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Thai Peanut Chicken Recipe

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4.8 from 189 reviews

This Thai Peanut Chicken recipe features tender, bite-sized chicken thighs simmered in a rich and creamy peanut sauce made from coconut milk, lime juice, soy or fish sauce, brown sugar, ginger, and garlic. Perfectly balanced with sweet, savory, and tangy flavors, it’s easy to prepare and pairs wonderfully with rice and fresh garnishes for an authentic Thai-inspired meal.

Ingredients

For the Peanut Sauce

  • ½ cup creamy peanut butter
  • 1 cup unsweetened, full-fat coconut milk from can, stirred well
  • 2 tablespoons fresh lime juice (from approximately 1 medium lime)
  • 2 tablespoons soy sauce or fish sauce
  • 1 ½ packed tablespoons brown sugar (dark preferred)
  • 1 teaspoon ground ginger
  • 1 tablespoon minced fresh garlic (approximately 3 large cloves)
  • ½ teaspoon salt, plus more to taste

For the Chicken

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks

Serving Suggestions (All Optional)

  • Cooked white or brown rice
  • 1 cup prepared peanut sauce made from ingredients listed above
  • Lime wedges to garnish
  • Whole or chopped peanuts to garnish
  • Chopped green onions to garnish
  • Chopped cilantro to garnish

Instructions

  1. Prepare the Peanut Sauce: In a medium bowl, combine creamy peanut butter, full-fat coconut milk, fresh lime juice, soy or fish sauce, brown sugar, ground ginger, minced garlic, and ½ teaspoon salt. Whisk thoroughly until the mixture is smooth and creamy. Adjust salt to taste. Set aside.
  2. Prepare the Chicken: Cut boneless, skinless chicken thighs into bite-sized chunks, ensuring uniform sizes for even cooking.
  3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  4. Combine with Sauce: Pour the prepared peanut sauce over the cooked chicken in the skillet. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, allowing the chicken to absorb the flavors and the sauce to thicken slightly.
  5. Marinate (Optional for More Flavor): For deeper flavor, cover the skillet or transfer the chicken and sauce to a sealed container and refrigerate to marinate for 1 hour before serving.
  6. Serve: Serve the peanut chicken hot over cooked white or brown rice. Garnish with lime wedges, whole or chopped peanuts, chopped green onions, and cilantro as desired.

Notes

  • Using dark brown sugar adds a richer depth of flavor to the peanut sauce.
  • For a spicier variation, add red pepper flakes or Thai chili to the sauce.
  • Full-fat coconut milk is essential for richness; avoid carton varieties which tend to be thinner.
  • This dish can be prepared ahead and stores well in the refrigerator for up to 3 days.
  • Chicken thighs are preferred for tenderness and moisture; skinless and boneless ensure quick cooking.

Find it online: https://mealoria.com/thai-peanut-chicken-recipe/