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Thai Peanut Chicken

Thai Peanut Chicken served over jasmine rice topped with green onions, cilantro, and sesame seeds
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This Thai Peanut Chicken is a quick and flavorful weeknight dinner with tender chicken coated in a rich, creamy homemade peanut sauce. Sweet, savory, and lightly spicy, it comes together in just 30 minutes with simple pantry ingredients.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup creamy peanut butter (natural preferred)
  • 1/4 cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes, adjust to taste
  • 2 tablespoons water, if needed to thin sauce
  • 2 green onions, sliced
  • 1/4 cup peanuts, chopped
  • Fresh cilantro for garnish
  • Sesame seeds for garnish
  • Cooked rice for serving

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering and hot.
  2. Add chicken pieces in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165 degrees F. Remove and set aside.
  3. In the same skillet, add garlic and ginger over medium heat. Stir constantly for about 1 minute until fragrant. Do not let garlic brown or it will turn bitter.
  4. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, and red pepper flakes until completely smooth.
  5. Pour the peanut sauce into the skillet over medium-low heat. Stir constantly for 2 to 3 minutes. If sauce is too thick, add water one tablespoon at a time until silky and pourable.
  6. Return chicken to the skillet and toss to coat evenly with the sauce. Cook for another 2 to 3 minutes until heated through and glossy.
  7. Remove from heat and stir in half the green onions and half the chopped peanuts.
  8. Serve over rice and garnish with remaining green onions, peanuts, fresh cilantro, and sesame seeds.

Notes

  • Natural peanut butter gives the best flavor. If using regular peanut butter, reduce honey slightly to balance sweetness.
  • For a peanut allergy, substitute almond butter or sunflower seed butter.
  • To make vegetarian, replace chicken with firm tofu or mixed vegetables like bell peppers and broccoli.
  • The sauce thickens as it cools – add a splash of water when reheating to bring it back to the right consistency.

Nutrition

Find it online: https://www.benefitiany.com/thai-peanut-chicken/