Thai Peanut Chicken Creamy Savory (Print Version)
# Ingredients:
→ For the Chicken
01 -
450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 -
15 ml olive oil or sesame oil
03 -
Salt, to taste
04 -
Black pepper, to taste
→ For the Thai Peanut Sauce
05 -
80 g creamy peanut butter
06 -
30 ml soy sauce or tamari
07 -
15 ml rice vinegar or lime juice
08 -
15 ml honey or maple syrup
09 -
5–10 ml chili garlic sauce or sriracha
10 -
2 garlic cloves, minced
11 -
5 g grated ginger
12 -
80 ml water, plus more as needed to thin
→ For Serving (Optional)
13 -
Cooked jasmine rice, rice noodles, or large lettuce leaves
14 -
Chopped roasted peanuts
15 -
Fresh coriander leaves or Thai basil
16 -
Lime wedges
# Instructions:
01 -
Heat oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook for 6 to 8 minutes, stirring occasionally, until golden and fully cooked. Transfer chicken to a plate and set aside.
02 -
In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, chili garlic sauce, minced garlic, grated ginger, and water until the sauce is smooth and homogeneous.
03 -
Pour the peanut sauce into the same skillet and simmer over medium heat for 2 to 3 minutes, stirring constantly, until slightly thickened. Add additional water gradually if a thinner consistency is desired.
04 -
Return the cooked chicken to the skillet. Toss to coat evenly in the peanut sauce and simmer gently for another 2 to 3 minutes to heat through.
05 -
Spoon the chicken and sauce over steamed rice, noodles, or into lettuce wraps. Top with chopped roasted peanuts, fresh herbs, and a squeeze of lime juice if desired.
# Notes:
01 -
Use tamari for a gluten-free option, and adjust chili sauce quantity to control heat level.