If you’re craving a dish that brings together the bold, rich flavors of Thailand in a bowl, this Thai Peanut Chicken Recipe is exactly what you need. Picture tender chicken thighs simmered in a creamy coconut milk and peanut sauce that has just the right balance of sweet, salty, tangy, and spicy notes. It’s comfort food with a vibrant twist, perfect for a weeknight dinner or impressing your friends at a casual get-together. This recipe is straightforward, bursting with flavor, and will quickly become one of your go-to meals.
Ingredients You’ll Need
The magic of this Thai Peanut Chicken Recipe starts with a handful of simple yet essential ingredients, each playing its part to create the perfect harmony of flavors and textures. From rich coconut milk to fresh ginger and a touch of sriracha, these ingredients bring depth and brightness that will make every bite memorable.
- 1 ½ pounds boneless, skinless chicken thighs: These stay juicy and tender when cooked, giving your dish that satisfying bite.
- 1 tablespoon vegetable oil: For perfectly browning the chicken without overpowering the sauce flavors.
- 1 cup canned coconut milk (full fat): Adds creaminess and a subtle tropical note.
- ½ cup creamy peanut butter: The star ingredient that gives the sauce its rich, nutty body.
- 2 tablespoons soy sauce: Provides essential umami and saltiness.
- 1 tablespoon fish sauce: Brings authentic depth and complexity to the dish.
- 2 tablespoons brown sugar: A hint of sweetness that balances the savory and spicy elements.
- 1 tablespoon rice vinegar: Adds bright acidity to lift the sauce.
- 2 teaspoons fresh grated ginger: Brings freshness and a zesty kick.
- 3 cloves garlic, minced: Infuses the sauce with aromatic warmth.
- 1 teaspoon sriracha or chili garlic sauce: Adjust this to your heat preference for just the right spicy touch.
- ½ cup chicken broth or water: Helps thin the sauce to your desired consistency.
- ½ cup chopped roasted peanuts: Adds crunchy texture as a garnish.
- ¼ cup chopped fresh cilantro: For a fresh, herbaceous finish.
- 2 green onions, sliced: Adds mild onion flavor and color contrast.
- Cooked jasmine rice or noodles: The perfect bed to soak up every bit of this delicious sauce.
How to Make Thai Peanut Chicken Recipe
Step 1: Brown the Chicken
Start by heating up the vegetable oil in a large skillet over medium-high heat. Toss in your bite-sized chicken thighs and cook them for about 5 to 7 minutes until they’re beautifully browned on the outside and cooked through inside. This step is key to locking in juiciness and creating those irresistible caramelized edges. Once done, set the chicken aside and get ready to whip up that luscious sauce right in the same pan.
Step 2: Create the Peanut Sauce
Lower your heat to medium and add the coconut milk to the skillet, followed by creamy peanut butter, soy sauce, fish sauce, brown sugar, rice vinegar, fresh grated ginger, minced garlic, and sriracha. Stir continuously as these ingredients combine and the sauce smooths out, heating gently to develop those deep, blended flavors. After about 3-4 minutes, you’ll notice the sauce deliciously thickening and starting to simmer—this is the moment it transforms into pure comfort food goodness.
Step 3: Combine Chicken and Sauce
Return your browned chicken to the skillet and toss it well in the peanut sauce, ensuring every piece is luxuriously coated. Let it simmer gently for another 3 to 5 minutes, allowing the chicken to soak up all those incredible flavors. If you find the sauce a bit thick at this stage, stir in chicken broth or water a little at a time until it reaches your preferred consistency. This is the type of dish where every spoonful will make you smile.
How to Serve Thai Peanut Chicken Recipe
Garnishes
The secret to elevating your Thai Peanut Chicken Recipe presentation lies in the garnishes. A generous sprinkle of chopped roasted peanuts brings a satisfying crunch that contrasts perfectly with the creamy sauce. Fresh cilantro adds a bright, herbaceous note that cuts through the richness, while sliced green onions provide fresh color and mild sharpness. These finishing touches take your dish from delicious to downright dazzling.
Side Dishes
This Thai Peanut Chicken is divine served over fluffy jasmine rice, which soaks up every drop of that dreamy sauce. If you want a noodle twist, silky rice noodles or egg noodles work beautifully, offering a lovely texture and subtle backdrop. For something green and crisp, consider a simple cucumber salad or steamed broccoli—their freshness complements the rich chicken and sauce perfectly.
Creative Ways to Present
For a fun and colorful meal, serve your Thai Peanut Chicken Recipe in a vibrant bowl topped with extra peanuts and fresh herbs. You can also roll it into lettuce cups for a lighter, hand-held version that’s great for gatherings. Another idea is to spoon it onto a bed of stir-fried vegetables for a wholesome, one-pan dinner that’s both visually appealing and bursting with flavor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they may not last long), store the Thai Peanut Chicken Recipe in an airtight container in the refrigerator. It will remain fresh for up to 3 days, making it an excellent choice for quick lunches or easy dinners later in the week.
Freezing
This dish also freezes well if you want to save some for a busy day. Cool it completely and transfer to a freezer-safe container or bag. It will keep nicely for about 2 months. Just remember that the texture of the sauce might thicken when frozen, but this is easy to fix by adding a splash of broth or water when you reheat it.
Reheating
Reheat your leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. Add a little broth or water if the sauce has thickened too much. You can also microwave it covered in short bursts, stirring in between. This recipe actually tastes even better the next day, once all those flavors have had more time to meld!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs offer more juiciness and a richer texture, chicken breast can be used if you prefer a leaner cut. Just be careful not to overcook the breasts, as they dry out faster.
Is there a vegetarian alternative for this Thai Peanut Chicken Recipe?
Yes! You can easily swap the chicken for firm tofu, cubed and pan-fried until crispy. For the sauce, replace fish sauce with extra soy sauce or a vegetarian fish sauce substitute to keep the flavor profile intact.
How spicy is this dish, and can I adjust the heat?
The recipe includes sriracha to add a gentle kick, but you can adjust the amount to your liking. Use less if you prefer mild flavors, or add more if you enjoy a spicy punch. It’s very flexible!
Can I prepare any parts of this recipe ahead of time?
You can chop your chicken and prep grated ginger and garlic in advance. The sauce also comes together quickly, so batching the sauce ingredients and storing them separately can speed up cooking on busy days.
What’s the best way to serve the Thai Peanut Chicken?
Serving it over jasmine rice or noodles is classic and perfect for soaking up the rich sauce. Adding fresh herbs and crunchy peanuts on top finishes the dish beautifully.
Final Thoughts
There’s something truly special about this Thai Peanut Chicken Recipe—it’s comfort food with a gourmet twist that feels both fresh and familiar. The creamy, nutty sauce paired with juicy chicken and perfectly balanced seasonings will have you coming back for seconds. Give it a try, and I promise it will become a beloved staple in your kitchen just like it has in mine!
Print
Thai Peanut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Dairy-Free
Description
This Thai Peanut Chicken recipe features tender chicken thighs cooked in a creamy, flavorful peanut sauce made with coconut milk, peanut butter, soy sauce, and warming spices. Quick and easy to prepare on the stovetop, it’s perfect served over jasmine rice or noodles and garnished with crunchy roasted peanuts, fresh cilantro, and green onions for an authentic Thai-inspired meal that satisfies both weeknight dinners and casual gatherings.
Ingredients
Chicken and Oil
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
Peanut Sauce
- 1 cup canned coconut milk (full fat)
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 3 cloves garlic, minced
- 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
- ½ cup chicken broth or water (to thin the sauce, if needed)
Garnishes and Serving
- ½ cup chopped roasted peanuts (for garnish)
- ¼ cup chopped fresh cilantro (for garnish)
- 2 green onions, sliced (for garnish)
- Cooked jasmine rice or noodles, for serving
Instructions
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and cook for 5-7 minutes until they are browned on the outside and cooked through inside. Once cooked, remove the chicken from the skillet and set aside.
- Prepare the Sauce: Lower the heat to medium and pour the coconut milk into the same skillet. Add creamy peanut butter, soy sauce, fish sauce, brown sugar, rice vinegar, fresh grated ginger, minced garlic, and sriracha. Stir continuously to combine all ingredients well until the sauce becomes smooth and starts to simmer, which should take about 3-4 minutes.
- Combine Chicken and Sauce: Return the cooked chicken pieces into the skillet with the peanut sauce. Toss everything together carefully to ensure the chicken is fully coated in the sauce. Allow the mixture to simmer for an additional 3-5 minutes, stirring occasionally. If the sauce seems too thick, add chicken broth or water a little at a time to reach your desired consistency.
- Serve and Garnish: Serve the Thai peanut chicken hot over cooked jasmine rice or noodles. Sprinkle with chopped roasted peanuts, fresh cilantro, and sliced green onions for added texture and flavor.
Notes
- You can substitute chicken breasts for thighs if preferred.
- For a vegetarian option, swap chicken with tofu and omit fish sauce or replace it with soy sauce.
- Adjust spice level by increasing or decreasing the amount of sriracha used.
- If the sauce is too thick, thin it with additional chicken broth or water as needed.
- Use full-fat coconut milk for a rich and creamy sauce; light coconut milk may yield a less creamy texture.
