Name: Irresistible Thai Peanut Chicken Recipe You’ll Love! Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 3-4 boneless, skinless chicken breasts; 3 cloves fresh garlic, minced; 1-inch piece fresh ginger, minced; 1 cup full-fat coconut milk; 1/2 cup natural peanut butter; 1/4 cup low-sodium soy sauce; Juice of 1 lime; 1 tsp chili flakes (adjust to taste); 2 green onions, sliced; Fresh cilantro (optional)

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Introduction

This Thai Peanut Chicken recipe is a flavorful, creamy dish that’s quick to prepare and packed with rich, savory notes. Perfect for a weeknight dinner, it combines tender chicken with a delicious peanut sauce that’s both comforting and vibrant.

On a white plate with a gold rim, there are three thick slices of grilled chicken breast placed side by side, showing their juicy white inside and browned edges. The chicken is covered with a smooth, light brown peanut sauce that pools around the base, topped with chopped green onions and broken light brown peanuts scattered over the chicken. To the right of the chicken, there is a mound of fluffy white rice garnished lightly with green cilantro leaves. The plate is set on a white marbled surface with a blurred kitchen background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 boneless, skinless chicken breasts
3 cloves fresh garlic, minced
1-inch piece fresh ginger, minced
1 cup full-fat coconut milk
1/2 cup natural peanut butter
1/4 cup low-sodium soy sauce
Juice of 1 lime
1 tsp chili flakes (adjust to taste)
2 green onions, sliced (for garnish)
Fresh cilantro (optional, for garnish)

Instructions

Step 1: Chop the chicken into bite-sized pieces and finely mince the garlic and ginger.
Step 2: Heat oil in a large skillet over medium-high heat. Cook the chicken pieces for about 5-7 minutes until golden brown and no longer pink inside.
Step 3: In a bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, and chili flakes until smooth.
Step 4: Pour the peanut sauce over the cooked chicken in the skillet and stir gently to coat evenly. Simmer for an additional 5 minutes to meld flavors.
Step 5: Remove from heat and garnish with sliced green onions and cilantro before serving.

Tips & Variations

For a creamier sauce, add a little more coconut milk or peanut butter to taste.
Swap chicken breasts for thighs for juicier meat.
Adjust chili flakes based on your spice preference or substitute with fresh chili slices.
Serve over steamed jasmine rice or noodles for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of coconut milk if the sauce thickens too much.

How to Serve

A white bowl filled with two main layers: on the left side, there is a bed of white steamed rice with visible fluffy grains, topped with scattered green cilantro leaves and chopped peanuts. On the right side and covering part of the rice is a layer of golden-brown grilled chicken pieces, showing charred grill marks and a slightly shiny texture from a creamy light brown sauce drizzled over them with small bits of green herbs mixed in. Around the bowl, there are lime wedges on a white marbled surface, and other dishes are partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter alternatives?

Yes, you can substitute peanut butter with almond or cashew butter for a different flavor, but keep in mind the taste and texture will change slightly.

Is this dish gluten-free?

It can be gluten-free if you use tamari or a certified gluten-free soy sauce instead of regular soy sauce.