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Thai peanut chicken served over jasmine rice with creamy peanut sauce, chopped peanuts, and fresh cilantro

Thai Peanut Chicken

Tender golden-seared chicken simmered in a rich, creamy homemade peanut sauce with garlic, ginger, coconut milk, and sriracha. A bold, satisfying 30-minute weeknight dinner served over steamed rice or noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Thai-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs
  • 2 tbsp vegetable oil
  • salt and pepper to taste
  • 2 cloves garlic minced fresh
  • 1 tsp fresh ginger minced
  • 0.25 cup creamy peanut butter
  • 0.25 cup soy sauce use tamari for gluten-free
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tsp sriracha adjust to taste, start with 1/2 tsp for less heat
  • 0.5 cup coconut milk full-fat recommended
  • 1 tsp fresh lime juice
  • 1 tsp sesame oil
  • 2 tbsp chopped peanuts for garnish
  • 2 tbsp fresh cilantro chopped, for garnish

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Whisk
  • Meat thermometer
  • Sharp knife and cutting board

Method
 

  1. Heat vegetable oil in a large skillet over medium heat. Pat chicken dry with paper towels and season both sides with salt and pepper.
  2. Cook chicken for 5 to 7 minutes per side until golden brown and internal temperature reaches 165 degrees F. Transfer to a plate without wiping the skillet.
  3. In a bowl, whisk together garlic, ginger, peanut butter, soy sauce, rice vinegar, honey, sriracha, coconut milk, lime juice, and sesame oil until smooth.
  4. Pour the peanut sauce into the same skillet over medium-low heat. Stir for 1 to 2 minutes until warm and slightly thickened, picking up all the browned bits.
  5. Return chicken to the skillet and reduce heat to low. Simmer for 5 minutes, spooning sauce over each piece, until fully coated and sauce is glossy and thick. Do not simmer beyond 5 to 7 minutes or the sauce may break.
  6. Serve hot over steamed rice or noodles. Garnish with chopped peanuts and fresh cilantro.

Notes

Use fresh garlic and ginger for best flavor. For nut allergies substitute peanut butter with sunflower seed butter or tahini. For gluten-free use tamari instead of soy sauce. Add a splash of water or coconut milk when reheating to loosen the sauce. Bell peppers, carrots, or broccoli can be added during simmering. Freeze sauce and chicken separately for best reheated texture.