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
Scale
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.
