Description
Whipping up Thai Peanut Chicken brings serious flavor to your dinner table with minimal effort. Creamy peanut sauce coats tender chicken, delivering a zesty meal that’ll make weeknight cooking feel like a delicious adventure.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs or breasts
Vegetables:
- 1 red bell pepper
- 1 yellow bell pepper
- 3 garlic cloves
- 1 tablespoon fresh ginger
- ¼ cup chopped green onions
Sauce and Seasonings:
- 2 tablespoons vegetable oil
- ½ cup creamy peanut butter
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- ½ teaspoon crushed red pepper flakes
Garnish:
- ¼ cup chopped roasted peanuts
- Fresh cilantro
Serving:
- Cooked jasmine rice
Instructions
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat at 375°F (190°C). Add 1 ½ pounds chicken pieces and sear for 4-5 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from pan and set aside. In the same skillet, add sliced red and yellow bell peppers. Sauté for 2-3 minutes until they start to soften.
- Add 3 minced garlic cloves and 1 tablespoon minced ginger to the peppers. Stir continuously for 60 seconds until fragrant.
- Lower heat to medium-low. Whisk ½ cup peanut butter, 1 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 2 tablespoons brown sugar into the pan. Incorporate ½ teaspoon crushed red pepper flakes if desired.
- Return chicken to the skillet and coat thoroughly with sauce. Simmer for 5-6 minutes, stirring occasionally to prevent sticking.
- Transfer chicken and sauce to serving plates with cooked jasmine rice. Sprinkle ¼ cup chopped green onions, ¼ cup roasted peanuts, and fresh cilantro on top before serving.
Notes
- Always use fresh, unsalted peanut butter for the most authentic and balanced flavor in the sauce.
- Toast the sesame seeds before sprinkling them on top to enhance their nutty aroma and add a subtle crunch.
- For a lighter version, swap chicken breasts with tofu or use Greek yogurt instead of coconut milk to reduce calories.
- If preparing for someone with peanut allergies, substitute almond or sunflower seed butter to maintain the creamy sauce texture.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 11 g
- Sodium: 560 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg