If you’re craving something boldly flavorful and deeply satisfying, Thai Peanut Chicken is about to become your new best friend in the kitchen. Tender chicken thighs, fresh veggies, and a glorious peanut sauce come together in a wildly delicious, weeknight-friendly meal that’s just as good for a cozy family dinner as it is for showing off when friends drop by. The creamy, nutty sauce is perfectly balanced with sweet, savory, and just the right amount of spice—think comfort food with a Thai-inspired twist. Whether you already adore peanut-y dishes or are trying something new, this is one irresistible recipe to have on repeat.
Ingredients You’ll Need
This Thai Peanut Chicken recipe uses honest, everyday ingredients, each one pulling its weight for maximum flavor and texture. They’re all easy to find, but together they create a dish that truly feels special in every bite.
- Chicken Thighs: Choose boneless, skinless thighs for juicy, tender bites that soak up all that rich sauce.
- Vegetable Oil: Just a splash helps brown the chicken and brings a light crisp to the veggies.
- Red Bell Pepper: These slices add sweetness, crunch, and a gorgeous pop of color.
- Broccoli Florets: A handful of vibrant, fresh broccoli gives texture and a subtle earthiness.
- Garlic: Two cloves, minced, infuse aroma and classic savory depth.
- Fresh Ginger: Grated ginger gives gentle spice and tons of warm flavor.
- Creamy Peanut Butter: The heart of the sauce—choose creamy for that classic, velvety finish.
- Soy Sauce: Adds essential saltiness and umami; opt for low-sodium if you prefer.
- Rice Vinegar: A hit of mild acidity keeps the sauce bright and balanced.
- Honey: A touch of natural sweetness to smooth out the sauce and help it cling.
- Sesame Oil: Rich and toasty, this brings extra depth and a hint of nuttiness.
- Crushed Red Pepper Flakes: Totally optional, but amazing for that gentle, tingling heat.
- Water: Thins the sauce so it coats every bite perfectly—don’t skip it!
- Green Onions: Sliced for fresh, zippy garnish.
- Chopped Peanuts: Sprinkled on top for a satisfying crunch.
- Fresh Cilantro: A handful of leaves brightens the final dish and adds fresh herbal notes.
- Cooked Jasmine Rice: The ultimate base to soak up every bit of that creamy peanut sauce.
How to Make Thai Peanut Chicken
Step 1: Sear the Chicken
Begin by heating the vegetable oil in a large skillet over medium-high heat. Add the bite-sized chicken thigh pieces and cook for about 5–7 minutes, stirring every so often, until each piece is beautifully browned and cooked through. This first golden sear is what gives Thai Peanut Chicken its irresistible texture and flavor right from the start. Once done, scoop the chicken out onto a plate and set it aside for later.
Step 2: Cook the Vegetables
In the same skillet (no need to clean it!), toss in the sliced red bell pepper, broccoli florets, minced garlic, and grated ginger. Let them cook together for 3–4 minutes. You’ll want the vegetables just slightly tender with a hint of crispness left—think vibrant color and bold aroma. This step loads your Thai Peanut Chicken with freshness and crunch in every bite.
Step 3: Whisk Together the Peanut Sauce
While your veggies soften, grab a bowl and whisk up the sauce: creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, crushed red pepper flakes if you’re in the mood for a kick, and just enough water to make everything smooth and pourable. This luscious sauce is the silky, savory-sweet heart of Thai Peanut Chicken, so be sure to blend until totally smooth.
Step 4: Simmer the Sauce and Veggies
Pour your magic sauce directly into the skillet with the vegetables. Bring it up to a gentle simmer, stirring so it coats everything in a glossy, peanutty sheen. Let it cook for a minute or two. That beautiful, warming aroma means dinner is nearly ready!
Step 5: Add Chicken and Finish the Dish
Return your cooked chicken to the skillet, stirring well to coat all the pieces in sauce. Let it all simmer together for about 5 minutes—the sauce will thicken slightly and everything will meld into the ultimate Thai Peanut Chicken experience. Take the skillet off the heat, then sprinkle on plenty of sliced green onions, chopped peanuts, and fresh cilantro before serving.
How to Serve Thai Peanut Chicken
Garnishes
This dish is all about the toppings! A generous shower of sliced green onions, chopped peanuts, and bright cilantro adds crunch, freshness, and an extra pop of flavor. Don’t be shy—they make Thai Peanut Chicken look and taste restaurant-worthy.
Side Dishes
Thai Peanut Chicken simply begs to be spooned over a fluffy mountain of jasmine rice, but don’t stop there. Try pairing it with steamed brown rice, quick sautéed greens, or even lightly charred naan for scooping up every last drop of sauce. A crisp cucumber salad or pickled veggies adds refreshing contrast on the side.
Creative Ways to Present
For a crowd-pleasing platter, serve Thai Peanut Chicken family-style, piled high in a big bowl with garnishes all around. Or, make rice bowls for everyone and let them sprinkle their own toppings. If you’re feeling adventurous, wrap leftovers in lettuce cups or stuff into soft wraps with extra herbs for an easy lunch tomorrow!
Make Ahead and Storage
Storing Leftovers
Leftover Thai Peanut Chicken will keep perfectly in an airtight container in the refrigerator for up to 4 days. The flavors deepen and meld as it sits, so you might find it tastes even better the next day!
Freezing
You can freeze any extras for up to 2 months. Pack cooled portions into airtight containers or freezer bags. Just keep in mind that while the sauce stays tasty, it may thicken a bit—give everything a good stir once thawed.
Reheating
Warm leftovers on the stovetop over medium heat, adding a splash of water if the sauce is extra thick. For a quick fix, microwave in short bursts, stopping to stir until hot. Scatter over fresh garnishes just before serving to revive the flavors.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs stay juicier, chicken breast works well—just cook carefully so it doesn’t end up dry. Cut into small pieces and don’t overcook for the best texture.
Can I make this dish vegetarian?
Definitely. Swap out the chicken for firm tofu cubes and use vegetable broth in the sauce, and you’ll have an incredible vegetarian Thai Peanut Chicken that’s just as rich and flavorful.
How spicy is this recipe?
This one balances just a gentle heat from the crushed red pepper flakes, but feel free to make it spicier by adding extra flakes or a drizzle of sriracha. You’re in total control, so adjust to your taste!
What’s the best kind of peanut butter to use?
Creamy, unsweetened peanut butter is ideal since it creates a velvety sauce without extra sugar. Natural peanut butter works well, just stir well before measuring out so it’s nice and smooth.
Is jasmine rice a must?
Jasmine rice is classic with Thai Peanut Chicken because of its delicate aroma and fluffy texture, but feel free to swap for brown rice, basmati, or even quinoa if you like. Anything that soaks up that peanut sauce will do the trick!
Final Thoughts
This Thai Peanut Chicken recipe never fails to hit the spot when you need something hearty, vibrant, and satisfying. Give it a go next time you want to impress—or treat yourself! Don’t forget those extra toppings and let this delightful dish win over your dinner table. Happy cooking!
Print
Thai Peanut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
This Thai Peanut Chicken recipe is a flavorful and easy-to-make dish that combines tender chicken with a rich, creamy peanut sauce. Perfect for a quick weeknight dinner, this Thai-inspired dish is served over jasmine rice and garnished with fresh cilantro and chopped peanuts.
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
For the Vegetables:
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup water
For Garnish and Serving:
- 2 green onions, sliced
- 2 tablespoons chopped peanuts
- Fresh cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- Cook the Chicken: Heat vegetable oil in a skillet, add chicken, and cook until browned and cooked through.
- Prepare the Vegetables: In the same skillet, cook bell pepper, broccoli, garlic, and ginger until slightly tender.
- Make the Peanut Sauce: Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, red pepper flakes, and water until smooth.
- Combine and Simmer: Pour the sauce over the vegetables, add the chicken, and simmer until the sauce thickens.
- Serve: Garnish with green onions, chopped peanuts, and cilantro. Serve over jasmine rice.
Notes
- For a spicier version, increase the red pepper flakes or add sriracha.
- You can use chicken breast instead of thighs.
- To make it vegetarian, replace chicken with tofu and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 10g
- Sodium: 870mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
