Description
Whipping up Thai Peanut Chicken brings comfort straight to your dinner table with rich, creamy peanut sauce coating tender chicken pieces. Spicy, nutty flavors dance across your plate, delivering a quick meal that feels like a tasty adventure from Southeast Asia.
Ingredients
Scale
Proteins:
- 1 lb boneless, skinless chicken breasts
Liquid/Wet Ingredients:
- 1 cup full-fat coconut milk
- ¼ cup low-sodium soy sauce
- 2 tablespoons lime juice
Aromatics and Seasonings:
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- ½ cup creamy peanut butter
- ¼ cup fresh cilantro, chopped
Instructions
- Slice 1 lb chicken breasts into uniform 1-inch bite-sized pieces, ensuring each chunk is roughly the same size for even cooking.
- Warm 2 tablespoons vegetable oil in a large skillet over medium-high heat (375°F) until the surface shimmers and looks slightly rippled.
- Carefully arrange chicken pieces in a single layer, avoiding overcrowding, and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Combine ½ cup peanut butter, ¼ cup soy sauce, 1 cup coconut milk, 3 minced garlic cloves, and 1 tablespoon grated ginger in a mixing bowl, whisking until the mixture becomes completely smooth and uniform.
- Pour sauce directly over browned chicken, stirring gently to ensure each piece gets thoroughly coated with the creamy mixture.
- Reduce heat to medium-low (325°F) and simmer sauce with chicken for 2-3 minutes, allowing flavors to meld and sauce to slightly thicken.
- Remove skillet from heat and sprinkle ¼ cup freshly chopped cilantro across the top for a bright, herbal finish.
- Serve immediately over steamed jasmine rice or wide rice noodles, spooning extra sauce from the pan.
Notes
- Cut chicken into uniform pieces to ensure even cooking and prevent dry spots.
- Toast ground peanuts separately and sprinkle on top for extra crunch and nutty flavor.
- For a lighter version, swap chicken thighs with chicken breast and use reduced-fat coconut milk.
- Vegetarians can replace chicken with firm tofu, pressing it well before cutting into cubes to help it absorb the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 8-11 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 464 kcal
- Sugar: 4 g
- Sodium: 490 mg
- Fat: 33 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg