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
Scale
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
