Description
This Thai Peanut Chicken features tender chicken pieces coated in a luscious homemade peanut sauce made with creamy peanut butter, soy sauce, lime juice, honey, and fresh ginger. It’s a quick, family-friendly weeknight dinner that tastes like takeout but is made with simple pantry ingredients. Serve over rice or noodles with fresh garnishes for a satisfying meal everyone will love.
Ingredients
For the Chicken:
- 1½–2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces — I prefer thighs for extra juiciness, but breasts work beautifully too
- Salt and pepper, to taste
- Olive oil or neutral oil for cooking — vegetable or canola oil works perfectly
For the Peanut Sauce:
- ⅓ cup creamy peanut butter — the smooth kind is key for a silky sauce
- 3 tablespoons soy sauce — or tamari if you’re going gluten-free
- 2 tablespoons lime juice — fresh is always best for that bright, zingy flavor
- 2 tablespoons honey or brown sugar — honey adds a lovely floral sweetness
- 1 tablespoon rice vinegar — adds a subtle tang
- 1 teaspoon sesame oil — optional, but it adds wonderful depth
- 1 tablespoon fresh ginger, minced — don’t skip this if you can help it!
- 2–3 cloves garlic, minced
- Warm water or broth — for thinning to your preferred consistency
Instructions
Start by patting your chicken pieces dry with paper towels—this helps them get a beautiful golden color when they hit the pan.
Cut them into bite-size pieces (about 1-inch chunks work perfectly) and season generously with salt and pepper on all sides. Don’t be shy here; this is your chance to add foundational flavor.
Heat a tablespoon or two of oil in your large skillet over medium-high heat. Once the oil is shimmering (that’s how you know it’s hot enough), add the chicken pieces in a single layer.
Don’t overcrowd the pan—work in batches if needed. Let them cook undisturbed for about 3-4 minutes on the first side until they develop a nice golden-brown crust.
Flip and cook another 3-4 minutes until cooked through. The internal temperature should reach 165°F if you’re checking with a thermometer. Remove the chicken to a plate and set aside.
While the chicken rests, grab your mixing bowl. Add the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil (if using), minced ginger, and garlic.
Whisk vigorously until everything comes together in a smooth, creamy sauce. This takes a little elbow grease, but keep whisking—it’ll come together!
If the sauce seems too thick (peanut butter can vary in consistency), add warm water or chicken broth one tablespoon at a time until you reach a pourable but still creamy consistency. Think of it like thick cream—it should coat the back of a spoon but still flow easily.
Return your cooked chicken to the skillet over medium heat. Pour that beautiful peanut sauce right over the top and use your wooden spoon to toss everything together.
Make sure every piece of chicken gets coated in that glossy, gorgeous sauce. Let it cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and clings to the chicken.
You’ll know it’s ready when it looks shiny and thick enough to coat the chicken without pooling at the bottom of the pan.
Spoon your Thai peanut chicken over fluffy rice or tender rice noodles. Now comes the fun part—the toppings!
Sprinkle generously with chopped peanuts for crunch, fresh cilantro for brightness, and those lime wedges for anyone who wants an extra squeeze of citrus.
Notes
- Make it spicier: Add sriracha, red pepper flakes, or a spoonful of Thai red curry paste to the sauce. Start with a little and taste as you go.
- Avoid dry chicken: Don’t overcook your chicken! Use a meat thermometer if you’re unsure—165°F is your magic number. Chicken thighs are more forgiving than breasts and stay juicier.
- One-pan dinner: After cooking the chicken, use the same pan to quickly sauté some snap peas, bell peppers, or broccoli before making the sauce. Everything gets that delicious fond from the bottom of the pan.
- Sauce too thick? Thin it with coconut milk instead of water for an extra creamy, slightly sweet variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai