Thai Peanut Chicken – Creamy, Savory, and Packed with Flavor

When you crave something rich, nutty, and bursting with flavor, Thai Peanut Chicken hits the spot every time. Tender, juicy chicken coated in a luscious, creamy peanut sauce — it’s comfort food with an exotic twist. The sauce brings together peanut butter’s natural richness, the saltiness of soy, the sweetness of honey, and the brightness of lime juice. Each bite is a perfect balance of sweet, savory, spicy, and tangy.

This dish brings the essence of Thai-inspired cooking right into your kitchen without needing hard-to-find ingredients. Whether served over jasmine rice, noodles, or even steamed veggies, this peanut chicken is a versatile dinner that’s ready in less than 30 minutes.

You’ll love how easily it comes together — just a quick stir-fry of chicken, a whisked-together sauce, and a few minutes to simmer until everything’s coated in glossy, aromatic perfection.

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Ingredients

For the Chicken:

• 1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
• 1 tablespoon vegetable oil
• Salt and pepper to taste

For the Peanut Sauce:

• ½ cup creamy peanut butter
• ¼ cup soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon sesame oil
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes (optional, to taste)
• ½ cup coconut milk or water (adjust for desired thickness)

For Garnish:

• ¼ cup chopped roasted peanuts
• 2 green onions, sliced
• Fresh cilantro leaves
• Lime wedges

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Instructions

1. Prepare the Sauce:
   In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, ginger, garlic, red pepper flakes, and coconut milk (or water) until smooth and creamy. Set aside.
2. Cook the Chicken:
   Heat oil in a large skillet or wok over medium-high heat. Season chicken lightly with salt and pepper. Add to the pan and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
3. Combine with Sauce:
   Reduce heat to medium. Pour the prepared peanut sauce over the cooked chicken. Stir well to coat the chicken evenly. Let it simmer for 2–3 minutes until the sauce thickens slightly and clings to the chicken.
4. Adjust Seasoning:
   Taste and adjust — add more lime for brightness, soy sauce for saltiness, or honey for sweetness.
5. Serve:
   Spoon over steamed jasmine rice or noodles. Garnish with chopped peanuts, green onions, and cilantro. Serve with lime wedges on the side for a zesty kick.

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Tips & Tricks

• Use thighs for juicier chicken. Chicken thighs stay tender and flavorful even if reheated.
• Make it spicy. Add sriracha or Thai chili paste for extra heat.
• Control the thickness. Add more coconut milk or water if you prefer a thinner sauce.
• Peanut-free version. Swap peanut butter with almond or sunflower seed butter if needed.
• Meal prep ready. This dish reheats beautifully, making it perfect for lunches throughout the week.

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Variations

• Vegetarian Thai Peanut Bowl: Substitute chicken with tofu or chickpeas.
• Thai Peanut Noodles: Toss cooked noodles directly in the sauce with chicken or tofu.
• Crunchy Veggie Add-In: Add bell peppers, broccoli, or snap peas for color and crunch.
• Coconut-Lime Peanut Chicken: Add extra coconut milk and a touch of lime zest for a tropical twist.

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Serving Suggestions

Serve your Thai peanut chicken over a bed of fragrant jasmine rice or brown rice for a wholesome dinner. It’s also delicious with rice noodles or quinoa. Add a side of steamed veggies like broccoli or edamame for balance. For a lighter option, try it in lettuce wraps or on top of a fresh Asian-style salad.

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Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or coconut milk to loosen the sauce. You can also freeze for up to 2 months — thaw overnight before reheating.

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FAQ

Can I use natural peanut butter?
Yes, but make sure to stir it well first since it’s less sweet and thicker. You may want to add a little extra honey or coconut milk.

What type of chicken is best?
Both chicken breast and thighs work well. Thighs offer more flavor and stay tender.

Can I make this ahead of time?
Absolutely! The sauce can be made up to 3 days ahead and stored in the fridge. Reheat and mix with freshly cooked chicken.

Is this dish authentic Thai?
This is a Thai-inspired recipe, borrowing the classic peanut sauce flavors found in Thai cuisine but simplified for home cooking.

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History / Fun Facts

Peanut-based sauces are a hallmark of Southeast Asian cuisine, particularly in Thai and Indonesian dishes. The famous “satay sauce” shares similar roots — a balance of nutty richness, soy umami, and bright acidity from lime or vinegar. Over time, variations like Thai peanut chicken became beloved across the world for their simplicity and universal appeal.

This recipe captures that harmony in a simple skillet meal — something that tastes restaurant-worthy yet is easy enough for a weeknight dinner. It’s the kind of dish that satisfies every craving — creamy, savory, slightly sweet, and full of character.