Thai Peanut Chicken Recipe

I made this Thai Peanut Chicken recipe on a cozy evening when I was craving something flavorful, comforting, and a little adventurous. The smell of coconut, garlic, and peanut butter filled the kitchen, and every bite was better than I expected. It was rich, creamy, just the right amount of spicy—and super easy to throw together.

I’ve made Mandarin Chicken Recipe before and loved it, but this Thai Peanut Chicken has its own bold personality. The savory peanut sauce clings to juicy pieces of chicken and delivers an addictive taste you’ll want on repeat. Let me walk you through everything I did to get it just right.

Additional Tips for Making This Thai Chicken Even Better

After making this a few times, I’ve discovered a few tricks to level up the flavor and texture. Here’s what worked best for me:

• Use chicken thighs instead of breasts if you like juicier, more tender meat. They soak up the sauce beautifully.
• Toast your peanuts before crushing them. It adds a deeper nutty flavor and satisfying crunch.
• Marinate longer – If you can, let the chicken marinate for 30 minutes to an hour. It makes a big difference in flavor.
• Use natural peanut butter for a smoother, less sugary sauce. The flavor is more balanced and authentic.
• Adjust the spice to your liking. I used 1/4 tsp of chili flakes, but you can double it for extra heat or skip it altogether for a milder dish.

Flavorful Variations to Try Next Time

This dish is easy to customize based on what you have on hand—or your dietary needs. You don’t need to stick to the original recipe to enjoy amazing results.

• Dairy-free: It already is, thanks to creamy coconut milk instead of dairy-based cream.
• Low-sugar: Swap honey for a natural low-carb sweetener like monk fruit or a touch of stevia.
• Nut-free: Try sunflower seed butter instead of peanut butter if you have allergies.
• Extra veggies: Add bell peppers, snow peas, or carrots for crunch and color.
• Make it saucier: Double the sauce portion and toss it with rice noodles for a noodle bowl version.

You can also explore more dinner recipes with similar Southeast Asian flavors to rotate into your weekly menu!

Kitchen Tools You’ll Need for Thai Peanut Chicken

A few basic tools make this dish super easy to put together.

• Mixing bowls – For marinating the chicken and mixing the sauce.
• Large non-stick skillet or wok – Perfect for searing chicken and simmering sauce.
• Measuring spoons and cups – To get your ratios right.
• Spatula or wooden spoon – For stirring the sauce and chicken together.
• Sharp knife and cutting board – To dice chicken and mince fresh ginger and garlic.

How to Serve Thai Peanut Chicken for the Best Presentation

Serving this Thai Peanut Chicken can be just as fun as making it. I like to build a bowl with fluffy jasmine or basmati rice at the base and top it with that golden, glossy peanut sauce.

Garnish with:

• Fresh cilantro leaves
• Crushed roasted peanuts
• A wedge of lime for squeezing
• Optional: hot candies for a sweet-spicy twist

For an elegant dinner party plate, try plating it over rice noodles with a side of stir-fried bok choy. This dish also pairs beautifully with appetizers like spring rolls or even a warming Chicken Queso Soup Recipe for a fusion dinner night.

How to Store Thai Peanut Chicken

Storing this dish is simple and keeps the flavors just as good the next day.

Restoring

Store leftovers in an airtight container in the fridge. Reheat gently on the stove or in the microwave until warmed through, adding a splash of coconut milk if the sauce thickens too much.

Freezing

You can freeze this recipe in a sealed container for up to 2 months. Let it cool completely before freezing.

Reheating

Reheat on the stovetop over medium-low heat. If the sauce seems thick, add a little water or coconut milk to bring it back to life.

Why You’ll Love This Thai Peanut Chicken Recipe

This recipe checks all the boxes—easy, flavorful, customizable, and satisfying. Here’s why I keep making it again and again:

• Quick and simple to make – From prep to plate in just 35 minutes.
• Customizable for any diet – Make it spicy, mild, nut-free, or sugar-free.
• Tastes like takeout, but better – Bold Thai flavors right from your kitchen.
• Versatile serving options – Serve it over rice, noodles, or with steamed veggies.
• Great for leftovers – The flavor deepens overnight and makes a delicious next-day lunch.

Essential Details You’ll Want to Know Before Cooking

Here are a few more helpful things to keep in mind before you start:

• Peanut butter choice matters – Use crunchy for texture, but smooth also works beautifully.
• Coconut milk should be full-fat – Light coconut milk won’t provide the same rich base.
• Don’t overcook the chicken – Cube it evenly and keep it juicy by not over-searing.
• Cornstarch is your sauce thickener – Don’t skip it unless you’re okay with a thinner sauce.
• Lemon juice brightens the flavor – Don’t leave it out, even if you already used vinegar.

Ben Carraoli

Thai Peanut Chicken Recipe

This Thai Peanut Chicken has quickly become one of my go-to recipes when I want something fast and full of flavor. Whether you’re cooking just for yourself or feeding the whole family, it’s a dish that hits the spot every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner

Calories: 460

Ingredients Method

Ingredients

  

• For the Chicken
• 3 chicken breasts cut into cubes – boneless, skinless chicken breast cooks fast and stays juicy when cubed.
• 2 garlic cloves minced – fresh garlic adds an aromatic punch to the marinade.
• 1 Tbsp rice vinegar – helps tenderize the chicken and balances the richness.
• 1/2 Tbsp fresh ginger minced – adds a subtle spice and warmth.
• 1/4 tsp turmeric – gives a golden hue and earthy undertone.
• 1/4 tsp chili flakes – adds heat; adjust depending on your spice tolerance.
• 1/4 tsp black pepper – enhances the overall flavor.
• Salt – to taste; start with 1/4 tsp and adjust after cooking if needed.
• For the Sauce
• 1 cup coconut milk – use full-fat for a rich and creamy texture.
• 1/4 cup low-sodium soy sauce – adds umami while controlling salt levels.
• 1 Tbsp rice vinegar – sharpens and balances the creamy sauce.
• 1 Tbsp lemon juice – adds brightness and cuts through the richness.
• 2 Tbsp honey – provides a touch of sweetness that complements the spice.
• 2 tsp cornstarch – thickens the sauce for a silky finish.
• 1/2 cup crunchy peanut butter – gives texture and a deep nutty flavor; natural peanut butter works best.
• For Garnish
• Hot candies optional – for a playful sweet-spicy kick; recommended brand: @shantalsoriginal.
• Fresh cilantro – adds freshness and a pop of color.
• Crushed peanuts – for crunch and an extra layer of peanut flavor.

Method

 

1. In a mixing bowl, add the cubed chicken, garlic, ginger, rice vinegar, turmeric, chili flakes, black pepper, and a pinch of salt. Toss everything together until the chicken is well coated. This quick marinade will tenderize the meat and infuse it with layers of flavor, so even a short rest of 10–15 minutes goes a long way.
2. While the chicken is marinating, prepare the sauce in a separate bowl. Combine the coconut milk, soy sauce, rice vinegar, lemon juice, honey, and cornstarch. Whisk until smooth and lump-free. Leave the peanut butter out for now, as it will be added later to prevent clumping and ensure a silky finish.
3. Have your pan and ingredients ready before cooking. The actual cooking time is short, and once things hit the pan, you’ll want to move quickly to build flavor and avoid burning the garlic and ginger.
4. Heat 1 to 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and golden on the outside. If any bits stick to the bottom, that’s flavor – just deglaze it with the sauce later.
5. Once the chicken is no longer pink inside and cooked through, reduce the heat slightly. You want a gentle simmer when the sauce is added so everything blends smoothly without separating. Drain excess liquid if needed, but keep the pan juices for flavor.
6. Now pour in the sauce mixture, stirring constantly. The cornstarch will help it thicken in 2–3 minutes. Stir frequently to prevent sticking, and watch the sauce transform into a rich, glossy coating.
7. Once the sauce thickens, add the peanut butter directly into the skillet. Stir well to incorporate it into the sauce. It will melt slowly and add a deliciously creamy, nutty body to the dish. Simmer for another 2–3 minutes, just until everything is well blended and hot.
8. Taste and adjust seasoning – add more lemon for brightness, or a bit of soy sauce if needed. The consistency should be silky and cling to the chicken. If it’s too thick, loosen with a splash of warm water or coconut milk.
9. Plate the Thai Peanut Chicken over a bed of steamed rice or noodles. Garnish with fresh cilantro, a sprinkle of crushed peanuts, and optional hot candies for a fun, spicy twist. Serve immediately and enjoy the explosion of flavors in every bite.