If you are craving a deliciously creamy, bold, and comforting meal that feels like a warm hug for your taste buds, this Thai Peanut Chicken Recipe is about to become your new favorite dinner. With its vibrant combination of tangy sweet chili, nutty peanut butter, and fragrant coconut milk, the dish perfectly balances richness and spice in every bite. The tender chicken soaks up all those luscious flavors, making it a simple yet unforgettable meal you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Thai Peanut Chicken Recipe. Each component is straightforward but essential, contributing unique flavors and textures that build the dish’s signature taste and inviting color.
- Cooking oil: Use a neutral oil for sautéing to develop a gentle base flavor without overpowering the spices.
- Yellow onion, chopped: Adds sweetness and depth when softened, forming the aromatic foundation.
- Garlic, minced: Brings a pungent warmth that wakes up the dish instantly.
- Ginger root, minced: Offers a fresh, slightly peppery zing essential for authentic Thai flavor.
- Chicken breast, bite-sized pieces: The tender protein that soaks up the savory and spicy sauce beautifully.
- Sweet chili sauce: Adds a hint of sweetness and mild heat, balancing the richness of the peanut butter.
- Tomato sauce or ketchup: Provides subtle tanginess to complement the creamy coconut milk.
- Crunchy peanut butter: The star ingredient delivers that signature nutty creaminess and texture contrast.
- Chili powder: Spices the dish with a gentle kick—adjust based on your heat preference.
- Dark brown sugar (optional): Enhances the balance of sweet and savory notes; feel free to omit for paleo variations.
- Unsweetened coconut milk: Gives the sauce a luscious creaminess and tropical undertone that rounds out the flavors.
- Salt: Essential for seasoning and bringing all the ingredients together.
- Chopped fresh cilantro for garnish: Adds a fresh, herbal brightness at the finish.
- Chopped roasted peanuts for garnish: Provides extra crunch and a burst of toasty peanut flavor to top it off.
How to Make Thai Peanut Chicken Recipe
Step 1: Sauté Your Aromatics
Start by heating the cooking oil in a skillet over medium-high heat. Toss in the chopped yellow onions and cook them until they turn soft and translucent, about 5 minutes. The slow softening releases their natural sweetness, creating a fragrant base. Then add minced garlic and ginger to the pan, stirring as they cook for another 2 minutes, infusing the oil with their bold, zesty aromas that will carry through the entire dish.
Step 2: Cook the Chicken
Next, add the bite-sized chicken pieces to the skillet. Let them cook for 3 to 4 minutes, giving the chicken a chance to brown lightly on the outside while staying juicy inside. This step is key because the texture contrast is what makes the final dish so satisfying.
Step 3: Build the Sauce
Now it’s time to bring in the flavor magic. Stir in the sweet chili sauce, tomato sauce or ketchup, chili powder, crunchy peanut butter, and dark brown sugar if you’re using it. Combine these ingredients well so the peanut butter melts evenly into the mix, creating that signature creamy texture layered with a thrilling sweet-spicy kick.
Step 4: Simmer in Coconut Milk
Pour in the unsweetened coconut milk and add salt to taste. Bring this luscious sauce to a boil, then reduce the heat to medium-low. Cover the skillet and let everything simmer gently for 20 minutes. This slow simmer allows all the flavors to meld beautifully, and the chicken becomes tender and infused with the rich sauce.
Step 5: Thickness Check
If you find the sauce a bit too thin for your liking, no worries! Simply dissolve one tablespoon of cornstarch in two tablespoons of water and stir it into the simmering sauce. Let it cook for another minute until thickened to your preferred consistency. Adjust the salt if needed, because a perfectly seasoned sauce is what will keep you coming back for more.
How to Serve Thai Peanut Chicken Recipe
Garnishes
Serving this Thai Peanut Chicken Recipe with fresh toppings really elevates the experience. Sprinkle chopped fresh cilantro over the top for a burst of herbaceous freshness. Add chopped roasted peanuts for an irresistible crunch that complements the creamy sauce and tender chicken beautifully.
Side Dishes
This dish pairs wonderfully with fluffy steamed jasmine rice, which soaks up the sauce perfectly. For a lighter touch, serve it alongside steamed or stir-fried vegetables like broccoli, snap peas, or baby bok choy. The fresh greens provide a pleasant contrast in texture and help balance the dish.
Creative Ways to Present
Feeling adventurous? Try serving the Thai Peanut Chicken over rice noodles or even wrapped in lettuce cups for a low-carb twist. For a festive dinner, plate it in small bowls garnished with lime wedges and a drizzle of extra sweet chili sauce. Not only does this brighten flavors, but it also makes the meal feel special and inviting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Thai Peanut Chicken Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days and the flavors often deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
This dish freezes beautifully. Cool the chicken completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally to prevent sticking and to warm evenly. You can add a splash of water or coconut milk if the sauce thickened too much in the fridge. Alternatively, microwave on medium power in short bursts, stirring in between to keep it creamy and smooth.
FAQs
Can I use peanut butter alternatives?
Yes! While crunchy peanut butter is traditional and adds great texture, you can use smooth peanut butter or even almond butter if you prefer a different nutty flavor. Just keep in mind the taste and texture will vary slightly.
How spicy is this Thai Peanut Chicken Recipe?
The dish carries a gentle heat from the chili powder and sweet chili sauce but it’s quite mild overall. You can easily adjust the spice level by adding more chili powder or fresh chopped chilies if you like it hotter.
Is this recipe gluten-free?
Absolutely! All the ingredients used are naturally gluten-free. Just be sure to check that your chili sauce and other condiments don’t contain hidden gluten if that’s a concern.
Can I make this recipe paleo-friendly?
Yes, you can omit the dark brown sugar or replace it with a natural sweetener like honey or maple syrup to keep it paleo. The rest of the ingredients fit comfortably within paleo guidelines.
What can I substitute for coconut milk?
If you don’t have coconut milk, you can use full-fat canned cream or even a rich nut milk, but coconut milk adds a unique tropical richness that’s hard to replicate. The dish will still be tasty but the flavor profile may differ slightly.
Final Thoughts
There is something truly special about this Thai Peanut Chicken Recipe that makes it feel like a culinary hug. Its creamy, spicy, and slightly sweet flavors come together so harmoniously that every bite feels like a mini celebration. Whether you’re cooking for family, friends, or just yourself, this recipe is a fantastic way to bring warmth, comfort, and a touch of exotic flair to your table. Give it a try, and watch how quickly it becomes a beloved staple in your meal rotation!
Print
Thai Peanut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Thai
Description
This flavorful Thai Peanut Chicken recipe features tender chicken breast simmered in a rich and creamy peanut sauce infused with garlic, ginger, and sweet chili flavors. Finished with fresh cilantro and crunchy roasted peanuts, it’s a perfect dish to serve over steamed rice for a satisfying and aromatic meal.
Ingredients
Main Ingredients
- 2 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch piece ginger root, minced
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons sweet chili sauce
- 2 tablespoons tomato sauce or ketchup
- 3 tablespoons crunchy peanut butter
- 1 tablespoon chili powder
- 1 teaspoon dark brown sugar (optional; omit for paleo)
- 14 ounce unsweetened coconut milk
- 1 teaspoon salt
For Garnish
- Chopped fresh cilantro
- Chopped roasted peanuts
Instructions
- Sauté Aromatics: Heat the cooking oil in a skillet over medium-high heat. Add the chopped yellow onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
- Cook Chicken: Add the bite-sized chicken breast pieces to the skillet and cook for 3 to 4 minutes, until the chicken starts to brown and is partially cooked through.
- Add Sauces and Spices: Stir in the sweet chili sauce, tomato sauce or ketchup, chili powder, crunchy peanut butter, and dark brown sugar (if using). Mix thoroughly to combine all the flavors with the chicken.
- Add Coconut Milk and Simmer: Pour in the unsweetened coconut milk and add the salt. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
- Thicken Sauce (Optional): If the sauce is too thin, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir it into the sauce. Continue to simmer for another minute until the sauce thickens to your desired consistency. Adjust salt to taste.
- Serve and Garnish: Serve the Thai Peanut Chicken over steamed rice. Garnish with chopped fresh cilantro and chopped roasted peanuts for added flavor and texture.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier texture.
- For a spicier dish, increase the amount of chili powder or add fresh chili peppers.
- Use natural crunchy peanut butter without added sugars or oils for a healthier option.
- If you prefer a paleo-friendly version, omit the dark brown sugar and use paleo-approved chili sauce.
- Adjust the thickness of the sauce by controlling the simmer time or using the optional cornstarch slurry.
