If you’re looking for a weeknight dinner that explodes with flavor and comes together in a snap, Thai Peanut Chicken is your new go-to! Picture juicy chicken, crisp veggies, and a creamy, dreamy peanut sauce that’s packed with just the right balance of sweet, salty, and zesty. This dish transforms simple ingredients into a hearty, satisfying main course that feels restaurant-special yet is truly easy to whip up in your own kitchen.

Thai Peanut Chicken Recipe - Recipe Image

Ingredients You’ll Need

This Thai Peanut Chicken is all about building unforgettable flavor from a handful of pantry staples and bright produce. Every ingredient here plays a crucial part—think colorful veggies for crunch, silky peanut butter for richness, and fragrant toppings to finish. Here’s what you’ll want to gather:

Chicken thighs or breasts: I love using boneless, skinless chicken cut into bite-sized pieces for juicy, tender bites that soak up all the sauce.
Sesame oil: Adds a lovely nutty depth and classic Asian flair, making the dish extra aromatic.
Red bell pepper: Brings a pop of color and sweetness that balances the savory sauce.
Shredded carrots: For crunch and a subtle sweetness; it’s also a beautiful way to get more veggies in.
Green onions: Their mild bite adds freshness and a little zip to every mouthful.
Fresh cilantro: A bright, herbal note that really wakes up the flavors at the end.
Lime juice: The zesty kick you need to tie everything together with a burst of citrus.
Creamy peanut butter: The star of the sauce! It creates that signature silky, nutty base.
Soy sauce (low-sodium): Lends saltiness and umami; you can also sub tamari for a gluten-free option.
Rice vinegar: Adds tang that cuts through the richness of the sauce.
Honey or maple syrup: Just a touch of sweetness balances out the bold flavors.
Fresh grated ginger: For warmth and zing that makes the sauce sing.
Garlic: Because no stir fry is complete without a good garlicky punch.
Crushed red pepper flakes (optional): A little heat for those who like things spicy—feel free to adjust!
Warm water: Helps thin out the sauce to your preferred consistency.

How to Make Thai Peanut Chicken

Step 1: Whisk Up the Dreamy Peanut Sauce

Start by grabbing a small bowl and combining all the peanut sauce ingredients: creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, and a pinch of red pepper flakes if a little heat is your thing. Slowly whisk in the warm water, a few tablespoons at a time, until the sauce turns smooth and pourable. Don’t be shy—give it a taste and adjust for sweetness or spice. Set this magic sauce aside for now.

Step 2: Cook the Chicken to Perfection

Heat the sesame oil in a large skillet over medium heat. Once shimmering, add your chicken pieces. Spread them out so they brown nicely, and let them cook for about 6 to 8 minutes, stirring occasionally, until they’re golden and just cooked through. This is where those juicy, tender chicken bites are born!

Step 3: Add the Colorful Veggies

Toss in your sliced red bell pepper and shredded carrots. Stir everything together and cook for another 3 to 4 minutes. The veggies should start to soften but still have a little crunch—you want that texture in every bite of Thai Peanut Chicken.

Step 4: Bring It All Together with the Sauce

Pour your peanut sauce over the chicken and vegetables, stirring well to coat everything in its luscious creaminess. Let it gently simmer for 2 to 3 minutes until everything is heated through and infused with that incredible nutty, savory-sweet flavor.

Step 5: Add the Finishing Touches

Take the skillet off the heat, then stir in the lime juice for brightness. Sprinkle on the chopped green onions and fresh cilantro right before serving. These toppings bring color and a fresh punch to every forkful, making the Thai Peanut Chicken truly irresistible.

How to Serve Thai Peanut Chicken

Garnishes

Do not skip the final flourish! A generous sprinkle of chopped green onions and cilantro brings bursts of freshness that balance the rich peanut sauce. If you like, a handful of chopped peanuts or a drizzle of extra lime juice adds wonderful crunch and zest. For a hint of chili, scatter a few more red pepper flakes on top to spice things up.

Side Dishes

This Thai Peanut Chicken absolutely shines over a bowl of fluffy jasmine rice or steamed brown rice, soaking up every last drop of sauce. If you’re craving noodles, toss it over rice noodles or soba for an ultra-satisfying slurpable meal. Looking for something lighter? Scoop it into crisp lettuce leaves for a refreshing (and hands-on!) lunch or dinner.

Creative Ways to Present

If you’re serving guests, make a build-your-own Thai Peanut Chicken bowl bar! Set out bowls of rice, noodles, extra veggies, and a variety of garnishes so everyone can customize their perfect plate. Or, wrap the saucy chicken and veggies in lettuce cups or tortillas for a fusion-inspired twist. It’s also fun to serve alongside a vibrant Thai-style salad.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Peanut Chicken actually tastes better the next day once the flavors meld even more. Store it in an airtight container in the refrigerator for up to 3 days. Don’t forget to stash some extra sauce for drizzling when you reheat!

Freezing

This dish freezes beautifully—just let it cool completely before transferring to a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating to preserve the chicken’s tenderness and the sauce’s silky consistency.

Reheating

To reheat, warm the Thai Peanut Chicken gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened up. If you’re in a rush, the microwave works too—just cover and heat in 30-second bursts, stirring each time, until it’s steaming hot.

FAQs

Can I use a different nut butter instead of peanut butter?

Absolutely! Almond butter is a fantastic substitute if you have a peanut allergy or just want to switch things up. Sunflower butter works for a nut-free version—just taste and adjust the sauce as needed since each has its own flavor profile.

Is Thai Peanut Chicken spicy?

The beauty of this recipe is that you’re in complete control over the heat. The crushed red pepper flakes add a gentle kick, but you can use less (or none) for a mild version, or toss in some sriracha or extra flakes if you love things fiery.

What vegetables can I add or swap in?

This recipe is super adaptable! Try adding snap peas, broccoli florets, or even baby spinach for extra greens. Feel free to swap out the red pepper and carrots for whatever you have on hand—just keep the sizes uniform so everything cooks evenly.

Can I make Thai Peanut Chicken in advance for meal prep?

Yes, it’s a meal prep superstar! Just store the chicken and veggies with sauce in containers, and keep the garnishes separate. Pack some rice or noodles alongside, and you’ll have satisfying lunches or dinners ready to go all week.

Is there a vegetarian version of Thai Peanut Chicken?

Definitely! Swap out the chicken for tofu cubes or chickpeas, sauté them until golden, and continue with the rest of the recipe. You’ll get all the flavor and texture, perfect for anyone skipping meat.

Final Thoughts

Thai Peanut Chicken is one of those meals you’ll want to make again and again—simple, bold, and packed with personality. Give this recipe a try and let it become a regular on your dinner table. I promise, your taste buds (and loved ones) will thank you!

Thai Peanut Chicken Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Thai Peanut Chicken recipe is a flavorful and easy-to-make dish that combines tender chicken with a rich and creamy peanut sauce. Served over rice or noodles, it’s a satisfying meal with a perfect balance of savory, sweet, and spicy flavors.

Ingredients

Scale

Chicken Stir-Fry:

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon sesame oil
1 red bell pepper, sliced
1 cup shredded carrots
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice

Peanut Sauce:

1/2 cup creamy peanut butter
1/4 cup soy sauce (low-sodium)
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon fresh grated ginger
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1/4 to 1/3 cup warm water (to thin)

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Instructions

Peanut Sauce: In a small bowl, whisk together all peanut sauce ingredients, adding warm water a little at a time until the sauce is smooth and pourable. Set aside.
Chicken Stir-Fry: Heat sesame oil in a large skillet over medium heat. Add chicken pieces and cook for 6–8 minutes until browned and cooked through. Add bell pepper and carrots and cook for another 3–4 minutes until slightly tender. Pour the peanut sauce over the chicken and vegetables, stirring to coat everything evenly. Simmer for 2–3 minutes until warmed through. Remove from heat and stir in lime juice. Top with green onions and cilantro before serving.

Notes

Serve over rice, noodles, or lettuce wraps.
You can substitute almond butter for peanut butter or use tamari for a gluten-free version.
For extra heat, add sriracha or more red pepper flakes to the sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai-Inspired