Thai Peanut Chicken Recipe
Introduction
Thai Peanut Chicken is a flavorful and creamy dish that combines tender chicken with a rich peanut sauce. It’s quick to prepare and perfect for a satisfying weeknight dinner with a touch of exotic flair.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/3 cup creamy natural peanut butter
- 1/2 cup full-fat coconut milk
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Step 2: In a large skillet over medium-high heat, add vegetable oil. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Step 3: In the same skillet, reduce heat to medium, add minced garlic, and sauté for about one minute until fragrant.
- Step 4: Stir in soy sauce, peanut butter, and coconut milk; mix well.
- Step 5: Return the chicken to the skillet, stirring until coated in the sauce. Let simmer for a few minutes until heated through.
- Step 6: Serve warm, garnished with chopped peanuts or cilantro if desired.
Tips & Variations
- For extra heat, add a pinch of red pepper flakes or a splash of sriracha to the sauce.
- Swap chicken breasts for thighs for a juicier result.
- Use crunchy peanut butter if you like a bit of texture in the sauce.
Storage
Store leftover Thai Peanut Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter without added sugar?
Yes, natural peanut butter works perfectly and keeps the dish wholesome and balanced.
What can I serve with Thai Peanut Chicken?
This dish pairs well with steamed rice, quinoa, or noodles, and a side of fresh vegetables or a simple salad.
PrintThai Peanut Chicken Recipe
This Thai Peanut Chicken recipe features tender bite-sized pieces of chicken breasts cooked in a rich, creamy peanut sauce with aromatic garlic and coconut milk. Quick and easy to prepare on the stovetop, it’s a perfect weeknight dinner with bold Thai flavors that are both comforting and satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Sauce
- 2 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/3 cup creamy natural peanut butter
- 1/2 cup full-fat coconut milk
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and season evenly with salt and pepper to enhance flavor.
- Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: Reduce the heat to medium in the same skillet and add the minced garlic. Cook for about one minute until fragrant, carefully stirring to prevent burning.
- Make the sauce: Stir in the low-sodium soy sauce, creamy natural peanut butter, and full-fat coconut milk. Mix thoroughly to create a smooth, rich sauce.
- Combine chicken and sauce: Return the cooked chicken pieces to the skillet, stirring well to coat all the pieces evenly with the peanut sauce. Allow the mixture to simmer for a few minutes until heated through and slightly thickened.
- Serve: Plate the Thai peanut chicken warm. Optionally, garnish with chopped peanuts or fresh cilantro for added texture and flavor.
Notes
- For extra heat, add a pinch of red chili flakes or a drizzle of Sriracha when cooking the sauce.
- Serve over steamed jasmine rice or noodles to complete the meal.
- Peanut butter can be substituted with almond butter for a different nutty flavor.
- Use low-sodium soy sauce to control salt content, especially if watching sodium intake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Thai Peanut Chicken, peanut sauce chicken, quick Thai recipe, easy chicken dinner, coconut milk chicken
