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Creamy Thai peanut chicken brings together savory flavors and nutty richness for a craveable weeknight dinner that is genuinely simple to make. The sauce clings to juicy chicken in every bite and offers cozy comfort with just the right hit of spice. I reach for this meal when I am short on time but still want something a little special and big on flavor.
The first time I made this, I needed to clean out my pantry and only had a few things left in the fridge. It surprised me how fast dinner came together and now it is part of our regular rotation whenever I want something restaurant quality without the extra price tag.
Ingredients
- Chicken breasts or thighs: whichever you choose, make sure they are trimmed well for tender pieces
- Olive oil or sesame oil: sesame oil brings a classic aroma but olive oil works just as well
- Salt and pepper: boosts the flavor of the chicken
- Creamy peanut butter: choose the smoothest one you can find for a silky sauce, natural varieties with just peanuts and salt work great
- Soy sauce or tamari: look for low sodium if you want more control over saltiness
- Rice vinegar or lime juice: adds needed brightness and tang for balance
- Honey or maple syrup: sweetens and rounds out the sauce, just a drizzle is enough
- Chili garlic sauce or sriracha: for a controlled kick, start with a small amount and adjust to taste
- Garlic and ginger: fresh is best, grate the ginger very fine for no stringy bits
- Water: makes the sauce mixable and helps create the ideal texture
Step-by-Step Instructions
- Prepare the Chicken:
- Begin by cutting chicken breasts or thighs into uniform bite-size pieces to ensure every piece cooks evenly and stays tender. Blot the chicken dry with a paper towel so it browns better in the pan.
- Brown the Chicken:
- Heat your chosen oil in a large skillet over medium-high heat until shimmery but not smoking. Add the chicken in a single layer then season with salt and pepper right away. Let it sear undisturbed for 3 to 4 minutes so a golden crust forms then flip and continue cooking an additional 3 to 4 minutes until the pieces are cooked through with no pink remaining. Transfer the chicken to a clean plate and set aside.
- Mix the Peanut Sauce:
- While the chicken cooks, whisk together peanut butter, soy sauce, vinegar, honey, chili garlic sauce, ginger, garlic and water in a medium bowl. Stir well until completely smooth and glossy, the mixture should be pourable but thick like pancake batter. If it seems too thick add a splash of water.
- Simmer and Thicken the Sauce:
- Pour the peanut sauce into the still-hot skillet set over medium heat. Use a spatula to scrape up any browned bits from the chicken for added flavor. Let the sauce bubble gently for 2 to 3 minutes, stirring constantly so it can thicken and the flavors meld. You want it to coat a spoon without running off too quickly.
- Combine Chicken and Sauce:
- Add the cooked chicken back to the skillet and toss well so every piece is glazed in sauce. Let everything cook together for another 2 to 3 minutes until the sauce thickens to your liking and the chicken is hot throughout.
- Serve and Finish:
- Spoon the saucy chicken over fluffy white rice or tender noodles or even tuck it into crisp lettuce wraps. Garnish with a sprinkle of chopped peanuts, fresh cilantro or green onions, and a bright squeeze of lime for the perfect finish.
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Peanut butter is the heart of this dish I still remember my daughter helping stir the sauce for the first time and watching her sneak a taste before dinner—now she requests “the peanut chicken” for her birthday every year
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in a skillet over low heat with a splash of water to keep the sauce creamy and avoid drying out the chicken. This dish can also be frozen for up to two months. Freeze individual portions and let them thaw overnight in the fridge before reheating. I find the peanut sauce is just as flavorful after freezing and makes for a quick meal prep option.
Ingredient Substitutions
If you need a nut-free version try using sunflower seed butter in place of peanut butter. For gluten-free diners select tamari instead of regular soy sauce. Chicken thighs offer a slightly juicier result but breasts work well and stay tender when not overcooked. Maple syrup can substitute for honey and rice vinegar can easily be swapped for fresh lime juice for a brighter tang.
Serving Suggestions
Serve Thai peanut chicken over fluffy jasmine or basmati rice noodles or even brown rice for extra fiber. The saucy chicken also makes a delicious filling for lettuce wraps or can be spooned over sautéed vegetables for a lighter meal. I like to top mine with extra chopped peanuts, fresh cilantro and extra lime wedges for added freshness and crunch. If you have leftovers they work well as the protein in a crunchy salad with shredded vegetables.
Cultural Inspiration
The flavor profile draws inspiration from classic Thai satay and peanut sauce but adapts it for weeknight ease. While traditional Thai sauces may use tamarind or palm sugar this version captures the creamy sweet salty and tangy notes using easy-to-find ingredients and a no-fuss method perfect for home cooks.
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When I first tried prepping the components ahead I found the sauce thickens in the fridge—just whisk in a splash of water before warming it back up and it is as silky as when first made
Frequently Asked Questions
- → Which chicken cut works best?
Boneless chicken breasts or thighs both work well. Thighs tend to offer more juiciness and flavor, but breasts are leaner and cook quickly.
- → Can I use natural peanut butter?
Yes, but stir well and taste for sweetness, as unsweetened versions will yield a less sweet sauce. Adjust honey or maple syrup accordingly.
- → What sides pair best?
Serve this dish with steamed jasmine rice, rice noodles, or wrap it in crisp lettuce leaves for a lighter option.
- → How can I adjust the spice level?
Add more chili garlic sauce or sriracha for extra heat, or reduce the amount for a milder flavor profile.
- → Can I make it ahead?
Yes, store the chicken and sauce separately for up to three days in the fridge. Reheat gently before serving.