Description
How to make tender Thai peanut chicken with creamy peanut sauce and aromatic spices that brings restaurant flavors to your kitchen.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp sriracha sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Cooking and Garnish
- 2 tbsp vegetable oil
- 1/4 cup roasted peanuts, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
Instructions
- Marinate Chicken: Combine chicken with soy sauce, rice wine vinegar, sesame oil, and minced garlic in a bowl. Let marinate for at least 15 minutes while you prepare the sauce – longer is even better for deeper flavor.
- Make Sauce: Whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, sriracha, garlic, and ginger until smooth. The sauce should coat a spoon but still pour easily.
- Heat Pan: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. The pan should be hot enough that a drop of water sizzles and evaporates immediately.
- Sear Chicken: Add marinated chicken in a single layer, working in batches if needed. Cook undisturbed for 3-4 minutes until golden brown, then stir and cook another 3-4 minutes until cooked through.
- Add Sauce: Pour the peanut sauce over the chicken and stir to coat evenly. Let it simmer for 2-3 minutes until the sauce thickens slightly and clings to the chicken pieces beautifully.
- Finish Dish: Remove from heat and taste for seasoning – adjust with more lime juice for brightness or sriracha for heat. Garnish with chopped peanuts and green onions before serving with lime wedges.
Notes
- Don’t overcook the chicken or it will become tough and dry – thighs are forgiving but still need attention.
- Store in airtight container refrigerated for up to 4 days, flavors improve overnight.
- Substitute almond butter for peanut butter if you have peanut allergies in your household.
- Serve immediately for best texture, though leftovers reheat well with a splash of coconut milk.
- Adjust spice level with sriracha to taste – start with less and add more as needed.
- Fresh lime juice makes a huge difference – don’t use bottled if you can avoid it.
Allergy Information: Peanuts, Soy, Fish
Nutrition
- Calories: 385 calories
- Fat: 24g
- Carbohydrates: 12g
- Protein: 32g