Thai Peanut Chicken

This Thai Peanut Chicken is a simple, tasty dish with a creamy peanut sauce, tender chicken, and quick-cooked veggies. It works for weeknight dinners and for feeding a few friends. The sauce has familiar pantry items like peanut butter, soy sauce, lime, and a touch of honey. Serve it over rice, noodles, or zucchini noodles for a lighter meal try this version for zucchini noodles if you want a low-carb plate: peanut chicken with zucchini noodles.

This recipe moves fast. You can chop vegetables while the chicken cooks and finish the sauce in one pan. It tastes fresh, with a balance of salty, sweet, and a little tang. Make a double batch leftovers reheat well and work for lunches the next day.

Why Make Thai Peanut Chicken

Thai Peanut Chicken brings bright, nutty flavors and warm comfort in one plate. The peanut sauce is rich and creamy but uses common kitchen staples, so you do not need special shopping. It is a good choice when you want a dish that feels a little special but does not take hours to prepare. This meal fits many needs: a fast weeknight dinner, a simple dish for guests, or a meal that keeps well for lunches.

Seasonally, this dish works year-round. In spring and summer, serve it on fresh greens or over light noodles. In fall and winter, it warms you up when served with rice and sautéed vegetables. It is also flexible: swap vegetables to match what is in season or what you have on hand. The mix of protein, sauce, and veggies gives a balanced plate that most people enjoy, and it is easy to adjust for spice, sweetness, and texture.

Why You’ll Love This Thai Peanut Chicken

This section tells why the recipe is an easy pick for dinner plans. It is quick, friendly for many eaters, and tastes like a takeout favorite.

Cozy Flavor with Everyday Ingredients

The sauce uses peanut butter, soy sauce, lime, and a little sweetness. These are items many people already have. The flavors are familiar but come together in a warm, satisfying way.

Quick to Make, Easy to Love

From start to finish, expect about 25–35 minutes. You can cook the chicken and make the sauce in the same pan. Leftovers keep well, so it pays to make extra.

Ingredients and Substitutions

What You’ll Need for This Recipe

• 1 lb (450 g) boneless skinless chicken thighs or breasts, cut into bite-size pieces
• 1 cup coconut milk or water (for sauce)
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1–2 tbsp brown sugar or honey
• 1 tbsp lime juice
• 1 tsp sesame oil (optional)
• 1–2 tsp chili sauce or sriracha (to taste)
• 1 tbsp vegetable oil for cooking
• 1 red bell pepper, sliced
• 1 small carrot, thinly sliced or shredded
• 2 green onions, sliced
• Fresh cilantro and chopped peanuts to garnish
• Cooked rice or noodles to serve

Smart Swaps for Dietary Needs

• For gluten-free: use tamari in place of soy sauce.
• For lower fat: use light coconut milk or water and lean chicken breast.
• For nut allergies: use sunflower seed butter instead of peanut butter (note flavor changes). You can learn more about creamy chicken soups and swaps in this helpful recipe guide: anti-inflammatory creamy chicken soup.

Smart Variation (Optional)

• Make it vegetarian: swap tofu for chicken and add more veggies.
• Make it spicy: add more sriracha or chili flakes.
• Make it saucier: increase coconut milk and peanut butter by 25%.

How to Make Thai Peanut Chicken

Step-by-Step Cooking Instructions

1. Mix the sauce: In a bowl, whisk peanut butter, coconut milk (or water), soy sauce, lime juice, brown sugar, sesame oil, and sriracha until smooth. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook 5–7 minutes until browned and nearly cooked through. Remove and set aside.
3. In the same pan, add a splash more oil if needed and sauté the bell pepper and carrot for 2–3 minutes until just tender.
4. Return chicken to the pan. Pour the peanut sauce over the chicken and veggies. Stir and simmer 3–5 minutes until the sauce thickens and the chicken is fully cooked.
5. Taste and adjust: add more lime for brightness, more sugar for sweetness, or more sriracha for heat.
6. Serve over rice or noodles and garnish with green onions, cilantro, and chopped peanuts. For a quick wrap idea, try serving with warm tortillas as a fun change: cheesy garlic chicken wraps.

Tips for Texture, Timing & Tools

• Use a heavy skillet or wok for even heat and quick cooking.
• Cut chicken into similar-size pieces for even cooking.
• If the sauce is too thick, thin with a little warm water or extra coconut milk.
• Taste and tweak the sauce before adding chicken back in small changes make big flavor differences.
• To keep vegetables crisp, add them after the chicken has browned.

Storage & Reheating

How to Store It Right

Cool the chicken to room temperature (no more than two hours), then place in an airtight container. Store in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Separate rice from the chicken if you can rice can dry out when frozen.

Reheating Without Losing Flavor

• For fridge leftovers: reheat gently on the stove over low-medium heat, stirring and adding a splash of water or coconut milk to loosen the sauce.
• For frozen portions: thaw overnight in the fridge, then reheat on the stove.
• In a microwave: stir every 30–45 seconds and add a bit of liquid to keep the sauce creamy.

A Dish Worth Making Again and Again

This recipe adapts well. Change the vegetables, adjust spice, and swap protein to keep things fresh. It is a good base recipe to learn and reuse.

Print

FAQs

Is Thai Peanut Chicken healthy?

Yes, it can be healthy. Use lean chicken, add lots of vegetables, and control the peanut butter and sugar amounts. Serve with brown rice or veggies to boost fiber.

Can I use other nut butters?

Yes. Sunflower seed butter or almond butter can work. The flavor will change, especially if you avoid peanuts, but the texture is similar.

How can I make it less spicy?

Use less or no sriracha or chili sauce. Start with a small amount and add more after tasting.

Can I meal prep this dish?

Yes. Make a large batch and store in the fridge for 3–4 days. Keep rice separate for best texture.

Thank you for reading. If you want another take or more tips and a tested recipe version, check this helpful recipe for Thai Peanut Chicken from 40 Aprons: Thai Peanut Chicken .