If you're craving a meal that's rich, comforting, and packed with bold flavors, this Thai Peanut Chicken Recipe is exactly what you want. It's a great dish to whip up on busy weeknights or when you need something cozy yet exciting. The creamy sauce, tender chicken, and just the right hint of savory sweetness come together to create a dish that everyone will love.
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Why This Recipe Works
This Thai Peanut Chicken Recipe hits that sweet spot between comforting and fresh. The sauce is luscious and silky thanks to coconut milk and peanut butter, while the quick skillet cooking seals in juicy chicken with a nice golden crust. It's dependable enough for weeknight dinners but special enough for sharing with friends.
- Consistent Texture: Bite-sized chicken pieces cook evenly and stay tender without drying out.
- Deep, Balanced Flavor: The blend of soy, garlic, creamy peanut butter, and coconut milk creates layers of savory, sweet, and nutty.
- Simple Ingredients: Pantry staples combined with fresh garlic make it easy to pull off without a long grocery list.
- Fast Prep, Big Payoff: In about 20 minutes, you'll have a satisfying dish that feels made from scratch.
Ingredient Game Plan
Getting your ingredients right will make or break this Thai Peanut Chicken Recipe. Fresh garlic and good-quality peanut butter elevate the sauce, while chicken breasts provide a lean base that soaks up all the flavor.
- Chicken breasts: Choose boneless, skinless for even cooking; cutting into uniform bite-sized pieces helps them cook through evenly.
- Peanut butter: Opt for creamy natural peanut butter without added sugar or salt-it melts smoothly and tastes authentic.
- Coconut milk: Use full-fat for a rich, velvety sauce; light coconut milk can make the sauce thinner.
- Soy sauce: Low-sodium balances saltiness without overpowering the delicate peanut flavor.
- Fresh garlic: Mince finely to release maximum aroma and taste during sautéing.
- Vegetable oil: Neutral oil with a high smoke point keeps the chicken crisp without burning.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Thai Peanut Chicken Recipe
Step 1 - Prep & Season
Begin by cutting your chicken breasts into bite-sized pieces about an inch square-this helps them cook quickly and evenly. Season them lightly with salt and pepper. You'll want to get your skillet hot before adding oil so the chicken can brown nicely without sticking. When the chicken hits the pan, don't crowd the pieces, or they'll steam instead of sear. Cook for about 5 to 7 minutes, turning occasionally, until they have golden edges and are cooked through. Then, set the chicken aside while you build the sauce.
Step 2 - Build Flavor
Lower the heat to medium and add the minced garlic to the same skillet. This step is where the magic starts-the warm oil will coax out a toasty aroma that forms the base of the dish. Sauté the garlic just until fragrant, about 30 seconds to a minute, so it doesn't burn and turn bitter. Then stir in the soy sauce, peanut butter, and creamy coconut milk right into the pan. Whisk or stir constantly to combine everything into a smooth, glossy sauce. This blending of salty, nutty, and creamy will soon coat your chicken perfectly.
Step 3 - Finish for Best Texture
Return the cooked chicken pieces to the skillet, gently tossing them in the peanut sauce so each bite gets fully coated. Let the mixture simmer for 2 to 3 minutes. You'll notice the sauce thickens slightly and clings beautifully to the chicken. Keep the heat moderate so it doesn't scorch and stir occasionally to prevent sticking. Once your chicken is warm and glossy, you know you're ready to serve. Overcooking here can dry the chicken out, so keep an eye on it.
Pro Moves I Swear By
When I first made this Thai Peanut Chicken Recipe, I learned that timing and heat control really make a difference. The chicken needs that hot initial sear and a gentle finish in the sauce to stay juicy and flavorful.
- Doneness Cue: Chicken is done when no longer pink inside and has golden edges.
- Temperature Trick: Medium-high heat for searing, then lower to medium for sauce without burning.
- Make-Ahead Move: You can prepare the sauce mixture in advance and reheat gently with freshly cooked chicken.
- Skip This Pitfall: Avoid adding too much liquid; it can water down the peanut flavor and thin the sauce.
Serve It Up
Finishing Touches
To finish your Thai Peanut Chicken Recipe, I like to sprinkle a few chopped roasted peanuts or fresh cilantro on top. The peanuts add an extra crunch and reinforce the nutty theme, while cilantro brings brightness to every bite. A squeeze of fresh lime juice right before serving adds a lovely, zingy contrast that cuts through the richness.
Great Pairings
This dish pairs wonderfully with fluffy jasmine rice or lightly steamed vegetables like snap peas and shredded carrots. I often serve it alongside a crisp cucumber salad to balance the warm, creamy sauce with refreshing crunch and acidity.
Easy Plating Wins
For a casual weeknight, I like to keep it simple-chicken spooned over a bed of rice with a scattering of herbs. If you're hosting, arrange the chicken nicely on a wide shallow bowl with a garnish of crushed peanuts and herbs, and maybe some edible flowers for a touch of whimsy. A small wedge of lime on the side invites everyone to customize their flavors.
Make-Ahead & Storage
Storing Leftovers
Store leftover Thai Peanut Chicken in an airtight container in the fridge for up to 3 days. You'll notice the sauce thickens as it cools, so give it a good stir and maybe a splash of coconut milk when reheating to bring back that silky texture.
Freezer Notes
This recipe freezes fairly well, though the texture of the sauce may slightly change. Freeze in portioned containers and thaw in the fridge overnight. Reheat gently to avoid drying out the chicken or separating the sauce.
Reheating Thai Peanut Chicken Recipe Without Drying Out
To reheat without drying out the chicken, warm gently in a skillet over low heat, stirring occasionally and adding a splash of coconut milk or water if the sauce looks too thick. The microwave works in a pinch-cover the dish to trap steam and heat in short bursts. An air fryer isn't ideal for saucy dishes but works well if you just want to refresh the chicken pieces before tossing them with freshly made sauce.
Frequently Asked Questions
Absolutely! Chicken thighs stay juicy and flavorful, and they work great in this Thai Peanut Chicken Recipe. Just adjust cooking time since thighs can take slightly longer to cook through.
Yes, you can swap chicken for firm tofu or tempeh and use tamari instead of soy sauce for gluten-free. The peanut sauce is naturally plant-based and rich enough to satisfy.
You can substitute with heavy cream or almond milk, but the sauce won't have quite the same tropical richness. For best flavor, coconut milk is recommended.
This particular recipe isn't spicy, focusing instead on creamy and savory notes. Feel free to add chili flakes or sriracha if you want a kick.
Final Thoughts
PrintComplete Recipe
Thai Peanut Chicken Recipe
A rich and flavorful Thai Peanut Chicken dish featuring tender chicken breasts cooked in a creamy peanut and coconut milk sauce, infused with garlic and soy sauce for an authentic taste. Perfect for a quick and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Sauce
- 2 cloves fresh garlic, minced
- ¼ cup low-sodium soy sauce
- ⅓ cup creamy natural peanut butter
- ½ cup full-fat coconut milk
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper to enhance the flavor.
- Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté garlic: Reduce the skillet heat to medium. Add the minced garlic and sauté for about one minute until it becomes fragrant, releasing its aroma.
- Make the sauce: Stir in the low-sodium soy sauce, creamy natural peanut butter, and full-fat coconut milk into the skillet. Mix well to combine all the ingredients into a smooth sauce.
- Combine chicken and sauce: Return the cooked chicken to the skillet, stirring to coat each piece thoroughly with the peanut sauce. Let the mixture simmer for a few minutes to heat through and allow flavors to meld.
- Serve: Serve the Thai Peanut Chicken warm, optionally garnished with chopped peanuts or fresh cilantro for added texture and flavor.
Notes
- For a spicier version, add a teaspoon of red chili flakes or sriracha sauce to the peanut sauce.
- Use natural peanut butter without added sugar or salt for a healthier option.
- Garnish with chopped peanuts and fresh cilantro for authentic Thai flavor and added crunch.
- Serve with steamed jasmine rice or noodles to make it a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
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