When you’re craving something rich, nutty, and a little spicy, this Thai Peanut Chicken hits every note. Tender, juicy chicken is coated in a creamy peanut sauce made with coconut milk, fresh garlic, lime juice, and a touch of spice. It’s simple to make, customizable, and incredibly satisfying — like your favorite takeout but better.
I first made this dish after falling in love with Thai flavors, and it quickly became a weeknight favorite. The creamy peanut sauce is so good you’ll want to drizzle it over everything — rice, noodles, veggies, even salads.
Why You’ll Love This Thai Peanut Chicken
- Rich, Bold Flavors: Sweet, savory, tangy, and just a hint of heat.
- Quick and Easy: Ready in 30 minutes.
- Versatile: Serve with rice, noodles, or in lettuce wraps.
Table of Contents
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Thai Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar or honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1–2 teaspoons sriracha or chili garlic sauce (adjust for spice)
- 1/4 cup chicken broth or water (to thin, if needed)
Garnish:
- Chopped peanuts
- Chopped cilantro
- Lime wedges
- Green onions
Instructions
Step 1: Cook the Chicken
Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken until golden and cooked through, about 5–7 minutes. Remove from pan and set aside.
Step 2: Make the Sauce
In the same skillet, lower the heat to medium. Add peanut butter, coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, and sriracha. Stir until smooth and slightly thickened, about 3–5 minutes.
Step 3: Combine
Add the cooked chicken back to the pan, stirring to coat well. Simmer together for 2–3 minutes, thinning the sauce with a little chicken broth or water if needed.
Step 4: Serve
Serve hot over rice or noodles. Garnish with chopped peanuts, cilantro, green onions, and lime wedges.
Perfect Pairings
- Jasmine or coconut rice
- Steamed broccoli or snap peas
- Rice noodles or vermicelli
- Thai cucumber salad
- A cold Thai iced tea or ginger beer
Tips for the Best Thai Peanut Chicken
- Use chicken thighs for extra tenderness and flavor.
- Adjust the spice level by adding more or less sriracha.
- Don’t skip the lime — it brightens and balances the rich sauce.
Flavor Variations
- Thai Peanut Shrimp: Swap chicken for shrimp.
- Vegetarian: Use tofu or chickpeas and vegetable broth.
- Add Veggies: Stir in bell peppers, carrots, or snow peas.
- Peanut Noodles: Toss the sauce and chicken with cooked noodles.
Make-Ahead & Storage
- Make-Ahead: Sauce can be made 2–3 days in advance.
- Fridge Storage: Keep leftovers in an airtight container for up to 4 days.
- Reheat: Gently warm in a skillet or microwave with a splash of coconut milk or water.
Thai Peanut Chicken
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-Inspired
Description
Tender, juicy Thai Peanut Chicken tossed in a creamy, nutty sauce bursting with bold, sweet, and savory flavors. Quick, easy, and irresistibly good!
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Thai Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar or honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1–2 teaspoons sriracha or chili garlic sauce (adjust for spice)
- 1/4 cup chicken broth or water (to thin, if needed)
Garnish:
- Chopped peanuts
- Chopped cilantro
- Lime wedges
- Green onions
Instructions
Step 1: Cook the Chicken
- Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken until golden and cooked through, about 5–7 minutes. Remove from pan and set aside.
Step 2: Make the Sauce
- In the same skillet, lower the heat to medium. Add peanut butter, coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, and sriracha. Stir until smooth and slightly thickened, about 3–5 minutes.
Step 3: Combine
- Add the cooked chicken back to the pan, stirring to coat well. Simmer together for 2–3 minutes, thinning the sauce with a little chicken broth or water if needed.
Step 4: Serve
- Serve hot over rice or noodles. Garnish with chopped peanuts, cilantro, green onions, and lime wedges.
Notes
- Use chicken thighs for extra tenderness and flavor.
- Adjust the spice level by adding more or less sriracha.
- Don’t skip the lime — it brightens and balances the rich sauce.
Keywords: thai peanut chicken, peanut sauce chicken, easy thai dinner, coconut milk chicken, spicy peanut sauce recipe, quick thai recipes, weeknight chicken recipes, thai peanut noodles, dairy-free chicken recipes, gluten-free thai recipes
Frequently Asked Questions (FAQ)
1. Can I use crunchy peanut butter?
Yes — it adds extra texture to the sauce.
2. Can I make this dish dairy-free?
It already is! Just check your peanut butter and broth ingredients.
3. What’s the best peanut butter for this?
Smooth, natural peanut butter works best, but jarred regular is fine too.
4. Can I make this gluten-free?
Yes — use gluten-free soy sauce or tamari.
5. Is this spicy?
It’s mildly spicy as written, but you can control the heat with sriracha.
