What the heck is this?
Imagine tender, juicy chicken bathed in a creamy, slightly spicy, ultra-flavorful peanut sauce that’s basically good enough to drink.
Thai Peanut Chicken is what happens when you want something that tastes like you ordered takeout but made it at home in your pajamas.
It’s savory, nutty, a little sweet, a little spicy — and comes together in ONE skillet.
Bonus: it’s so good over rice or noodles that you’ll be double-dipping your fork just to grab every last drop.
Why You’ll Love This Recipe
- One pan = minimal dishes = maximum chill.
- The sauce is seriously addicting (and crazy easy to make).
- Customizable spice level — make it mild or fiery.
- Done in 30 minutes — yes, even on your busiest nights.
- Leftovers taste even better the next day.
The Good Stuff You’ll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt + pepper to taste
- 1 tbsp cornstarch (optional, for extra tenderness)
- 1 tbsp oil (avocado, canola, or peanut oil)
For the Dreamy Peanut Sauce:
- 1/2 cup creamy peanut butter (the good stuff)
- 1/4 cup soy sauce (low sodium if possible)
- 2 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sriracha or chili garlic sauce (adjust to taste)
- 3 cloves garlic, minced
- 1/2 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
- 1/2 cup coconut milk or water (to thin the sauce as needed)
- Juice of 1/2 lime
For Garnish (aka the fun part):
- Chopped roasted peanuts
- Fresh cilantro
- Lime wedges
- Sliced green onions
Let’s Do This
Step 1: Sear the Chicken
- Season chicken with salt, pepper, and a sprinkle of cornstarch if using.
- Heat oil in a large skillet over medium-high heat.
- Add chicken pieces and cook until golden brown and cooked through, about 6–8 minutes.
- Remove chicken from skillet and set aside.
Step 2: Make That Sauce
- In the same skillet (no need to wipe it out!), lower heat to medium.
- Add a splash more oil if needed.
- Toss in garlic and ginger, sauté for 30 seconds until fragrant.
- Stir in peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, and coconut milk (or water).
- Whisk until smooth and creamy, adding more coconut milk/water if it’s too thick.
Step 3: Toss It Together
- Return the chicken to the skillet and toss to coat in the luscious peanut sauce.
- Let it simmer for 2–3 minutes so everything gets cozy and saucy.
Step 4: Garnish and Serve
- Pile the chicken over fluffy rice, noodles, or lettuce cups.
- Shower with chopped peanuts, cilantro, green onions, and extra lime juice.
- Devour immediately.
Serving Suggestions
- Serve over jasmine rice, brown rice, rice noodles, or cauliflower rice.
- Add a quick cucumber salad or steamed broccoli for a full meal.
- Pair it with a Thai iced tea or a crisp beer for takeout-at-home vibes.
Switch It Up
- Go Veggie: Swap chicken for tofu or tempeh for a plant-based version.
- Boost the Veggies: Stir-fry some bell peppers, carrots, or snap peas with the chicken.
- Heat It Up: More sriracha = more fire. You’ve been warned.
Make-Ahead Tips
- Make the peanut sauce up to 3 days ahead — store in an airtight container in the fridge.
- Chicken can be cut and seasoned a few hours before cooking for an even quicker meal.
- Leftovers reheat beautifully! Add a splash of coconut milk or water to loosen up the sauce.
Questions People Actually Ask
Q: Can I use crunchy peanut butter?
A: Absolutely! It adds a nice texture to the sauce.
Q: Is there a substitute for coconut milk?
A: Yep — water, chicken broth, or even regular milk work fine to thin the sauce.
Q: Can I bake the chicken instead?
A: Totally. Bake at 400°F for about 20–25 minutes, then toss with the sauce.
Q: How spicy is it?
A: Mild to medium — but you control the heat! Add more or less sriracha depending on your vibe.
Thai Peanut Chicken: Your Saucy, Spicy Weeknight Hero
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Imagine tender, juicy chicken bathed in a creamy, slightly spicy, ultra-flavorful peanut sauce that’s basically good enough to drink.
Thai Peanut Chicken is what happens when you want something that tastes like you ordered takeout but made it at home in your pajamas.
It’s savory, nutty, a little sweet, a little spicy — and comes together in ONE skillet.
Bonus: it’s so good over rice or noodles that you’ll be double-dipping your fork just to grab every last drop.
Ingredients
For the Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt + pepper to taste
1 tbsp cornstarch (optional, for extra tenderness)
1 tbsp oil (avocado, canola, or peanut oil)
For the Dreamy Peanut Sauce:
1/2 cup creamy peanut butter (the good stuff)
1/4 cup soy sauce (low sodium if possible)
2 tbsp honey (or brown sugar)
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sriracha or chili garlic sauce (adjust to taste)
3 cloves garlic, minced
1/2 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
1/2 cup coconut milk or water (to thin the sauce as needed)
Juice of 1/2 lime
For Garnish (aka the fun part):
Chopped roasted peanuts
Fresh cilantro
Lime wedges
Sliced green onions
Instructions
Step 1: Sear the Chicken
Season chicken with salt, pepper, and a sprinkle of cornstarch if using.
Heat oil in a large skillet over medium-high heat.
Add chicken pieces and cook until golden brown and cooked through, about 6–8 minutes.
Remove chicken from skillet and set aside.
Step 2: Make That Sauce
In the same skillet (no need to wipe it out!), lower heat to medium.
Add a splash more oil if needed.
Toss in garlic and ginger, sauté for 30 seconds until fragrant.
Stir in peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, and coconut milk (or water).
Whisk until smooth and creamy, adding more coconut milk/water if it’s too thick.
Step 3: Toss It Together
Return the chicken to the skillet and toss to coat in the luscious peanut sauce.
Let it simmer for 2–3 minutes so everything gets cozy and saucy.
Step 4: Garnish and Serve
Pile the chicken over fluffy rice, noodles, or lettuce cups.
Shower with chopped peanuts, cilantro, green onions, and extra lime juice.
Devour immediately.
Notes
Serve over jasmine rice, brown rice, rice noodles, or cauliflower rice.
Add a quick cucumber salad or steamed broccoli for a full meal.
Pair it with a Thai iced tea or a crisp beer for takeout-at-home vibes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~420 calories
- Protein: ~34g