Have you ever had one of those days where you just need bold, comforting flavors fast?
You are definitely not alone. Nothing hits the spot quite like a savory, slightly spicy Thai Peanut Chicken.
In this recipe, we’ll show you exactly how to whip up a restaurant-quality dish right at home.
No complicated ingredients, no endless prep work — just mouthwatering chicken coated in a creamy, nutty peanut sauce that’s deeply satisfying.
Let’s dive in and bring Thailand to your dinner table tonight.
Ingredients You’ll Need
To make Thai Peanut Chicken, you will need a few simple, pantry-friendly ingredients:
- Chicken: Boneless, skinless breasts or thighs both work well. Thighs will be juicier, but breasts are leaner.
- Peanut Butter: Use creamy, natural peanut butter without added sugar for the best flavor.
- Soy Sauce: Adds deep umami and saltiness to balance the sweetness of the sauce.
- Garlic and Ginger: Essential aromatics that build the base flavors.
- Brown Sugar or Honey: Adds just a hint of sweetness to round out the flavors.
- Lime Juice: A splash of acidity to brighten the sauce.
- Chili Paste or Red Pepper Flakes: Optional, but great for adding a spicy kick.
- Vegetables (Optional): Bell peppers, snap peas, or carrots add color, texture, and nutrition.
How to Make Thai Peanut Chicken (Step-by-Step)
Making Thai Peanut Chicken at home is surprisingly easy. Here is a quick breakdown of the steps:
1. Prepare the Chicken:
Cut the chicken into bite-sized pieces. Season lightly with salt and pepper.
2. Make the Peanut Sauce:
In a bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar or honey, garlic, ginger, and a splash of water until smooth. Adjust the thickness by adding more water if needed.
3. Cook the Chicken:
In a large skillet over medium-high heat, sear the chicken until golden and cooked through.
4. Add the Sauce:
Lower the heat and pour the peanut sauce over the chicken. Stir to coat the pieces evenly. Let the sauce simmer for a few minutes to thicken and soak into the chicken.
5. Garnish and Serve:
Top with chopped peanuts, green onions, or fresh cilantro. Serve immediately with rice, noodles, or lettuce wraps.
Best Tips for Perfect Thai Peanut Chicken
Creating the perfect Thai Peanut Chicken is all about balance and technique. Here are some pro tips:
- Prevent the Sauce from Separating:
Use natural peanut butter and keep the heat low once the sauce is added. - Balance the Flavors:
Taste as you go. Add a bit more lime juice for acidity, more soy sauce for saltiness, or a dash more sugar if it feels too savory. - Adjust for Dietary Needs:
Use gluten-free tamari instead of soy sauce for a gluten-free version. Choose a low-sugar peanut butter and swap brown sugar for a sugar-free alternative to make it low-carb.
Serving Ideas and Variations
One of the best parts about Thai Peanut Chicken is how versatile it is. Here are a few serving ideas and creative twists:
- Serve It Over Rice:
Jasmine rice or brown rice are perfect bases to soak up the sauce. - Make it a Noodle Bowl:
Toss cooked rice noodles or soba noodles with the chicken and sauce for a hearty meal. - Use Lettuce Wraps:
For a lighter, low-carb version, spoon the chicken into crisp lettuce leaves. - Try a Stir-Fry:
Add sautéed bell peppers, broccoli, or snap peas for a veggie-packed stir-fry. - Turn It Into Meal Prep:
Portion the chicken and rice into containers for easy grab-and-go lunches throughout the week.
Storing and Reheating Leftovers
Thai Peanut Chicken stores and reheats beautifully if done properly:
- Storage:
Place cooled leftovers in an airtight container and refrigerate for up to 4 days. - Reheating:
Reheat gently over medium heat on the stovetop or in the microwave. Add a splash of water or chicken broth to loosen the sauce if it thickens too much. - Freezing:
Yes, you can freeze it. Store the chicken and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Recipe FAQ’s
Can I use crunchy peanut butter?
Yes, but the sauce will be less smooth. For a creamier finish, stick with smooth peanut butter.
Can I freeze Thai Peanut Chicken?
Yes. Let it cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Is this recipe spicy?
Not by default! You can control the heat by adding chili garlic sauce or red pepper flakes to taste.
Thai Peanut Chicken Recipe
Ingredients
- 1 lb boneless skinless chicken breasts or thighs cut into bite-sized pieces
- ½ cup creamy natural peanut butter
- ¼ cup low-sodium soy sauce or tamari for gluten-free
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon brown sugar or honey
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ½ cup water plus more to thin sauce if needed
- 1 tablespoon oil for cooking the chicken
- ¼ teaspoon red pepper flakes or 1 teaspoon chili garlic sauce optional, for heat
- Chopped peanuts, green onions, cilantro (optional, for garnish)
- Steamed rice or noodles for serving, optional
Instructions
Step 1: Prepare the Chicken
- Pat the chicken dry and cut it into bite-sized chunks. Season lightly with salt and pepper.
Step 2: Make the Peanut Sauce
- In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, garlic, ginger, and water. If you like heat, add red pepper flakes or chili garlic sauce. Set aside.
Step 3: Cook the Chicken
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked through, about 5–7 minutes.
Step 4: Add the Sauce
- Reduce heat to medium-low. Pour the peanut sauce into the skillet with the chicken. Stir to coat evenly and let simmer for 2–4 minutes, or until the sauce thickens slightly.
Step 5: Serve and Garnish
- Serve hot over steamed rice or noodles. Garnish with chopped peanuts, green onions, or fresh cilantro, if desired.