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Thai Peanut Chicken

Tender chicken pieces coated in rich, creamy peanut sauce with aromatic garlic and ginger, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken breast cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • salt and black pepper to taste
For the Peanut Sauce
  • 0.5 cup creamy peanut butter
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp lime juice
  • 2-3 tbsp water to thin sauce
  • 0.25 tsp red pepper flakes optional
For Garnish
  • 0.33 cup roasted peanuts
  • 0.25 cup fresh cilantro chopped
  • 2-3 red chili peppers sliced
  • lime wedges for serving
  • cooked white rice for serving

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Cutting board and knife

Method
 

  1. Cut chicken breast into uniform bite-sized pieces and pat dry. Season generously with salt and black pepper.
  2. Heat vegetable oil in large skillet over medium-high heat. Add chicken in single layer and cook 3-4 minutes per side until golden brown and cooked through to 165°F.
  3. While chicken cooks, whisk together peanut butter, soy sauce, honey, minced garlic, grated ginger, lime juice, and red pepper flakes in a bowl.
  4. Add 2-3 tablespoons water to peanut sauce and whisk until smooth and pourable with thick, glossy consistency.
  5. Reduce heat to medium-low and pour prepared peanut sauce over cooked chicken. Toss to coat all pieces thoroughly.
  6. Cook 2-3 minutes, stirring frequently, until sauce thickens and clings beautifully to chicken pieces.
  7. Remove from heat and transfer to serving dish. Garnish generously with roasted peanuts, fresh cilantro, and sliced red chilies.
  8. Serve immediately over fluffy white rice with lime wedges on the side.

Notes

For gluten-free version, use tamari or coconut aminos instead of soy sauce. Adjust spice level by adding more or fewer chili peppers. Can substitute chicken thighs for breasts if preferred. Store leftovers in airtight container for up to 4 days.