The Thai Peanut Chicken Recipe is a flavorful, comforting dish that’s perfect for weeknight dinners or casual gatherings. You’ll love how the rich peanut sauce coats tender chicken pieces, offering a delightful balance of savory and creamy with just a hint of coconut. Whenever I make this, the aromas alone get everyone eager to dig in.
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Why You’ll Love This
This Thai Peanut Chicken recipe comes together quickly yet delivers big on flavor—ideal for busy evenings when you want something cozy and homemade without fuss. The creamy peanut sauce feels indulgent but uses simple pantry staples.
- Reliable Texture, Great Flavor: Tender, juicy chicken pieces nestled in a silky peanut and coconut sauce that never disappoints.
- Crisp–Golden Finish: Pan-searing the chicken first gives you a lovely, lightly browned crust that adds a satisfying bite.
- Pantry-Friendly Ingredients: Common kitchen staples like peanut butter, soy sauce, and garlic make this recipe surprisingly accessible.
- Weeknight Easy, Weekend Worthy: Simple enough to whip up on a busy night but elegant enough to impress friends when entertaining.
Ingredient Snapshot
Choosing the right ingredients for your Thai Peanut Chicken Recipe will make all the difference. Fresh garlic and creamy peanut butter are key players, so I always make sure these are good quality to deepen the flavors.
- Chicken breasts: Opt for boneless, skinless breasts for even cooking and easy bite-sized pieces.
- Fresh garlic: Minced fresh garlic adds a punch of aroma and flavor—avoid pre-minced jars for best results.
- Low-sodium soy sauce: Keeps saltiness in check, allowing the peanut butter and coconut milk to shine.
- Creamy natural peanut butter: Use smooth and natural style for richness without extra sugar or additives.
- Full-fat coconut milk: Provides a lush creaminess, balancing the savory elements perfectly.
- Vegetable oil: Neutral oil for a good sear without imparting extra flavors.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Thai Peanut Chicken Recipe
Step 1 — Set Up & Season
Start by cutting your chicken breasts into even, bite-sized pieces—this helps them cook uniformly. Season them lightly with salt and pepper; don’t skimp here as seasoning is the foundation of good flavor. Letting them rest a few minutes at room temperature before cooking can help with even cooking, too. This step takes just about 5 minutes but sets you up for success.
Step 2 — Sear, Toast, or Mix
Heat your skillet over medium-high and add the vegetable oil. When it's shimmering but not smoking, add the chicken pieces in a single layer. Resist the urge to stir too often; letting them sit allows that golden crust to develop. After about 5 to 7 minutes, you’ll notice the chicken is beautifully browned and cooked through—juicy inside with a slight crisp outside. Remove the chicken and set it aside.
Step 3 — Finish for Best Texture
Lower the heat to medium and toss in the minced garlic to sauté—this will take about a minute until fragrant but not browned. Then whisk in the soy sauce, creamy peanut butter, and coconut milk. Stir until the sauce is smooth, glossy, and starts to bubble gently. Return your chicken to the pan, making sure each piece is well-coated in the sauce. Let everything simmer together for 3 to 5 minutes to meld flavors and heat through. The sauce should thicken slightly, clinging to the chicken beautifully.
Smart Little Tips
From my kitchen to yours, these tips help make your Thai Peanut Chicken Recipe turn out perfectly every time.
- Doneness Cue: The chicken should be opaque all the way through with no pink spots and feel firm but springy to the touch.
- Temperature Trick: Medium-high heat is your friend for a nice sear without drying out chicken pieces.
- Make-Ahead Move: Prepare the sauce ahead and just toss with freshly cooked chicken for faster weeknight dinners.
- Avoid This Pitfall: Don’t rush the sauce simmer—this helps it thicken and develop balanced flavors without separating.
Serving Ideas
Finishing Touches
I love to sprinkle chopped peanuts and fresh cilantro over this dish just before serving. The peanuts add crunch and a secondary layer of nutty flavor, while the cilantro brings a refreshing brightness that cuts through the creamy sauce beautifully. Lime wedges on the side are a treat if you want a zesty lift.
Pair It With
This Thai Peanut Chicken Recipe pairs wonderfully with fluffy jasmine rice or even lightly steamed broccoli for a fresh contrast. If you want to amp up the veggies, a crunchy cucumber salad tossed with a little rice vinegar and chili flakes makes a perfect companion.
Easy Plating Upgrades
For weeknights, serve in a deep bowl so the sauce pools nicely around the chicken and rice. For guests, garnish thoughtfully with extra herbs, sliced red chilies, and a drizzle of coconut cream to elevate the presentation. Simple touches like a bamboo leaf or a small side of pickled vegetables add authentic flair.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your leftover Thai Peanut Chicken Recipe in an airtight container to keep it fresh for up to 3 days in the fridge. You might notice the sauce thickens further—just give it a quick stir when reheating to loosen it back up.
Freezing Tips
This recipe freezes well if you want to save extras for a quick meal later. Freeze in a sealed container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the fridge for best texture, and avoid microwaving from frozen to prevent dryness.
Reheating Thai Peanut Chicken Recipe Without Drying Out
Reheat gently in a skillet over low heat, stirring often and adding a splash of water or coconut milk to keep the sauce creamy. You can also microwave covered in short bursts (30 seconds) with a damp paper towel to lock in moisture. Using an air fryer isn’t ideal for this saucy dish, but low-heat oven reheating works well when you’re not in a rush.
Frequently Asked Questions
Absolutely! Boneless, skinless chicken thighs add extra juiciness and richness. Just adjust cooking time slightly as thighs may take a bit longer to cook through.
This recipe is mild by default, focusing on creamy peanut flavor. You can easily add heat with chopped fresh chilies, chili flakes, or a dash of sriracha in the sauce.
Heavy cream or whole milk can work as alternatives, though they won’t have the same tropical richness. Adding a little lime juice can help brighten the sauce.
Yes! Making the sauce ahead and refrigerating it keeps weeknight cooking quick. Just warm it gently before tossing with freshly cooked chicken.
Final Thoughts
This Thai Peanut Chicken Recipe is one of those dishes that feels like a treat but you can rely on any night of the week. It’s simple, comforting, and endlessly adaptable to what you have on hand. I love how the peanut-coconut combo delivers creamy, luscious sauce without feeling heavy, making it a total crowd-pleaser. Give it a try, and I’m confident it’ll become a favorite in your regular rotation too!
PrintPrint Recipe
Thai Peanut Chicken Recipe
A flavorful Thai-inspired dish featuring tender chicken breasts cooked in a rich and creamy peanut sauce made with coconut milk, soy sauce, and fresh garlic. This quick and easy recipe is perfect for a savory dinner with an authentic taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Sauce
- 2 cloves fresh garlic, minced
- ¼ cup low-sodium soy sauce
- ⅓ cup creamy natural peanut butter
- ½ cup full-fat coconut milk
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper to taste.
- Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the garlic: Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for about one minute until fragrant, being careful not to burn it.
- Make the sauce: Stir in the low-sodium soy sauce, creamy natural peanut butter, and full-fat coconut milk into the skillet. Mix well until the sauce is smooth and well combined.
- Combine chicken and sauce: Return the cooked chicken to the skillet and stir until the chicken pieces are fully coated with the peanut sauce. Let the mixture simmer for a few minutes until everything is heated through.
- Serve: Serve the Thai peanut chicken warm, optionally garnished with chopped peanuts or fresh cilantro for added texture and flavor.
Notes
- For a spicier version, add a dash of chili flakes or sriracha to the sauce while cooking.
- Serve with steamed jasmine rice or rice noodles for a complete meal.
- You can substitute chicken thighs for a juicier texture if preferred.
- Use natural peanut butter without added sugar or salt for a healthier option.
- Garnish with chopped peanuts or fresh cilantro to enhance flavor and presentation.
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