Thai Peanut Chicken

This Thai Peanut Chicken is a simple yet flavorful dish that combines tender chicken breasts with a rich, creamy peanut sauce. I love how the savory soy sauce, coconut milk, and peanut butter come together with garlic to create a meal that feels both comforting and a little exotic. It’s perfect for a weeknight dinner but special enough to impress guests.

Why You’ll Love This Recipe

I like this recipe because it’s quick to make with just a handful of pantry staples. The creamy peanut sauce is deeply satisfying and pairs perfectly with rice or noodles. I enjoy how versatile it is sometimes I serve it with veggies, other times I keep it simple. It’s also a great way to enjoy takeout-inspired flavors at home without a complicated ingredient list.

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cloves fresh garlic, minced
1/4 cup low-sodium soy sauce
1/3 cup creamy natural peanut butter
1/2 cup full-fat coconut milk
Salt and pepper to taste
1 tablespoon vegetable oil

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by seasoning the chicken breasts with salt and pepper on both sides.
2. In a large skillet, I heat the vegetable oil over medium heat.
3. I add the chicken breasts and cook for about 6–7 minutes per side, until golden brown and fully cooked through. Then I remove them from the skillet and set aside.
4. In the same skillet, I add the minced garlic and sauté for about 30 seconds until fragrant.
5. I stir in the soy sauce, peanut butter, and coconut milk, whisking until the sauce is smooth and creamy.
6. I return the chicken to the skillet, coating it with the sauce, and let it simmer for 2–3 minutes so the flavors blend.
7. I serve the chicken warm, drizzled with extra sauce, often alongside rice or noodles.

Servings and Timing

This recipe makes 4 servings. It usually takes me about 10 minutes to prepare and 20 minutes to cook, so the total time is around 30 minutes.

Variations

I sometimes add a squeeze of lime juice or a sprinkle of crushed red pepper flakes for a little tang or heat. When I want extra veggies, I toss in bell peppers, snap peas, or broccoli. For a lighter version, I occasionally use light coconut milk instead of full-fat. If I’m craving crunch, I garnish with chopped peanuts.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce thickens too much. It also reheats well in the microwave, but I prefer the stovetop for keeping the chicken tender.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often swap in boneless, skinless chicken thighs for extra juiciness.

Can I make this dish ahead of time?

I can prepare the sauce and cook the chicken in advance, then combine them just before serving.

What can I serve with Thai Peanut Chicken?

I usually serve it with jasmine rice, noodles, or steamed vegetables.

Can I make this dish spicy?

Yes, I add chili flakes, sriracha, or Thai red curry paste when I want extra heat.

Is there a substitute for coconut milk?

I sometimes use heavy cream or even milk with a splash of cream, though the flavor changes slightly.

Can I make this dairy-free?

It’s already dairy-free since I use coconut milk, so it’s naturally a great option.

Does this freeze well?

Yes, I freeze the cooked chicken with sauce in a sealed container for up to 2 months. I thaw it overnight in the fridge before reheating.

Can I use chunky peanut butter?

I prefer creamy, but chunky works if I want extra texture.

How do I know when the chicken is fully cooked?

I cook until the internal temperature reaches 165°F, or until the juices run clear.

Can I double the recipe?

Yes, I often double it for meal prep or when serving more people.

Conclusion

This Thai Peanut Chicken is one of my favorite quick and flavorful meals. I love how the creamy, nutty sauce pairs with the tender chicken, making it both comforting and exciting. Whether I’m serving it with rice, noodles, or veggies, it always feels like a special treat without requiring much effort. It’s a go-to recipe that I can easily adapt to my taste and whatever I have on hand.

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