 1 cup per person)
- Estimated Cost: Around $10 to make the whole dish
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories Per Serving: 420 kcal
- Cook Method: Stovetop
- Season: Best for any season
- Course: Main Course
- Cuisine: Thai
- Diets: DairyFreeDiet, GlutenFreeDiet (if using tamari or coconut aminos instead of soy sauce)
How to Make Thai Peanut Chicken
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 lb boneless, skinless chicken breast, cut into strips
- 2 tbsp oil (vegetable or sesame)
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- ½ cup peanut butter (creamy or chunky)
- ¼ cup soy sauce (use tamari or coconut aminos for gluten-free)
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lime juice
- ½ cup coconut milk or water (for thinning the sauce)
- ½ tsp red pepper flakes (optional, for heat)
- ¼ cup chopped peanuts (for garnish)
- 2 tbsp chopped cilantro or green onions (for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken breast | Chicken thighs or tofu |
| Soy sauce | Tamari or coconut aminos |
| Peanut butter | Almond butter or cashew butter |
| Honey | Maple syrup or brown sugar |
| Rice vinegar | Apple cider vinegar or lime juice |
| Coconut milk | Water or regular milk |
| Red pepper flakes | Chili paste or sriracha |
Instructions
- Heat the oil in a large skillet over medium heat. Add the chicken strips and cook for about 5-7 minutes, until they are golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Sauté the garlic and ginger for about 30 seconds until fragrant.
- In a bowl, whisk together the peanut butter, soy sauce, honey, vinegar, coconut milk, and red pepper flakes until smooth.
- Pour the peanut sauce into the skillet and let it simmer for 2-3 minutes, stirring frequently.
- Return the cooked chicken to the skillet and toss it in the sauce until well coated. Let it cook for another 2 minutes to absorb all the flavors.
- Remove from heat and garnish with chopped peanuts and cilantro or green onions.
- Serve hot over rice or noodles.
Helpful Tips
- Use natural peanut butter if you prefer a less sweet sauce.
- If the sauce is too thick, add more coconut milk or water.
- Want more heat? Add extra red pepper flakes or sriracha.
- For extra crunch, toast the peanuts before adding them.
- You can meal prep this by cooking everything ahead and reheating it later.
What to Serve with Thai Peanut Chicken
You can serve this with:
- Steamed jasmine rice or brown rice
- Noodles (rice noodles, udon, or soba)
- Stir-fried or steamed vegetables (broccoli, bell peppers, snap peas)
- A side of cucumber salad for a fresh crunch
How Do You Serve the Recipe?
I like to serve this dish in a big bowl with a sprinkle of chopped peanuts and fresh herbs on top. A squeeze of lime adds a nice tangy finish. If you’re having guests, place extra sauce on the side so they can add more if they want.
Where Do You Serve This Recipe the Most?
This is perfect for a quick weeknight dinner because it’s easy and fast. It’s also great for meal prep since it reheats well. If you’re hosting a dinner party, this will impress your guests. Just pair it with some coconut rice and a fresh salad.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving this at a party, keep it covered and at room temperature for up to 2 hours.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce.
Freezing
- Freeze in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge and reheat as usual.
Frequently Asked Questions
Can I make this with beef or shrimp?
Yes, you can use beef or shrimp instead of chicken. Beef should be thinly sliced, and shrimp should be cooked for just 2-3 minutes until pink.
Can I make this vegetarian?
Yes, swap the chicken for tofu or mushrooms. Make sure to press the tofu first so it absorbs more flavor.
What type of peanut butter is best?
Use creamy peanut butter for a smooth sauce or chunky if you like extra texture. Natural peanut butter works well too.
Can I make this without coconut milk?
Yes, you can use water or broth instead. It will still be creamy but slightly less rich.
How spicy is this recipe?
It has mild heat from red pepper flakes, but you can adjust it. If you don’t want any spice, just leave them out.
