Name: Irresistible Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 3–4 boneless, skinless chicken breasts, chopped into bite-sized pieces; 3 cloves fresh garlic, minced; 1-inch piece fresh ginger, minced; 1 cup full-fat coconut milk; 1/2 cup natural peanut butter; 1/4 cup low-sodium soy sauce; Juice of 1 lime; 1 tsp chili flakes (adjust to taste); 2 green onions, sliced; Fresh cilantro (optional)

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Introduction

This Thai Peanut Chicken recipe is a delicious blend of creamy peanut sauce and tender chicken, perfect for a quick and satisfying weeknight dinner. Bursting with authentic flavors like garlic, ginger, and lime, it’s sure to become a favorite in your meal rotation.

The image shows a white plate with a small pile of white rice garnished with green cilantro leaves on the right side. On the left side, there are several thick slices of golden-brown cooked chicken arranged in a row. The chicken is covered with a smooth, creamy brown sauce that pools around the base. Scattered on top of the sauce and chicken are chopped green onions and coarse pieces of light brown peanuts, adding texture and color contrast. The plate sits on a white marbled surface with a blurred kitchen background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 boneless, skinless chicken breasts
3 cloves fresh garlic, minced
1-inch piece fresh ginger, minced
1 cup full-fat coconut milk
1/2 cup natural peanut butter
1/4 cup low-sodium soy sauce
Juice of 1 lime
1 tsp chili flakes (adjust to taste)
2 green onions, sliced (for garnish)
Fresh cilantro (optional, for garnish)

Instructions

Step 1: Chop the chicken into bite-sized pieces and finely mince the garlic and ginger.
Step 2: Heat oil in a large skillet over medium-high heat. Cook the chicken pieces for 5-7 minutes until golden brown and no longer pink inside.
Step 3: In a bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, and chili flakes until smooth.
Step 4: Pour the peanut sauce over the cooked chicken in the skillet and stir gently to coat evenly. Simmer for an additional 5 minutes to meld flavors.
Step 5: Remove from heat and garnish with sliced green onions and cilantro before serving.

Tips & Variations

For a spicier kick, increase the chili flakes or add fresh sliced chilies to the sauce.
Use peanut butter with no added sugar or salt to control the dish’s flavor better.
Serve over steamed jasmine rice or noodles for a complete meal.
Swap chicken breasts for thighs for more tender, juicy results.

Storage

Store leftover Thai Peanut Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the sauce from separating. If the sauce thickens too much, add a splash of coconut milk or water when reheating.

How to Serve

A white plate on a white marbled surface holds a dish with two main parts: sliced grilled chicken and a serving of white rice. The chicken is cut into four thick pieces, arranged leaning against each other with a golden-brown outside and white inside. It is covered with a creamy brown sauce that pools under the chicken and spreads across the plate. Chopped green onions and crushed peanuts are sprinkled on top and around the chicken. To the side, fluffy white rice is garnished lightly with small green herb leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter powder instead of creamy peanut butter?

Yes, you can use peanut butter powder mixed with a little coconut milk or water to make the sauce. Adjust the quantity to achieve the creamy consistency needed.

Is this recipe gluten-free?

To make this recipe gluten-free, use tamari or another gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free.