Description
This Thai Peanut Chicken features tender chicken pieces coated in a rich, creamy, and flavorful peanut sauce. The sauce perfectly balances sweet, savory, and slightly spicy notes, making for a delicious and easy meal.
Ingredients
Scale
For the Peanut Sauce:
- 1/2 cup creamy peanut butter (see notes)
- 1 cup unsweetened, full-fat coconut milk (from a can, stirred well)
- 2 tablespoons fresh lime juice (from about 1 medium lime)
- 2 tablespoons soy sauce (low-sodium recommended) or fish sauce
- 1 1/2 packed tablespoons brown sugar (dark brown sugar preferred, see notes)
- 1 teaspoon ground ginger (or 1 tablespoon freshly grated ginger)
- 1 tablespoon minced fresh garlic (approximately 3 large cloves)
- 1/2 teaspoon crushed red pepper flakes (plus more, to taste)
For the Chicken:
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks
- 1–2 tablespoons cooking oil (vegetable, canola, or peanut oil)
- Salt and pepper, to taste (optional, depending on sauce)
Serving Suggestions (All Optional):
- Cooked white or brown rice, or quinoa
- Lime wedges
- Chopped peanuts
- Chopped green onions (scallions)
- Chopped fresh cilantro
Instructions
- Make the Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, coconut milk, lime juice, soy sauce (or fish sauce), brown sugar, ground ginger, minced garlic, and crushed red pepper flakes until smooth and well combined. Set aside.
- Prepare Chicken: Cut the boneless, skinless chicken thighs into bite-sized chunks. Pat the chicken pieces dry with paper towels. Optional: Lightly season the chicken with salt and pepper, keeping in mind the saltiness of the peanut sauce.
- Cook Chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken pieces to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temperature reaches 165°F/74°C). Add more oil if needed for subsequent batches.
- Combine Chicken and Sauce: Reduce the heat to medium-low. Pour the prepared peanut sauce over the cooked chicken in the skillet.
- Simmer: Stir to coat the chicken evenly with the sauce. Let the mixture simmer gently for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld. If the sauce becomes too thick, you can thin it out with a tablespoon or two of water or coconut milk.
- Serve
Notes
- Peanut Butter: Use standard creamy peanut butter (like Jif or Skippy). Natural peanut butter (the kind that separates) may result in a grainier sauce.
- Coconut Milk: Use full-fat, unsweetened coconut milk from a can, not the refrigerated coconut milk beverage. Stir the coconut milk well before measuring, as the cream can separate.
- Brown Sugar: Dark brown sugar adds a deeper molasses flavor, but light brown sugar can be substituted.
- Spice Level: Adjust the amount of crushed red pepper flakes to your preferred level of heat.
- Chicken Thighs vs. Breasts: Chicken thighs are recommended for their flavor and tenderness, but you can use boneless, skinless chicken breasts if you prefer. Be careful not to overcook chicken breasts.
- Serving Suggestions: This Thai Peanut Chicken is delicious served over cooked white or brown rice, quinoa, or noodles. Garnish with lime wedges, chopped peanuts, green onions, and cilantro for extra flavor and texture.
- Storage: Leftovers can be stored.